Entradas populares

Monday, April 8, 2013

COCINA DE ESTADO WITH 13TH CENTURY EGGPLANT RECIPE


A Medieval Kitchen, a Doll House, 
reproduction of that in Casa de Tiros,
ancestral home of the Empress Eugenio Montijo in Granada;
designed, painted and furnished by Medieval Spanish Chef
Photo by: Lord.Williams
palace kitchen in which food was prepared for high officers of the king’s staff and servants. [Nola/Pérez.1994:192]

EGGPLANTS STUFFED WITH CHEESE ADAPTED FROM HUIC’S TRANSLATION OF AL-ANDALUS, #339 HECHURA DE RELLENO CON BERENJENAS Y QUESO, p 188


`+
Ingredients
For 4 persons

2 eggplants
¼ c grated cheese
¼ c ground almonds
Stuffed Eggplant fit for All Nobles
Photo by: Lord-Williams

1 egg slightly beaten
1 tbsp olive oil

Preparation

Boil eggplants in water until cooked, about 7-15 minutes.

PREHEAT OVEN TO BROIL

Cut eggplants in half lengthwise and scoop out the pulp. Mix this with cheese, almonds and eggs.  Stuff the eggplant skins with this.

Grease a baking dish olive oil. Add stuffed eggplants. Place in oven about 4-5 minutes until the cheese melts and the crust browns.


No comments:

Post a Comment