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A Vegetarian Version Of The Same Prepared By Ibn Muthanna


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 Vegetarian Version of the Same Prepared by Ibn Muthanna. Take eggplants and with a stick pierce them on all sides and boil. Then press out the water in which you boiled them and put in a pot; pour on them vinegar, murri naqî', plenty of oil, pepper, saffron, cumin, cinnamon, cloves of garlic wrapped in sprigs of thyme and two whole onions, place on a coal fire and cook; then put a lid [heated] from the fire on the pot and leave until brown on top and the sauce is dry; then take out of the fire and throw out the two onions and then use. This dish keeps for many days without going bad and does not change, like Arnabi.

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