1. Cut and discard the stems of the eggplants and make a small lengthwise slit in each one. 2. Place the eggplants in a large bowl and add 1/4 c of the lemon juice plus enough cold water to cover. 3. Set a plate over the eggplants to keep them submerged and set aside to soak for 1 hour. 4. Bring a large pot of water to boil over high heat. 5. Drain the eggplants and drop them into the boiling water. 6. Boil until they are squeezable but still firm, 10 minutes. 7. Drain and plunge them into cold water to cool. 8. Insert an almond into the slit in each eggplant. 9. 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. 10. Add the eggplant and reduce heat slightly and simmer briskly until the eggplants are soft, 5 minutes. 11. 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. 12. The next day, strain the liquid into a large saucepan. 13. Set the strainer with the eggplants over a bowl. 14. 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). 15. 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. 16. Remove from heat and set aside to cool. 17. Transfer to storage jars. 18. It will keep in the refrigerator for several weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
