Eggplant Isfiriya*
| Categories: | Vegetable 13th century eggplant Arabic |
| Original Source: | Anonymous Andalusian Cookbook |
| Secondary Source: | |
| Cook: | Justin du Coeur, Rebecca Vessenes |
| Meeting Date: | 2012-09-23 |
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.
Ingredients
| 1 c | cooked eggplant (1/2 medium) |
| 1/2 c | bread crumbs |
| 1/4 tsp | pepper |
| 1/2 tsp | coriander |
| 1/4 tsp | cinnamon |
| 1/2 tsp | Worcestershire sauce |
| 1 | egg, beaten |
| oil for frying | |
Steps
- Peel and cube (~1") eggplant.
- Boil in salted water until very tender (~15 min). Drain and mash with fork.
- Add spices, stir in bread crumbs. Mix in egg.
- Drop in to hot pan, mash to disk. Shallow fry until brown (fry like latkes).
Note
Well-liked, even by folks who don't care for eggplant. Did as small rounds, ~2" dia. Cinnamon was a bit dominant. Reduce that a little and increase the Worcestershire (substituting for the murri).