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1 ¼ lb eggplant 1 ½ t cinnamon
2 qts water + 2 t salt 2 large cloves garlic
½ c bread crumbs 2 T vinegar
2-3 eggs 2 T oil
1 T oil 2 t murri (see p. 5)
1 ¼ t coriander about 6 T oil for frying
Peel and quarter eggplant, boil 30 minutes
in salted water. Drain, mash and mix with
bread crumbs, eggs, oil, coriander and
cinnamon. Crush garlic in a garlic press and
mix with vinegar, oil and murri for the sauce.
Fry in oil at medium high, about 1-2 minutes
a side. Pour the sauce over pancakes before
serving.
Eggplant Isfîriyâ
Andalusian A-51
Cook the peeled eggplants with water and salt
until done, take out of the water and rub them to
bits in a dish with grated bread crumbs, eggs,
pepper, coriander, cinnamon, some murri naqî'
and oil; beat all until combined, then fry thin
breads, following the instructions for making
isfîriyya.
3 lbs eggplants ¾ t coriander
12 c water ¼ t cinnamon
½ t salt ½ t murri
1 ½ c bread crumbs 2 t oil
2 large eggs oil for frying
¼ t pepper
Trim and peel eggplants and cut them into
¾" slices. Put in boiling water with salt and
cook about 15 minutes until soft, then drain
well. Put them in a bowl, mash thoroughly,
and add bread crumbs, eggs, spices, murri,
and oil.
Heat 3 T oil to medium, make about 9
patties, each with about 2 ½ T of the mashed
eggplant mixture. Fry several at a time for
about 8 minutes each side, pressing down
with spatula to " thick, adding more oil for
each batch.
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Recipe for Dusted Eggplants
Andalusian p. A-51
Take sweet ones and split in strips crosswise or
lengthwise and boil gently. Then take out of the
water and leave to drain and dry a little. Then
take white flour and beat with egg, pepper,
coriander, saffron and a little murri naqî'; when
it is like thick soup, put those eggplants in it and
fry with oil in the hot pan; then brown them, then
immerse them and do a second time and a third.
2 lb of eggplants ½ t coriander
½ c flour 6 threads saffron
4 eggs 2 T murri (see p. 5)
½ t pepper oil to fry in
Slice eggplants ½" thick and cut into
pieces between quarter and dollar size.
Simmer for 10 minutes, then drain. Mix
together other ingredients for the batter. Soak
the saffron in a teaspoon of water to extract
color and flavor. Dip eggplant pieces in the
batter, fry in shallow oil until brown, drain,
dip in the batter again, fry again.
Recipe for the Fried Version of the Same
[Dusted Eggplant]
Andalusian p. A-51
Take sweet ones and cut, however you wish,
lengthwise or crosswise, as mentioned before; boil
with water and salt, then take out of the water
and leave till dry and the water drains off; then
dust in white flour and fry in the pan with fresh
oil until brown and add to them a cooked sauce of
vinegar, oil, some murri naqî' and some garlic.
You might fry in the same way boiled gourd,
following this recipe.
2 lb eggplant or gourd 4 T vinegar
6 c water 4 T olive oil for sauce
1 T salt 2 T murri (see p. 5)
1 c flour 8 T oil for frying
1 oz garlic
Slice eggplant or gourd (see p. 4)
crossways to about ¼"-½" thick. Boil about 4
minutes in salted water. Drain in strainer.
Flour each slice on both sides. Mash garlic,