FLOR DE MACÍS WITH 15TH CENTURY RECIPE FOR EGGPLANT CASSEROLE

Nutmeg
Photo from: Ricardo Maria Mantero

mace; the best part of the nutmeg in the middle of the shell, used to flavor food. [Nola. 1989:xix-1:xxii-2:xxxvii-4 etc ; Nola/Iranzo. 1982:169; and Nola/Pérez. 1994:197]

EGGPLANT CASSORLE ADAPTED FROM NOLA'S   

xxiiii-2 BERENJENAS EN CAZUELA

  

Ingredients

2 lbs eggplants 

2 quarts mutton broth

2 onions

3 eggs

½ c dry cheese grated

1 dl olive oil

Shredding Mace
Photo by: Lord-Willliams

1/3 c  breadcrumbs

1 tsp ginger scraping

¼ tsp mace

¼ tsp nutmeg

1 tbsp fresh coriander

1 tbsp fresh parlsey

Garnish

1 tsp sugar

½ tsp cinnamon

Prepration

Remove stems from the eggplants and wash them. Cut them in half and draw lines into the flesh vertically and horizontally to look like a grid. Rub the flesh with salt and let sit flesh side down on paper towels for 15-20 minutes.

A Slice of Eggplant Casserole and Mace
Photo by: Lord-Williams

Put then in water with a little salt and the onions cut in half. Boil them, drain them and wring them out in a cloth. 

Heat a frying pan. Add oil and once hot add the eggplant and onions, turn frequently over moderate heat and break up junks. When golden brown add cheese, breadcrumbs and 1 whole egg slightly beaten. Continue frying 4 minutes stirring constantly with a wooden spoon.

Grease a serving dish with oil.

PREHEAT OVEN TO 425ºF/220ºC

Separate the whites from the yolks of the remaining eggs and beat the yolks.  Mix them the eggplants, with a pinch of salt and the rest of the breadcrumbs. Add ginger, mace, nutmeg, green coriander and parsley. When blended,  bake until it sets and turns golden brown, which takes about 15 minutes. Change the oven setting to grill and brown the cheese for 5 minutes.

When done garnish with sugar and cinnamon.