Gliko Melintzanakia (Small Aubergines in Syrup) is a traditional Cypriot recipe for classic preserve of baby aubergines (eggplants) in a sugar syrup flavoured with lemon, vanilla and cloves. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Small Aubergines in Syrup (Gliko Melintzanakia).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic example of 'glyka tou koutaliou', or spoon sweets. These jewel-like preserves, lovingly prepared from fruit, vegetables, and even flowers, are a symbol of warmth, generosity, and cultural continuity. They are often served to welcome a guest into the house.
Ingredients
1kg small, tender, aubergines (eggplants) [use the purple variety for colour — they should be about 5cm long]
1kg sugar
500ml cold water
2 tbsp fresh lemon juice
2 vanilla pods, split lengthways
5 cloves
almonds
Method:
For this recipe you need 1 whole blanched almond for each aubergine (eggplant). Remove the stem ends of the aubergines then using a sharp knife partly remove the skins from the end in the shape of a cross. Make a slit in the side of each aubergine then place in a large bowl of water, ensuring that they are completely covered. Sit a saucepan lid on top to ensure the aubergines are submerged and soak for 24 hours, changing the water 3 or 4 times during this period.
The following day, turn into a colander to drain then pat dry with kitchen paper. Insert a blanched almond into the slit in each eggplant's side then tie some thread around the aubergine to ensure that the almond does not fall out.
Combine the sugar, water, cloves and vanilla in a saucepan. Bring to a boil, and add the aubergines. Continue boiling for 6 minutes then take the pan off the heat and set aside, covered, for 24 hours.
The following day, turn the aubergines into a sieve and remove the threads. Pour the syrup into a pan and cook over high heat until it boils. Add the aubergines and cook until the sugar thickens, removing any scum from the surface as it rises.
About 5 minutes before you take the pan off the heat stir in the 2 tbsp lemon juice. Allow the aubergines to cool then transfer to washed and sterilized jars. Secure the lids on the jars and keep in a cool, dark cupboard out of the sun. This particular gliko will keep for at least 9 months.
)
