Recipe of Moroccan Sephardic Candied Baby Eggplant / Berenjenitas en Dulce

From: Sally
Sent on: Saturday, September 22, 2012 5:44 PM

Dear members,


While I was searching for one email today, I found this recipe that our member Shoshana sent me two years ago after we dined together at Simon's Cafe in Sherman Oaks where we've had a dinner meetup and two cooking lessons at so far.

Simon's Cafe

4515 Sepulveda Blvd
Sherman Oaks, CA 91423 (818)[masked]


It's a candied baby eggplant, and I got hooked on this right away for some strange reason.  It's a popular Moroccan Sephardic delight long time ago, but you won't really believe this.  When I tasted it, it reminded me of some Japanese sweets and I got so nostalgic!  In Japan it's called "Nasuno kanroni"... haha, I know you have no idea what it means, but it's surprisingly similar and people in Japan usually eat it with green tea.  Well, because it's considered old people's food in Japan, it's not really fashionable now, but it felt so familiar to me and I got actually homesick. Funny, huh?)  In Morocco they eat with mint tea, right?  i love mint tea and this summer I kept a glass jar of iced mint tea I made with special mint leaves on my desk. I've got such a big sweet tooth that almost decays any minute from the saliva I'm having right now from just writing about it! lol


The original recipe is in Spanish and the text below is English translation by a blogger of this site called 'Sephardic Food':



Berenjenitas en Dulce


  • The recipe takes anywhere from 6 to 9 hours to prepare; if you’re a fan of slow foods, this one’s for you.
  • This recipe  is by Liticia Benatar (born in Casablanca, living today in Caracas) and comes from Dulce lo Vivas by Ana Bensadon.
  • The translation is mine, as are comments in parenthesis.

Berenjenitas en dulce – Moroccan-Sephardic Candied Baby Eggplants


  • 25 baby eggplants – as small as possible
  • 1-1/2 kilos (3 lbs. 6 oz.) sugar
  • 500 grams (approx. 1 lb.) honey
  • crushed fresh ginger (according to taste)
  • 8 cloves
  • 1 stick of cinnamon
  • a few grains of allspice


  1. Poke the raw eggplants all over with a fork.
  2. Put them in a (large, heavy, enamel) casserole, cover with cold water and add the sugar.
  3. Boil for 10 minutes, lower the flame and simmer for 2 or 3 hours over a low flame.
  4. Remove from the heat.
  5. Make a (little sack) with a fine cloth or gauze and put in all the spices.  Add the spices and half the honey to the casserole and return it to the flame.
  6. When the pot begins to boil, lower the flame and simmer over a low flame for 2 or 3 hours.
  7. Add the rest of the honey.  The eggplants have to cook for another 2 or 3 hours more, until they turn very dark.


Anyway, thank you again, Shoshana, for searching for the recipe and I just wanted to share with other members.

BTW, Simon and I are planning to have a baking lesson sometime.  Yes, I asked him to teach us how to bake Jewish Challah bread!!))  Stay tuned!



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