MOORISH EGGPLANT SOPES ADAPTED FROM NOLA xxiiii-4 BERENJENAS A LA MORISCA
For 4 persons
Photo from: oldfoodways.info
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
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.