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Monday, July 24, 2017

PLATO WITH 13TH CENTURY RESIPE FOR A DISH OF EGGPLANTS

 
A Round Silver Plate
Fit for a King
Photo by: Lord-Williams
OCast platel, plater, Eng. 1. a shallow, round plate, made of wood or metal, except in court where they were gold or silver. It is claimed the silver plates were first documented in Pérez’ corrected version of Nola’s Libro de guisados 2. Platter, marmite.  3. a dish, a serving of food. [Anón/Huici. 1966: 4:17:10:20:11:20 etc; ES: Lord. Fadalat. Posted Jan 26, 08;  Gázquez. Cocina. 2002:42; Nola/Pérez. 1994:206 and Villena/Calero 2002:29b:30a:30b]

A DISH OF EGGPLANTS ADAPTED FROM HUICI'S TRANSLATION OF ANÓN. AL-ANDALUS #154 PLATO DE BERENJENAS, pp 101-102


Ingredients

2 lbs eggplants
Eggplant Dishes were Famous in the
Hispano-Arabic Culture
Photo by: Lord-Williams
1 onion
1 tsp murri
½ tsp white pepper
1 tsp coriander
salt to taste
1 c walnuts
6 eggs

Garnish
Pepper
Rue


Preparation

Cut eggplants in half. Rub the raw sides with thick salt. Turn out on paper towels and let sit at least ½ hour.

Peel eggplants. Mash them in a food processor with the onion, murri, pepper and coriander and salt. Put this in a pot and bring to a boil. Cover and simmer for about 15 minutes.

PREHEAT OVEN TO 375ºF/190 C

A Colorful Dish for Any Table
Photo by: Lord-Williams
Grease a marmite with olive oil and pour the mixture into it.

Separate eggs yolks from whites.

Grind walnuts in a food processor and add egg whites.  Mix well. Pour this over the eggplant mixture in the marmite. Dot it with egg yolks.  Heat 20 minutes until eggs are soft.

Garnish with pepper an0 rue[1] before serving.



[1] Note that rue is very strong. Just a few leaves can take over the flavor of the dish. If using, do so sparingly.

HUICI'S TRANSLATION OF ANÓN. AL-ANDALUS 
#154 PLATO DE BERENJENAS, pp 101-102


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