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50. eggplant In Casserole

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

50. Eggplant in Casserole. Take eggplants and peel off the skin very well, and cut each one of them into three or four pieces and cook them in good mutton broth, with a pair of onions; and cook them until they are well-cooked; and being cooked, take them out of the pot and chop them very finely on a chopping block, and then cast on them good cheese of Aragon, grated, and some egg yolks. And resume chopping with your knife as if it were for stuffing for kid, and cast fine spice upon it and put all these spices in the casserole, well-mixed: ginger, mace, nutmeg and green coriander and parsley; and then take the casserole to the oven; and when it is cooked, cast sugar and cinnamon on top.


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