For this recipe it is better to use small eggplants (I found and took the sample 1 eggplant medium size). Eggplant peel, but leave the tails (I cut the eggplant lengthwise into 4 pieces). Peeled eggplant, place in salt water for 20 minutes. Then rinse the eggplant under cold water and place in a pot of boiling water.

Cook the eggplant for 10 minutes, then drain eggplant in a colander and let them cool.

Pour into a saucepan 400 ml of water, add cloves and brown sugar Mistral universal.

Bring the water to a boil and put in the syrup eggplant. Cook on medium heat for 30-35 minutes. Add the lemon juice and cook for another 2-3 minutes.