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A Dish With 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 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.


Other versions of this recipe:

Thick eggplant (Libre del Coch)

A Dish of Eggplants (An Anonymous Andalusian Cookbook)

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

Dish of Eggplant (An Anonymous Andalusian Cookbook)

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