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A Dish Of eggplants With saffron


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 Dish of Eggplants with Saffron. Peel the eggplants and split them, salt them, and leave them a little so their moisture comes out. Then boil them in water and when they are cooked, place them in cold water. Put into a pot two spoonfuls of vinegar, half a spoonful of murri, ground coriander, pepper, caraway, cumin, a whole onion, fennel stalks, a little cleaned garlic, half a dirham of saffron, salt, a spoonful of oil and a little water. Then put the pot on the fire until everything in it is cooked, then remove to the euphorbia embers. Take six eggs and cold breadcrumbs and a little sifted flour, beat it all with a little cilantro juice, remove some of the yolks, cover the contents of the pot with that. And cook the yolks in it, and leave it until its surface appears. Then take the boiled eggplants, cut their belly-sacks [reading bajâjîn as irregular plural of bajnâna] and complete the splitting of them so that four pieces come from each. Dust them with flour, fry them with oil until they are browned, and place them in a dish spread with citron leaves. Throw over this all the spices from the pot, separate eggyolks and garnish the dish with them as well as with "eyes" of rue, mint, and citron [leaves]. Sprinkle over this what you wish of fine spices and present it. It is made the same way with gourd, down to the letter, except that the saffron is omitted and sticks of thyme are added, God willing.

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