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Saturday, October 23, 2010

AGRAZ WITH 15TH C MOORISH EGGPLANT SOPES RECIPE

1. bitterness, bitter juice extracted from unripe fruit but not as bitter as vinegar. 2. L acraceum, unripe grapes, see zumo de agraz. Nola adds it at the end of cooking time to a recipe for Moorish eggplant, another for thick squash with meat broth, Moorish squash etc. Laza explains that the liquid is preserved in salt for a year. He believes that Celestina used it to thin facial skin.  [Laza. 2002:87-88; and Nola. 1989: xxiiii-4:xxv-2:xxv-3 etc]

MOORISH EGGPLANT SOPES ADAPTED FROM NOLA xxiiii-4 BERENJENAS A LA MORISCA

For 4 persons

(before garnishing)
Photo from: oldfoodways.info
2 eggplants
salt to taste
¼  c virgin olive oil
2 c meat broth
1 c grated cheese
1 1/3 tsp ground coriander
2 egg yolks
2 tbsp verjuice

Garnish:
mint leaves



Preparation

Slice eggplants in half. Rub with salt and place facedown on paper towels. Leave for 1 hr to bleed out bitterness. Rinse with cold water.


Peel the eggplants and dice them. Heat olive oil and sauté eggplants until browned and slightly soft.


Add broth and cheese. Mix well and bring to a boil. Reduce heat to boil gently. Stir frequently and cook until eggplants are tender. Add coriander and mix well.

Beat egg yolks in a bowl. Add verjuice and continue beating. Add them to the eggplants.
Stirring continually cook until the sauce thickens.

Serve in soup bowls and garnish with mint leaves.


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