|Frying the Forerunner of Pisto|
Photo by: Lord-Williams
TOASTED BEREJENAS ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS, #347 RECETA DEL MISMO PLATO TOSTADO, p 191
olive oil for frying
salt to taste
½ tsp white pepper
1 tsp coriander
1 tsp thyme
½ tsp saffron mashed and dissolved
1 tsp murri
Cut eggplant in half. Rub the fleshy side with salt. Turn the fleshy side down into a dish towel and let it bleed for ½ hour.
Scald eggplant and onions in boiling water and pat dry.
Dice eggplant and onions.
Heat enough oil to sautée the vegetables. Add the eggplant, onions. Season with the remaining ingredients. Cook until the juices from the eggplant and onions have dried up. Remove and serve.
HUICI’S TRANSLATION OF ANÓN AL-ANDALUS,
RECETA DEL MISMO PLATO TOSTADO, p 191