This dessert recipe dates back to 1898. It needs a little bit of finesse. Otherwise, it is a light and delicious dessert. It has a unique taste. I highly recommend it.
Difficulty 7 out of 10
- 2 – 3 medium sized eggplants
- 2 eggs
- 1 tablespoon sesame oil or clarified butter
- Ground cinnamon
- Powdered sugar optional
For the syrup
- 250 gr. sugar
- 200 ml. water
Prepare your syrup with sugar and water and let it cool.
Peel the eggplants and slice them into half inch rings.
Boil them in hot water.
Whisk the eggs in a bowl.
Heat the oil in a pan.
Cover the eggplants in egg and fry them.
Take them out of the oil and drop them in the cool syrup.
Let them sit in syrup for 2 hours and serve with a sprinkle of cinnamon.
Notes on Eggplant Dessert
- Although it seems like an easy recipe, you need to pay attention to the thickness of the eggplants. Too thin and they crumble, too thick and the syrup cannot penetrate.
- Use firm eggplants.
- Try to use eggplants with the least seeds inside.