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Recipe For eggplant Mirkâs


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

Recipe for Eggplant Mirkâs. Peel the eggplants and boil in water and salt; then take out of the water, squeeze and pound with a spoon or in a wooden or stone mortar. Put in a dish and add some murri naqî', pepper, cinnamon, spikenard, onion juice, coriander seed and a little egg, enough to envelop it with, and beat it all with enough chopped fresh fat, as usual in other sausages; then fill with this the small intestine in the pan with fresh oil and eat hot, if you wish, with broth or without.

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