Berenjenitas en dulce (Moroccan Candied Baby Eggplant) - Foodaism
Moroccan candied baby eggplants are a sweet post-Passover treat, infused with ginger, cinnamon, cloves, and allspice. Perfect for dessert or as a unique snack.
Ingredients
- 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
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