Baby Eggplant Spoon Sweet Recipes

BABY EGGPLANT SPOON SWEET

Steps:

• 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.

BAKED BABY EGGPLANT

Steps:

• Peel skin off eggplant
• Slice lengthwise 1/4 inch strips.
• Slice up tomato 1/4 inch
• Chop up all herbs discarding stalk.
• Chop up garlic
• In a casserole dish sprinkle some olive oil.
• Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
• Sprinkle some olive oil, salt & pepper on top.
• Sprinkle half the bread crumbs on tops.
• Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
• Cover casserole dish and bake at 375 for 45 minutes.
• Remove cover and sprinkle with the parmesan cheese.
• Bake another 5 minutes.
• You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
• Enjoy.