Baby Eggplant Spoon Sweet

READY IN: 25hrs 30mins
YIELD: 1 Quart




  • 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.