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Wednesday, October 4, 2017

PURÉS, PURES WITH 13TH CENTURY RECIPE FOR STUFFED EGGPANT

Eggplant and Meat Puree
Photo by: Lord-Williams
purees are documented from Roman times and in Spanish cooking from the 13th centur. . Wheat, barley, rice, lettuce with onions, parsley, parsnip, leeks, eggplants, rocket and other vegetables. 

[Anón/Grewe. 1982: LXXXXV. 126-127: CXIIII:140; and 69:230-231; Apicius/Flower. 1958:XV:1:2:and 3:1958:84-85; ES: Lord-Williams. “apio.” Oct 27, 11; “arienco.” Sep 11, 11; “cuarto.” Apr 10, 13 etc ; Marín. 2007:85:102-104; and Nola. 1989:xxiiiii-4]

puré de berenjenas, Ar. muttabal, puréed eggplant. Castro points out that this was a basic part of nutrition with puréed chickpeas for special occasions

[Castro. Alimentación.1996:177; ES: Lord-Williams. “agraz.” Oct 23.10; ES: “Siria.” Apr 22, 02: Nola. 1989:xxiiii-4.]

EGGPLANTS STUFFED WITH GROUND MEAT AND EGGPL,ANT ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #199 EMPANADA OF CARNE Y BEREJENA, pp126-127

Ingredients

2 medium eggplants
2 tbsp sea salt
½ lb ground beef
½  onion
2 tsp spices such as 1 tsp cinnamon, ½ tsp cloves, ½ tsp nutmeg
1 tbsp olive oil
1 tbsp vinegar
¼ c breadcrumbs
1 tbsp cilantro
salt to taste
1 tsp chopped rue
1 tbsp murri

Garnish
1 tbsp breadcrumbs
½ tsp white pepper
1 tsp cinnamon

Stuffed Eggplant
Photo by: Lord-Williams
Preparation

Wash eggplants, cut off stems. Slice in half.  Sprinkle with salt and turn face down on paper towels for about one half hour to bleed out the bitter taste of the pulp.

Cut up meat and put it in a pot with it onions, spices, salt, oil and vinegar.  Sautée until the onion is translucent.                          

Barely cover with water. Bring it to a boil. Add breadcrumbs to thicken. Gently boil uncovered.

Remove pulp from eggplants, saving the skins, and chop.  Add this to meat with cilantro, salt, rue and murri. When the eggplant is soft mash the mixture in a food processor to make a pureée.

PREHEAT OVEN TO 400ºF/200ºC

Fill the shells with the mixture. Sprinkle with breadcrumbs mixd white pepper and cinnamon. Bake for about 15 minutes until golden brown.

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS 
#199 EMPANADA OF CARNE Y BERENJENA, pp126-127









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