Ingredients:
1 ¼ kilo aubergine
1 ¼ kilo sugar
2 cups of water
1 teaspoon of lemon juice
2 cinnamon sticks
4-5 carnation cloves
Blanched Grated almond powder
Preparation:
Make sure the aubergine are small and appropriate for spoon sweets, clean and with a sharp knife make a small slit in the middle of the aubergine big enough to push 1-2 almonds inside. Boil the sugar in the water and add all the herbs for 5 minutes. Then add the aubergines to boil for another 5 minutes. Leave to rest for 24 hours. Then boil again on high heat, skim the foam and as it begins to set add the lemon juice. After 1 or 2 boils set aside and let it cool down before storing it in jars.
Kasiou Kyriaki
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