Spiced and candied baby aubergines

For an unusual side-dish try Frank Bordoni's delicious recipe for aubergines simmered in a spiced syrup
By Frank Bordoni
Spiced and candied baby aubergines
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 10 minutes plus infusing and cooling
  • Effort: easy



  • 500 g baby aubergines
  • 250 ml water
  • 500 g caster sugar
  • 1 lemons, juice
  • 1 tsp ground cinnamon
  • 1 tsp whole cloves
  • 1 tsp ground ginger
  • 0.5 tsp mace
  • 0.5 tsp grated nutmeg


1. Prick each baby aubergine with a fork and steam for 10-15 minutes. 2. Drain and leave to cool. 3. Place the water, sugar, lemon juice, cinnamon, cloves, ginger, mace and nutmeg in a pan and bring to the boil. 4. Remove the syrup from the heat and allow to stand for 15 minutes, allowing the flavours infuse. 5. Gently squeeze the aubergines to ensure most of the water is out and lower them into the syrup. 6. Cook for about an hour on a very low heat then leave to cool in the syrup.

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