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A Jewish Dish Of eggplants Stuffed With Meat


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 Jewish Dish of Eggplants Stuffed with Meat. Boil the eggplants and take out their small seeds and leave [the skins] whole. Take leg meat from a lamb and pound it with salt, pepper, cinnamon, Chinese cinnamon and spikenard. Beat it with the whites of eight eggs and separate six eggyolks. Stuff the eggplants with this stuffing. Then take three pots and put in one of them four spoonfuls of oil, onion juice, spices, aromatics and two spoonfuls of fragrant rosewater, pine-nuts, an "eye" of citron [leaves], another of mint, and sufficient salt and water; boil well and throw in half of the stuffed eggplants. In the second pot put a spoonful of vinegar, a teaspoon of murri, a grated onion, spices and aromatics, a sprig of thyme, another of rue, citron leaf, two stalks of fennel, two spoonfuls of oil, almonds, soaked garbanzos, some half a dirham of ground saffron, and three cut garlics. Boil in sufficient water until it boils several times, and throw into it the rest of the stuffed eggplants. And in the third pot put a spoonful and a half of oil, a spoonful of cilantro water, half a spoon of sharp vinegar, crushed onion, almond, pine-nuts, a sprig of rue and citron leaves. Sprinkle with rosewater and dust with spices. Decorate the second with cut-up eggyolks and cut rue and sprinkle it with aromatic herbs; cut an egg cooked with rue over the third pot, sprinkle it with pepper, and present it.

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