Eggplant Confites

(2 votes)

12 cups baby eggplants
salt
5 cups superfine sugar
1/2 cup water
juice of 1/2 lemon
5 whole cloves
1 large piece ginger
1 cinnamon stick

If the eggplants still have stalks, scrape them, but otherwise leave them whole and unpeeled. Wash thoroughly. Blanch in lightly salted water for 15 minutes, then drain and pierce with a fork to rid them of water.

Place the sugar, water lemon, and cloves into a large saucepan. Place over a gentle heat and when the sugar is melted, add the eggplants, one at a time without allowing them to overlap. Simmer gently over a low heat for 1 hour. Remove from the heat and allow the eggplants to cool. Then turn them over carefully and cook for another hour. Repeat the whole process 2 additional times. At the final stage, add the ginger and the cinnamon. The eggplants have to be quite black (not burned), caramelized, and swimming in syrup.

Store in an airtight jar for up to a year.



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