Eggplant in sugar syrup with almonds

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Eggplant in sugar syrup with almonds

Ingredients

Eggplant 1 kg
Sugar 1 kg
Water 3 tbsp.
Cinnamon wand
Vanilla pod
Carnation 5-6 pcs.
Juice of half a lemon

Cooking method

  • Wash the eggplants, peel, put in a wide saucepan and pour water with the juice of half a lemon. Leave on for 2 hours. Then drain the water, squeeze the eggplants, return to the saucepan, cover with sugar, add water (750 ml water), add cloves, cinnamon stick and put on low heat. Keep on fire until sugar is completely dissolved (I bring to a boil). Remove the pan from heat and leave at room temperature for 24 hours. Then bring the eggplants to a boil again, add the vanilla pod cut along the length, and from the moment of boiling, cook the eggplants over moderate heat for 20-30 minutes. The syrup should thicken slightly. Arrange the eggplants with syrup on sterilized jars, roll up the lids. All .
  • Now I’ll explain a little. Eggplants for this recipe need to be chosen very small, preferably no more than 10 cm, but if there are none, you can take any. I tried to cook this dessert with brown sugar, it tastes like caramel. I take less sugar than indicated in the recipe, about 700-750 grams, from 1 kg. It seemed to me too cloying, although everything is for an amateur. Ready-made eggplants can be tasted right away, but they taste better if you let them brew for at least 1 month. The vanilla pod is also not essential, you can replace it with vanilla or vanilla sugar, although with a vanilla pod you get a completely different flavor. Well, that seems to be all.
  • P.S. Oh, I almost forgot! Ideally, eggplants are stuffed with almonds (that is, several cuts are made in each eggplant, into which the nuts are inserted), but I omitted this moment, because in my family there is a negative attitude towards nuts, they do not like it, and that's it .. A handful of almonds are required for the entire volume of eggplant. Now that's exactly it! [/ I]

Note

P.S. The recipe has long been "squeezed" from the open spaces of the institute, and the other day I saw almost one to one (it differs from my previous recipe only by the presence of almonds) the same in the magazine "Gastronom", which once again proves that everything new is well forgotten old !

Unusual and really delicious!

Merri
Inna, I can hardly imagine sweet eggplants! What is it eaten with?

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