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Friday, September 23, 2016

MOXI WITH 13TH CENTURY STUFFED EGGPLANT RECIPE

Sewing up a Stuffed Chicken
Photo by: Lord-Williams
moji, Ar. mahshi, MEng farced, ffarced, farsed, y-farsyd, Eng stuffed dish. Examples are stuffed eggplant, fowl or fish that may be boiled, fried or baked. 

[Anón/Huici.1966:63:46-47:338:188:340:188: etc ES: Anon/Perry. Sep 5, 02:ftn131; and Nola:1989:xli-1]

See blog titled cuajadera published September 30, 2013 for Nola’s recipe “Moji Casserole.”

ANOTHER TYPE OF STUFFING ADAPTED FROM HUICI’S ANÓN AL-ANDALUS RECIPE #340 OTRA CLASE DE RELLENO

Ingredients
(½ eggplant per person)

Stuffed Eggplant
A nice change from mundane menus
Photo by: Lord-Williams
1 lb eggplant
2 tbsp salt
2 tbsp breadcrumbs
1 egg
½ lb ground beef
seasoning such as 1 tbsp freshly chopped basil, 1 tsp oregano and ½ tsp white pepper
olive oil

Preparation

Select nicely shaped eggplants. Wash them and cut them in half and rub the pulp with salt. Place the two pieces, face/pulp side down on a paper towel and leave ½ hour to let the bitterness sweet out.

PREHEAT OVEN TO 400ºF/200ºC

Remove pulp to within ½ “ of the skin. Boil the pulp in salted wáter until tender. Drain the wáter and mash the pulp. Mix this with breadcrumbs, a slightly beaten egg, ground beef and seasoning. Fill the skins with this mixture. Sprinkle with a little olive oil.

Grease a cookie sheet with olive oil. Place the eggplant halves on the sheet and bake 15º until warm.  Serve on a platter.

HUICI’S ANÓN AL-ANDALUS RECIPE #340





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