1/2 cup olive oil
water (just enough to cover)
6 cups sugar
2 lemons, Juiced
1 teaspoon cinnamon
5 whole cloves*
1 teaspoon salt
Cut the eggplants into cubes, drizzle with olive oil and bake for 20 minutes on 180C.
Take them out of the oven to stir briefly to make sure all pieces have been in the oil.
Replace and bake for another 15 minutes.
Place the cooked eggplant in a pot with the sugar and water just enough to cover.
When the sugar is dissolved add the spices and lemon juice.
Cook for about another 20 minutes, stirring frequently. Then remove from the heat.
*Cloves can be placed in a small cloth to be removed easily, or ground clove can be used instead.
Serve warm with meat, fish or cold on fresh crusty bread with mature cheese or cold meats.
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