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Monday, October 28, 2013

CUENCO WITH 13TH CENTURY EGGPLANT PATTY RECIPE

A Typical Spanish Earthenware Bowl Sold in Common Market Places 
Photo by: Lord-Williams

OLeon conga, Eng bowl normally it was earthenware but could be wooden or tin. They were on sale at the Leon market in the 10th C. [Sánchez-Albornoz. 2000:47:ftn 64]


EGGPLANT PATTIES ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #345 ISFIRIYĀ[1] DE BERENJENAS, p 190
for 6 persons

Ingredients

2 eggplants 
1 c breadcrumbs
3 eggs beaten
2 garlic cloves mashed
Seasoning: ½ tsp pepper, 1 tbsp chopped cilantro leaves, 1 tsp cinnamon, 1 tsp murri[2] and salt to taste

Dip:
2 eggs beaten
1 c breadcrumbs

oil for frying

Garnish
½ c whipped cream (optional)

Preparation
Eggplant Balls in a Modern "Cuenco"
Photo by: Lord-Williams

Peel the eggplants and cut into pieces. Put them into boiling water for 10-15 minutes with salt until soft. 

Remove from the water and drain on paper towels to remove the liquid. Mash them and put them in a bowl with breadcrumbs, the seasoning and eggs. Refrigerate for a few hours. 

Make cakes, balls or croquettes with this. Dip them in eggs and then roll them in the breadcrumbs.  Fry in olive oil.

Place 1 tbsp of whipped cream on top if desired. Serve warm or cold in a bowl.



[1] Patties that are round, oval with tapered ends of shaped like croquettes. They can be steamed, boiled or fried.  
[2] See blog “almorí” posted August 25, 2011 for recipe.

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