Bathinjan Ma'aqqad: Syria and Lebanon:
Candied Eggplant Dessert:
Serves 6 to 12

Eggplants are usually eaten as a savory vegetable, but here they are prepared as a dessert that is strangely delightful.

1 dozen tiny eggplants, about 3 inches long, washed and stemmed
2 cups sugar
2 1/2 cups water
1/2 teaspoon whole cloves
2 teaspoons orange-flower water (mazahar)
3 tablespoons lemon juice

Place eggplants in a pot, cover with water and bring to boil. Cook for 3 to 5 minutes over medium heat; then remove and drain. Set aside.

In the meantime, place sugar, water, and cloves in a pot. Stirring constantly, bring to boil over medium heat and stir until sugar melts. Add eggplants and cook for 20 minutes over low heat. Stir in the orange blossom water and lemon juice; then cook for another 5 minutes. Remove from heat and allow to cool. Serve with or without the cooking syrup.