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A Dish Of eggplants

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

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.


Other versions of this recipe:

Thick eggplant (Libre del Coch)

A Dish of Eggplants Without Vinegar (An Anonymous Andalusian Cookbook)

A Dish With Eggplants (An Anonymous Andalusian Cookbook)

Dish of Eggplant (An Anonymous Andalusian Cookbook)

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