Ingredients (Serves 6) 
1 kg small eggplant
1 kg granulated sugar
2 glasses of water
150 gr almonds
150 gr pistachios
2 packs of snober
1 teaspoon cloves
1 tablespoon lemon juice

Preparation
Put the sugar and water in a pot and boil, then add the lemon juice to prepare the syrup. The stems of small eggplants are cut, their insides are hollowed out a little and then they are soaked in water prepared with a little salt and sugar to remove the bitterness. After they are taken out of the water and squeezed, they are washed with plenty of water. When two glasses of water are put in a pot and left to boil, the eggplants are thrown in, cooked until they soften, taken out of the pot and dried when cooled. The stuffing prepared by adding coarsely ground almonds, pistachios, cloves and snober is stuffed into the eggplants and the mouth is tied with clean thin thread to prevent it from opening. Eggplants boiled in prepared sugar honey are placed on a serving plate after their strings are removed and the syrup in the pot is poured over them and served cold.

Source: Flavor from Tandoor / Lütfiye AKALIN