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120. For pickled eggplants


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

120. for Pickled Eggplants. You will take small eggplants, and make four quarters as if for casting them in a pot, and cast them in water and salt in something which should be of earthenware and not of iron; and let them be there until the third day; and empty out that water and cast in other water and salt, and let them be [in it] another three days; and empty out this water and cast them into clear water for another three days, and after the three days have passed, cast them to cook, covered with vine leaves; and cast into them a handful of cumin and cook them [until they are] well-cooked; and cast them in a basket, and cover them with cloth; and when all of the vapor has gone, put them on a board to chill; and grind cloves, and cinnamon, and ginger. When it is very well-ground, cast it in, as they cast salt on the eggplants for the pot; and place them in a jar until it is full; and for a hundred eggplants, take two pounds of honey, and cast very strong vinegar on them, and give it a boil; and then set it to cool in something of earthenware, and not of iron; and when it is cold, cast it on top of the eggplants until they are covered; and put a lid on them, and keep them for a whole year.

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