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chicken With Stuffed 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

Chicken with Stuffed Eggplants. Boil the eggplants and take out the insides, beat with eggs, ground meat and all the flavorings, murri, onion juice, salt and chopped rue; stuff the eggplants with this and fry them in fresh oil until brown and the stuffing is cooked. Roast the chicken on a spit and baste it constantly with oil and murri beaten together until it is brown and take care that is does not touch the fire and burn; then place it on a platter and put around it citron leaves and the stuffed eggplants and decorate with sliced eggs, and chop some rue and serve.


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