Wash and carefully clean the eggplants, removing the leaves and stems. These nutrient-rich vegetables will become the stars of your recipe. Make a cross-shaped incision at the top of the eggplant, as this will help it cook evenly and absorb the delicious syrup you will prepare. Blanch the eggplants in boiling water for 15 minutes, which will help remove the natural bitterness and achieve a finer texture. After blanching, carefully remove them to a strainer and rinse them under cold running water to stop the cooking process and maintain their vibrant color. Let them drain to remove excess water.
Meanwhile, prepare the syrup that will give an unmistakable flavor to the eggplants. In a pot, combine 500 ml of water, sugar, lemon juice, and a vanilla essence. Bring the mixture to a boil. When the syrup starts to boil, add the eggplants and walnuts, stirring gently to coat them evenly. Allow to simmer on low heat for 30 minutes, being careful not to stir too much. Instead, gently shake the pot and roll the eggplants to ensure even cooking and prevent them from breaking.
Once the time has expired, turn off the heat, but do not rush to remove them. Let the eggplants and walnuts sit in the syrup for two days to absorb the flavors. On the third day, put them back on low heat. When the syrup starts boiling again, add honey and spices: ginger, nutmeg, and pepper, which will enhance the flavor. Let it boil for another 15 minutes, then turn off the heat and allow the mixture to cool slightly.
Finally, prepare the jars for preservation. Carefully distribute the whole eggplants, placing them upright with the stem side up. Between them, add walnut pieces and ensure they are completely covered with syrup. Seal the jars immediately and store them in a dry place until they cool completely. Later, you can move the jars to the pantry, where they will wait to be enjoyed. This recipe will not only delight your taste buds but will also add a special touch to your table. ENJOY YOUR MEAL!
Meanwhile, prepare the syrup that will give an unmistakable flavor to the eggplants. In a pot, combine 500 ml of water, sugar, lemon juice, and a vanilla essence. Bring the mixture to a boil. When the syrup starts to boil, add the eggplants and walnuts, stirring gently to coat them evenly. Allow to simmer on low heat for 30 minutes, being careful not to stir too much. Instead, gently shake the pot and roll the eggplants to ensure even cooking and prevent them from breaking.
Once the time has expired, turn off the heat, but do not rush to remove them. Let the eggplants and walnuts sit in the syrup for two days to absorb the flavors. On the third day, put them back on low heat. When the syrup starts boiling again, add honey and spices: ginger, nutmeg, and pepper, which will enhance the flavor. Let it boil for another 15 minutes, then turn off the heat and allow the mixture to cool slightly.
Finally, prepare the jars for preservation. Carefully distribute the whole eggplants, placing them upright with the stem side up. Between them, add walnut pieces and ensure they are completely covered with syrup. Seal the jars immediately and store them in a dry place until they cool completely. Later, you can move the jars to the pantry, where they will wait to be enjoyed. This recipe will not only delight your taste buds but will also add a special touch to your table. ENJOY YOUR MEAL!
Ingredients
-1 kg eggplants, very small (the size of an egg or a lemon) -800 g sugar -500 g honey -100 g walnut kernels -juice from 1 lemon -1 vanilla pod -1 teaspoon ground pepper -1/2 teaspoon ginger powder -1/2 teaspoon nutmeg