Badhinjan Muhassa (Eggplant Relish)*
| 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: | 0000-00-00 |
None
Ingredients
| 1 | eggplant, large, boiled in salted water |
| 1/4 tsp. | salt |
| 1/2 tsp. | tarragon |
| 1/2 tsp. | mint |
| 1/2 tsp. | dill weed |
| 5 oz. | pomegranate juice |
| 3 oz. | white vinegar |
| 1/3 c. | chopped walnuts |
| 1/3 c. | chopped almonds |
| 1/3 c. | sesame seeds |
| 1/4 cup + 2 Tbs | sesame oil |
Steps
- Boil eggplant until tender. Remove, skin, and chop up fine (dice). Add salt, tarragon, mint, dill, and pomegranate-vinegar mixture. Mix well.
- Chop walnuts and almonds fine.
Take walnuts, almonds, and sesame seeds and grill them in 1-2 Tablespoons sesame oil until lightly browned and aromatic.
Set aside. - Bring to boil 2 oz. (1/4 cup) sesame oil.
Add the grilled nuts, etc., to the boiling oil and pour this mixture over the eggplant-- carefully! It will sputter and hiss. Mix it in as you pour.
Stir it up well and put into a clean glass jar with a tight lid. Let sit for a few days before serving. (4-6 days in the refrigerator.)
Note
Original calls for pomegranate seeds crushed in vinegar and strained.
Served at Middle Eastern Feast AS 11