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Preparation Of Arnabi


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

Preparation of Arnabi. Take sweet eggplants of great size and cut in half. Boil with water and salt, then take out of the water and leave to drain. Then take a tajine and put in it sharp vinegar and a smaller quantity of murri naqî', pepper, cumin, thyme, saffron, chopped garlic and a lot of oil; put in it the boiled halves of eggplant and roll in this broth; then arrange in the said tajine and put in the oven, where you will leave it until the sauce is dry and [only] the oil remains; take out and leave until it loses its heat and use. There are those who break in eggs and then put it in the oven.

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