A Dish With Eggplants
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "A Dish With Eggplants". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

A Dish With Eggplants. Cut up meat small and throw into a pot, and put with it half a spoonful of vinegar, a spoonful of murri, a like amount of fresh oil, spices and an onion pounded with cilantro and fry. Then cover with oil and cook until done. Then boil the eggplants separately, and cut up into thirds and quarters and dust with flour and fry in oil. Throw them in the pot, and cover [its contents] and ladle out and sprinkle with cinnamon, lavender and pepper, and serve.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

51. Thick eggplant. Clean the skin off the eggplants and put them in cold water; and then set them to cook in a pot with a pair of clean onions in meat broth that is fatty. And while it cooks, stir it constantly with a wooden stirrer; and then take peeled blanched almonds, and grind them well in a mortar and blend them with good mutton broth or hen's broth, and strain them through a woolen cloth. And when the eggplants have been strained, they will be close to cooked, then cast them into the milk until they are cooked. And cast on them good cheese of Aragon, grated, then turn them about with a haravillo, just like gourds. And when they are thoroughly stirred with the haravillo, cast on them egg yolks and other things: ground dry coriander; and upon the coriander, cast in the pot nutmeg and caraway and cinnamon and cloves, all ground; and cast it in the pot, and then prepare dishes; and upon each one, cast grated cheese of Aragon, which is very good. [Libre del Coch]

A Dish of Eggplants. Boil eggplants and remove its flavor from the upper peel, pound all that flavor and put into a kettle a spoon and a half of oil, two of murri, pepper, caraway, some well-pounded onion, and salt. Put it on the fire and when it has boiled, throw in the pounded egg plants and stir it little by little, and when it is done, cover the contents of the pot with eggyolks and cover them with eggwhites, crumbs and walnuts, and when it is put into a dish, sprinkle it with pepper and cut rue over it. [An Anonymous Andalusian Cookbook]

A Dish of Eggplants Without Vinegar. Take fat young flesh of sheep, cut up and put in the pot with salt, a little onion, pepper, coriander seed and a lot of oil; put on a moderate coal fire and when the meat is done, put in it some eggplants cut in halves or quarters, after boiling and pouring off the water; then throw in with the meat and squeeze over it the juice of tender coriander in great quantity and less than this of ground squeezed mint; finish cooking and then take it to the hearthstone for a while and use. [An Anonymous Andalusian Cookbook]

Dish of Eggplant. Cut up mutton and put in the pot with salt, pepper, coriander, cumin, thyme, two spoons of murri naqî' and three of oil; take to the fire and cook and when the meat is done, add eggplants cut in quarters and boiled separately. When it has boiled, grind up white bread crumbs beaten with the right quantity of eggs in coriander juice; cover the pot with this and then take it to the hearthstone. [An Anonymous Andalusian Cookbook]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

eggplant
vinegar
oil
onions
flour
cinnamon
lavender
pepper


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:226>. Accessed on October 15, 2019, 3:24 pm.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:51>. Accessed on October 15, 2019, 3:24 pm.




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