For 6 people
Ingredients
2 kg of small eggplants, 1 tablespoon of cinnamon
2 kg of sugar, 1 tablespoon of ground cloves
1 tablespoon of ginger, 1 tablespoon of ground pepper
Preparation
We put the ginger, cinnamon, cloves, and pepper in a piece of fabric
porous and we make a "little doll". The stem of the eggplant is cleaned and with
a fork pierces it on all sides.
Soak for one hour in water with a handful of salt. Rinse and bring to a boil.
for 15 minutes; Remove and drain.
In a saucepan, put 2 kg of sugar and the "wrist" of spices.
Cover with water. Once the sugar has dissolved, add the eggplants and let it sit.
boil for about 2 hours.
It is set aside and the next day it is placed over the fire for 1 hour, and so on for 1 hour.
week, until it is hard and almost black, adding water if needed.
Once cooked, add the juice of two lemons. Serve whole.
If they are small, they can be cut into pieces, and if they are large, they can be chopped. They can also be stored in a
glass jar inside its own syrup.
Extracted from Ojel Shelanu