{"id":488,"date":"2012-11-15T21:47:56","date_gmt":"2012-11-16T00:47:56","guid":{"rendered":"http:\/\/www.jabadlaplata.org.ar\/?p=488"},"modified":"2024-12-02T11:25:47","modified_gmt":"2024-12-02T14:25:47","slug":"berenjenas-endulzadas","status":"publish","type":"post","link":"https:\/\/tuviaserber.com\/en\/berenjenas-endulzadas\/","title":{"rendered":"Sweetened eggplants"},"content":{"rendered":"

For 6 people<\/p>\n

Ingredients<\/strong><\/p>\n

2 kg of small eggplants, 1 tablespoon of cinnamon
\n2 kg of sugar, 1 tablespoon of ground cloves
\n1 tablespoon of ginger, 1 tablespoon of ground pepper<\/p>\n

Preparation<\/strong><\/p>\n

We put the ginger, cinnamon, cloves, and pepper in a piece of fabric
\nporous and we make a "little doll". The stem of the eggplant is cleaned and with
\na fork pierces it on all sides.<\/p>\n

Soak for one hour in water with a handful of salt. Rinse and bring to a boil.
\nfor 15 minutes; Remove and drain.
\nIn a saucepan, put 2 kg of sugar and the "wrist" of spices.
\nCover with water. Once the sugar has dissolved, add the eggplants and let it sit.
\nboil for about 2 hours.<\/p>\n

It is set aside and the next day it is placed over the fire for 1 hour, and so on for 1 hour.
\nweek, until it is hard and almost black, adding water if needed.<\/p>\n

Once cooked, add the juice of two lemons. Serve whole.
\nIf 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
\nglass jar inside its own syrup.<\/p>\n

Extracted from Ojel Shelanu<\/p>","protected":false},"excerpt":{"rendered":"Serves 6 Ingredients 2 kg small eggplants 1 tablespoon cinnamon 2 kg sugar 1 tablespoon ground cloves 1 tablespoon ginger 1 tablespoon ground pepper Preparation Place the ginger, cinnamon, cloves, and pepper in a piece of porous fabric and make a small ball. Clean the stem\u2026 Read More \u00bbSweetened eggplants<\/span><\/a>","protected":false},"author":1,"featured_media":27860,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","episode_type":"audio","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[48],"tags":[1053],"series":[],"class_list":["post-488","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-azucar"],"episode_featured_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2012\/11\/Berengena.jpg","episode_player_image":"https:\/\/tuviaserber.com\/wp-content\/uploads\/2024\/02\/avatar1400.jpeg","download_link":"","player_link":"","audio_player":false,"episode_data":{"playerMode":"light","subscribeUrls":{"castbox":{"key":"castbox","url":"","label":"CastBox","class":"castbox","icon":"castbox.png"},"rss":{"key":"rss","url":"","label":"RSS","class":"rss","icon":"rss.png"},"spotify":{"key":"spotify","url":"","label":"Spotify","class":"spotify","icon":"spotify.png"}},"rssFeedUrl":"https:\/\/tuviaserber.com\/en\/feed\/podcast\/rabino-tuvia-serber","embedCode":"

Berenjenas endulzadas<\/a><\/blockquote>