Badhinjan Bi-Laban (Eggplant with Milk)*
| Categories: | Vegetable 13th century eggplant Arabic |
| Original Source: | al-Baghdadi, Kitab al-Tabikh |
| Secondary Source: | A Baghdad Cookery Book |
| Cook: | Peridot of the Quaking Hand |
| Meeting Date: | 1976-05-23 |
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.
Ingredients
| 4 | eggplants, medium sized, washed |
| 1/2 c. | milk |
| 1 clove | garlic, chopped |
| 1/4 c. | sesame oil |
| 1/2 tsp. | cumin [CHECK THIS] |
| 1/2 tsp. | coriander |
| Sesame seeds | |
Steps
- Cook eggplants in salted water until soft.
- Take out and dry, skin and cut up small (dice)
- Place eggplant into 1/2 cup milk
- Add garlic and let sit.
- Refine sesame oil (heat it)
- Add cumin and coriander.
- Add to eggplant and milk.
- Sprinkle sesame seeds on top and serve.
Note
These are cut down amounts from the highly spiced version served at Cook's Guild. This recipe still needs work. - Try barely cooking the eggplant, as specified in the original.