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eggplants


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Eggplants. Get eggplants and wash and peel them well, then set a little water on the fire and bring them to a boil; cut them into quarters and add a little salt to the water; do not let them boil more than two Our Father's; then take them out onto a cutting board and let them drain; coat them in flour and fry them; when they have fried, drain off almost all of the oil; get a clove of garlic, grind it up with a quarter-piece of the eggplants; then get a little oregano, of the sort that is put on anchovies, grind it up with the garlic and a little bread, pepper, saffron and salt; then distemper all of this together with verjuice and a little vinegar and throw everything together into the pan to fry a little; then dish it out and serve it with mild spices.

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