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51. Thick eggplant

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

51. Thick eggplant. Clean the skin off the eggplants and put them in cold water; and then set them to cook in a pot with a pair of clean onions in meat broth that is fatty. And while it cooks, stir it constantly with a wooden stirrer; and then take peeled blanched almonds, and grind them well in a mortar and blend them with good mutton broth or hen's broth, and strain them through a woolen cloth. And when the eggplants have been strained, they will be close to cooked, then cast them into the milk until they are cooked. And cast on them good cheese of Aragon, grated, then turn them about with a haravillo, just like gourds. And when they are thoroughly stirred with the haravillo, cast on them egg yolks and other things: ground dry coriander; and upon the coriander, cast in the pot nutmeg and caraway and cinnamon and cloves, all ground; and cast it in the pot, and then prepare dishes; and upon each one, cast grated cheese of Aragon, which is very good.


Other versions of this recipe:

A Dish of Eggplants (An Anonymous Andalusian Cookbook)

A Dish of Eggplants Without Vinegar (An Anonymous Andalusian Cookbook)

A Dish With Eggplants (An Anonymous Andalusian Cookbook)

Dish of Eggplant (An Anonymous Andalusian Cookbook)

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