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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

Boiled Dish of Stuffed Eggplants. Split medium-sized eggplants and stuff the cuts with salt to remove any bitterness they have, then boil them until they are cooked, then take them out and place them in cold water. Then take a head of garlic, clean it and pound it in a mortar with a little salt and cold breadcrumbs, a little sifted flour, a little murri and a little cilantro juice. Then squeeze the water out of the eggplants and hollow them out [preceding 4 words missing in published Arabic text], removing its flesh ["fattiness"] and its little seeds. To the contents of the mortar add whole peppercorns, cinnamon and powdered lavender. Fry for all six eggs, or as many as the dish will take, and beat all very well. Take egg yolks [apparently from boiled eggs] and stuff the eggplants with this, and save some of the stuffing. Then cover them with flour and fry it in fresh oil until browned. Boil eggyolks and also fry them a little, then arrange the eggplants in a dish spread with citron leaves, and pour the stuffing over all parts of the dish, cut up the eggyolks and garnish the dish with them and "eyes" of citron, mint and rue [leaves], then sprinkle with extraordinary spices and present it.