Original Source: al-Baghdadi, Kitab al-Tabikh

Take medium-sized, egg-plants, cut off the leaves and half the stalks, and half boil in salt and water: then remove, and dry well. Throw into milk and garlic. Refine fresh sesame-oil, add a little cumin and coriander, and into this place the egg-plant. Sprinkle with some blattes de Bysance and sesame, and serve.

Original Source: al-Baghdadi, Kitab al-Tabikh

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Original Source: Anonymous Andalusian Cookbook

Eggplant Isfîriyâ

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.

Original Source: Anonymous Andalusian Cookbook

Description of Mahshi (a stuffed dish) With Eggplants

Take sweet eggplants, peel them and boil in salted water until done, then remove their seedy flesh to one side. Make mahmiyya for the eggplants in a tajine. Add as much bread crumbs (as the quantity of eggplant), and pepper, coriander seed, cinnamon, saffron, chopped almond and as many eggs as you need; beat it all and cover with plenty of oil and bury in it whole egg yolks. Then plant the seedy flesh in it and put in an oven at moderate heat and leave until it has finished cooking and binds and is brown on top, then take out and leave until its heat flags and leave it. You might pound in it whatever meats of fried fowl you have ready, and each will result in a different dish; there are some who serve it with juices of coriander and mint.

Preparing Mahshi with Eggplants and Cheese

Take boiled eggplant and beat, according to what has been mentioned, in a dish with its aforementioned flavorings and with cut-up cheese, almonds and enough eggs; put in the tajine and cover with oil, put in the oven and leave until brown on top and take out.