Baking during the holiday season is always a special time, filled with warmth and delicious scents wafting through the house. In Greek culture, Christmas is a time for celebrating with incredible sweets, and one unique treat you must try making this year is the Glyko Melitzanaki, also known as Candied Mini Eggplant. This delightful confection combines the earthy sweetness of eggplant with a burst of citrus and spice, creating a truly enchanting dessert that will impress your guests and bring a touch of Mediterranean flair to your Christmas table.
Glyko Melitzanaki Candied Mini Eggplant
Ingredients:
– 6-8 small mini eggplants
– 2 cups granulated sugar
– 1 cup water
– 1 cinnamon stick
– 3-4 whole cloves
– Zest of 1 lemon
– Juice of 1 lemon
– 1 teaspoon vanilla extract
Instructions:
1. Begin by washing the mini eggplants thoroughly and trimming off the stems. Leave the skin on and cut each eggplant into quarters lengthwise, then cut each quarter into 1-inch pieces. Soak the pieces in cold water for 2 hours to remove any bitterness.
2. After soaking, drain the eggplant pieces and pat them dry with a clean kitchen towel.
3. In a large pot, combine the sugar and water and bring to a gentle boil over medium heat, stirring until the sugar dissolves completely.
4. Add the cinnamon stick, cloves, lemon zest, lemon juice, and vanilla extract to the syrup. Stir well to combine and let the mixture simmer for 5 minutes to infuse the flavors.
5. Carefully add the eggplant pieces to the syrup, making sure they are all submerged. Reduce the heat to low and simmer gently for about 30-40 minutes, stirring occasionally, until the eggplant is translucent and tender.
6. Remove the pot from the heat and let the candied eggplant cool in the syrup for at least 1 hour to allow the flavors to meld.
7. Using a slotted spoon, transfer the candied eggplant pieces to a serving dish or individual dessert bowls, arranging them attractively.
8. If desired, you can strain the syrup to remove the cinnamon stick, cloves, and lemon zest before pouring it over the candied eggplant pieces.
9. Serve the Glyko Melitzanaki Candied Mini Eggplant at room temperature as a sweet ending to your Christmas meal. These delectable treats can be enjoyed on their own or paired with a dollop of Greek yogurt or a sprinkle of chopped nuts for added texture.
10. Store any leftovers in an airtight container in the refrigerator for up to a week. The flavors will continue to develop, making this dessert even more irresistible as time goes on.
Get ready to amaze your loved ones with this exquisite Greek treat that is sure to become a favorite holiday tradition. The Glyko Melitzanaki Candied Mini Eggplant is a perfect balance of flavors and textures, capturing the essence of Christmas in every bite. Enjoy the process of creating this delightful dessert and savor the joy it brings to your festive gatherings. Merry Christmas and happy baking!
