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Melitzanaki spoon sweet
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Cookpad GreeceMelitzanaki spoon sweet
Melitzanaki (baby eggplant) is one of the most tasty spoon sweets possible.
Cooking instructions
* Step 1
Remove the stems from the eggplants. Score them with a small knife, just enough to fit the almond that you will add later.
* Step 2
Rinse them well and place them in a bowl with water (that covers them). Place the pickling lime in a cheesecloth and then add it to the bowl with the baby eggplants, stirring the water.
* Step 3
Set aside overnight.
* Step 4
On the next day, discard the water and rinse the eggplants thoroughly.
* Step 5
Boil them in water for 10 minutes, strain, leave them in the strainer and place something heavy on top (to press them down) for 6-8 hours so that they lose their bitter taste.
* Step 6
Now is the time to insert the almonds. The more you add the more tasty they will be.
* Step 7
Use about 1- 1 1/2 l of water, the sugar and the baby eggplants and cook until the syrup thickens.
* Step 8
Finally, add the juice of half a lemon.
* Step 9
When it cools store in jars.
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