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Tharda Of Meat And 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

Tharda of Meat and Eggplants. Cut up meat and put in a pot, and put with it onions, spices, salt, oil and vinegar. When it boils, pour on it water to cover, and crumble bread for it. Take eggplants and remove their calyxes [literally, "their burnouses"] and insides and what is appointed of their meat. Take that and put it together with a little meat, and cut up with it onions, and throw on it spices and cilantro and a little salt, and rue and murri, and pound all fine, and stuff [the eggplant skins] with it, and return the calyxes with thin pieces of wood, and put on the fire until done. And when it is done, garnish with breadcrumbs. It can be made otherwise and sprinkled with pepper and cinnamon.


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