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Eggplants Photo by: Lord-Williams |
ujia de
berejenas, fried eggplant cakes. The Anón Al-Andalus' recipe Isfiriyā de berenjenasis almost the same, but whipped cream is used to top the cakes instead of a
vinaigrette. [Anón/Huici. Al-Andalus. 1966:345:130; ES: Lord-Williams. Fadalat-Art msg. Mar 4, 08; and Gázquez.
Cocina. 2002:126]
EGGPLANT CAKES ADAPTED
FROM LORD-WILLIAMS' TRANSLATION FADALAT-ART MSG. [361] RECETA
DE TORTILLA DE BERENJENAS[1]
For 4 persons
Ingredients
2 eggplants
2 c breadcrumbs
1 egg
1 tsp olive oil
½ tsp coriander seed
½ tsp cinnamon
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Frying Eggplant Cakes Photo by: Lord-Williams |
½ c oil
1 tbsp murri[2]
1 mashed garlic
Preparation
Wash eggplants. Cut off stems. Slice in
half and rub with salt. Place face down on paper towels for 10 minutes at
least.
Boil water in pot. Add the eggplants and
boil until the flesh is soft, about 10 minutes. Remove the eggplants, squeeze
out water and mash them.
Stir in breadcrumbs, an egg beaten
with oil, coriander seed and cinnamon until all is well mixed. Make cakes, balls or cylinders with the paste, dip in flour to prevent sticking. Heat olive oil in a
frying pan an fry until golden brown.
Make a vinaigrette with oil, murri
and mashed garlic; boil and pour it over the omelet.
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