Prep 1 hr 30 mins
Cook 24 hrs
From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman. I haven't tried this recipe. Greek spoon sweets are served by the tea spoon with a cold glass of water to guests. You can eat the sweet then place your spoon in your water to flavor it a bit.
- 2 lbs baby eggplants, each about 2 inches long
- 1⁄2 cup fresh lemon juice
- 50 whole blanched almonds
- 3 cups sugar
- 1⁄2 cup honey
- 3 inches cinnamon sticks
- 6 cloves, whole
- 2 large fresh thyme sprigs
- 2 1⁄2 cups water
- Cut and discard the stems of the eggplants and make a small lengthwise slit in each one.
- Place the eggplants in a large bowl and add 1/4 c of the lemon juice plus enough cold water to cover.
- Set a plate over the eggplants to keep them submerged and set aside to soak for 1 hour.
- Bring a large pot of water to boil over high heat.
- Drain the eggplants and drop them into the boiling water.
- Boil until they are squeezable but still firm, 10 minutes.
- Drain and plunge them into cold water to cool.
- Insert an almond into the slit in each eggplant.
- Mix the sugar, honey, cinnamon stick, cloves, thyme, 2 1/2 c water and the remaining 1/4 c lemon juice in a pot and bring to a boil over high heat.
- Add the eggplant and reduce heat slightly and simmer briskly until the eggplants are soft, 5 minutes.
- Remove from the heat. Discard the cinnamon stick and thyme sprigs and set the eggplants aside to cool. Cover the pot and set it aside at room temperature overnight.
- The next day, strain the liquid into a large saucepan.
- Set the strainer with the eggplants over a bowl.
- Bring the liquid to a boil over medium-high heat, then reduce the heat and simmer until soft threads form, (240 F on a candy thermometer or 8-12 minutes).
- Add the eggplants and any collected juices to the pan and cook until the liquid is thick enough to coat a spoon or about 10 minutes.
- Remove from heat and set aside to cool.
- Transfer to storage jars.
- It will keep in the refrigerator for several weeks.