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Making Dishes Prepared 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

Making Dishes Prepared With Eggplants. Preparation of Burâniyya, attributed to Buran, daughter of al-Hassan b. Sahl, who they say first invented the dish.
Take fat sheep flesh and put in the pot with salt, onion, pepper, coriander seed, a little cumin, saffron and oil; put on a moderate fire and add a spoon of murri naqî' and two spoons of vinegar, cook until half done, then take it off and add fried eggplants, which will be described later; put on a layer of meat and another of fried eggplants until used up. Add the prepared meatballs and the chopped almonds and color with a lot of saffron; then cover with eggs beaten with spikenard or cinnamon and saffron and crown with egg yolks; then put in the bread oven and leave until the sauce is dry and it holds together and the grease remains; take it to the hearthstone and leave for a while, then use.

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