Melanzani in Syrup

To make the melanzani in syrup, pierce the mini-melanzani (alternatively small quartered melanzani) several times with a toothpick, mix with the salt and let stand for 3 hours.

Then rinse well and simmer in boiling water for 5 minutes. Remove carefully with a sieve ladle, drain and place on kitchen paper.

Boil the sugar lemon juice, skim, add the cloves and the cinnamon stick split lengthwise and cook again for 5 minutes.

Add the melanzani and almonds to the boiling syrup, simmer for another 1 1/2 hours until half of the syrup is absorbed and the melanzani are glazed. Remove the melanzani with a sieve ladle and transfer to hot twist-off jars.

Bring the syrup to a boil again briefly and pour into the jars filled with melanzani. Close the lid and let the melanzani in syrup cool slowly.

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