2 lb Eggplant 2 Lemons Blanched almonds 2 lb Sugar 1/2 pt Water 1/2 cup Honey 1 small Piece of cinnamon 4 Cloves Wash the eggplants and trim. Cut in walnut-sized pieces. Cover with water and the juice of 1 lemon and leave to soak for an hour. Boil until the pieces are just tender (about 10 minutes), remove and drain. Push an almond inside each of the eggplant pieces. ***NOTE: Tiny eggplants are used for this dish in Greece and neighboring countries. This recipe calls for pieces of eggplant. If you grow or can find tiny , minature eggplant, by all means use them. Make the preserves more authentic! In a preserving pan, heat sugar and water and add the eggplant. Heat gently for 10 minutes. Leave in the syrup overnight. Next day, heat the syrup and add the rest of the ingredients, including the juice of the second lemon. Simmer gently until setting point is reached. Test in the usual way and put in hot jars. Seal and allow to cool. Store in a cool place.
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