Remove the stems from the eggplants. Score them with a small knife, just enough to fit the almond that you will add later.

Rinse them well and place them in a bowl with water (that covers them). Place the pickling lime in a cheesecloth and then add it to the bowl with the baby eggplants, stirring the water.

Set aside overnight.

On the next day, discard the water and rinse the eggplants thoroughly.

Boil them in water for 10 minutes, strain, leave them in the strainer and place something heavy on top (to press them down) for 6-8 hours so that they lose their bitter taste.

Now is the time to insert the almonds. The more you add the more tasty they will be.

Use about 1- 1 1/2 l of water, the sugar and the baby eggplants and cook until the syrup thickens.

Finally, add the juice of half a lemon.

When it cools store in jars.