1 kg of small eggplants (about 45-50 pieces)
800 g of sugar
60 g honey
420 g water
Juice of 2 lemons
A handful of whitened almonds slightly roasted
Same number of cloves as eggplants
Wash and strip the eggplants from their skin and slice them with a cut perpendicular to their flesh without cutting them into two. Put them in a basin of water where we add the lemon juice and leave for one hour. Remove them from the lemon water and boil them in a saucepan with enough water for 5 minutes and put them back in the lemon water for another 5 minutes. Remove with a ladle from the pot and leave them in cold water in a bowl for 1 hour. We remove them and gently squeeze them to remove any water they have absorbed, but carefully so as not to break them. We spread them on a towel to dry. Put the sugar in the saucepan with the water and we count 5 minutes from the time it starts to boil. Add the eggplants after we have stuck 1 clove in each and boil for another 10 minutes to begin to bind the syrup. Remove from the heat and allow the preserve to rest for 24 hours. Then bring to the boil until the syrup thickens. When it starts to thicken, add the lemon, honey and put an almond in each eggplant inside the cut. Bring to the boil 2 more times and at last our lovely preserve is ready. Store it in well sterilized jars.