Eggplants in honey marinade

Ingredients for 1 servings:

• 2 kg eggplant(s), cut into 2 – 2.5 cm cubes
• 150 ml lime juice
• 500 ml olive oil
• 250 g honey
• 50 g ginger root, peeled, very finely diced
• 6 large garlic cloves, very finely diced
• 6 chili peppers, red, pitted, very finely diced
• 5 bay leaves, fresh, cut into 2 cm wide strips
• 20 allspice berries
• 3 tsp mustard seeds
• 1 tsp coriander seeds
• 2 tsp fennel seeds
• 2 tsp cumin seeds
• 40 g sea salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Antipasti, cooked, for 15 jars of 230 ml each

Heat 300 ml of oil in a saucepan (I use a large wok) until very hot. Add the eggplants all at once and fry for about 10 minutes, stirring frequently. They should brown. Be careful not to over-stirring; eggplants are delicate; you don’t want them to mash. And they won’t brown evenly all over. The important thing is to develop a roasted aroma. Remove the eggplants and fill the jars. Reduce the heat and briefly fry the garlic, chili, ginger, and spices, except for the salt, in the wok. Add the remaining oil, lime juice, honey, and salt. Stir well to dissolve the salt. Pour the stock over the eggplants, distributing the spices evenly. Close the jars. Cook in a preserving kettle at 90°C for 30 minutes. The time starts when the temperature is reached. Let it steep for at least 3 weeks. Tip: You can also use larger jars. Jars with twist-off lids and jars with glass lids and rubber rings are suitable.