Moroccan Candied Baby Eggplant
- The recipe takes anywhere from 6 to 9 hours to prepare; if you’re a fan of slow foods, this one’s for you.
- This recipe is by Liticia Benatar (born in Casablanca, living today in Caracas) and comes from Dulce lo vivas/ Live Sweet: La Reposteria Sefardi by Ana Bensadon.
- The translation is mine, as are comments in parenthesis.
Berenjenitas en dulce – Moroccan-Sephardic Candied Baby Eggplants
- 25 baby eggplants – as small as possible
- 1.5 kilos (7-1/2 cups) sugar
- 500 grams (1-1/2 cups) honey
- crushed fresh ginger (according to taste)
- 8 cloves
- 1 stick of cinnamon
- a few grains of allspice
- Poke the raw eggplants all over with a fork.
- Put them in a (large, heavy, enamel) casserole, cover with cold water and add the sugar.
- Boil for 10 minutes, lower the flame and simmer for 2 or 3 hours over a low flame.
- Remove from the heat.
- Make a (little sack) with a fine cloth or gauze and put in all the spices. Add the spices and half the honey to the casserole and return it to the flame.
- When the pot begins to boil, lower the flame and simmer over a low flame for 2 or 3 hours.
- Add the rest of the honey. The eggplants have to cook for another 2 or 3 hours more, until they turn very dark.