A Dish of Eggplants with Saffron
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 of Eggplants with Saffron". [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 of Eggplants with Saffron. Peel the eggplants and split them, salt them, and leave them a little so their moisture comes out. Then boil them in water and when they are cooked, place them in cold water. Put into a pot two spoonfuls of vinegar, half a spoonful of murri, ground coriander, pepper, caraway, cumin, a whole onion, fennel stalks, a little cleaned garlic, half a dirham of saffron, salt, a spoonful of oil and a little water. Then put the pot on the fire until everything in it is cooked, then remove to the euphorbia embers. Take six eggs and cold breadcrumbs and a little sifted flour, beat it all with a little cilantro juice, remove some of the yolks, cover the contents of the pot with that. And cook the yolks in it, and leave it until its surface appears. Then take the boiled eggplants, cut their belly-sacks [reading bajâjîn as irregular plural of bajnâna] and complete the splitting of them so that four pieces come from each. Dust them with flour, fry them with oil until they are browned, and place them in a dish spread with citron leaves. Throw over this all the spices from the pot, separate eggyolks and garnish the dish with them as well as with "eyes" of rue, mint, and citron [leaves]. Sprinkle over this what you wish of fine spices and present it. It is made the same way with gourd, down to the letter, except that the saffron is omitted and sticks of thyme are added, God willing.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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
saffron
salt
seafood
vinegar
coriander
pepper
caraway
cumin
onions
fennel
garlic
oil
eggs
flour
yolks
citron
rue
mint
gourds
thyme


[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
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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:74>. Accessed on March 30, 2020, 10:08 am.




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