Photo by: longword
boxwood spoons. They were common in Andalusia by the 13th C. for eating porridge and sopes. From the 13-15 C, boxwood spoons were incorporated as dining utensils in the rest of Spain. Ibn Razin instructs that boxwood spoons should be used to eat his Wheat Flour Pottage while most medieval manscripts instruct cooks to use wooden spoons for stirring. See boj. [Gázquez. Cocina. 2002:37:ftn 82:78:158:ftn 80; Ibn Razin/Granja 1960:95:24; Misc. Conversations. Alberto Oliart. Nov 20, 01; and Villena/Calero. 2002:23a]
PURÉED EGGPLANT CASSEROLE – TRANSLATED FROM LLADONSA’S ADAPTION (pp 79-80) OF SENT SOVÍ’S #CLI QUE PARLA CON SE DEUEN COURA ALBERGÍNIES EN CASOLA (how eggplants should be cooked in a casserole)
For 4 persons
Photo by: yazz20
salt to taste
¼ c olive oil
2 tbsp Parmesan cheese grated
2 tbsp toasted breadcrumbs
1 pinch of mixed spices (make a mixture of: 1 2/3 tbsp ginger, 1 tsp cinnamon, ½ tsp white pepper, ½ tsp ground cloves, 1 pinch of mace, 1 pinch of nutmeg, 1 tsp mashed saffron)
1 c honey
Cut the stems off the eggplants, peel them, wash them and cut them into quarters. Boil them in water with a little salt. When boiled, drain and lay them on paper towels while cooling. When cold chop them.
PREHEAT OVEN TO 350ºF/175ºC
Heat olive oil in a frying pan over medium heat. When hot add the eggplant. Turn them to brown all sides. Add half the cheese and half the breadcrumbs, two of the eggs beaten and a pinch of mixed spices. Cook for 4 minutes stirring constantly with a wooden spoon.
Grease an oven proof-dish with oil. Add the eggplant mixture.
Beat the remaining eggs, add salt to taste and the rest of the breadcrumbs. Mix well. Pour this over the eggplant mixture. Heat in the oven about 10 minutes until coagulated and toasted.
In the medieval times, honey was poured on top.
This casserole can be made with different vegetables like carrots, spinach, chard etc.