SC - eggplant follow-up

[Dan Gillespie]

Hello to the list:
        A while back someone was asking for European recipes for eggplant.
i posted a translation of a Spanish recipe. It sounded rather nice, so I
finally got around to trying it.  Here are the results:

Cap xix Como se han de hazer las berengenas

Han se de cozer las berengenas en agua, y sal, y estando cozidas se le
quitara el agua, y se picara(n) bie(n), y se echara(n) en una caçuela a
freyr co(n) mucha azeyte, y se le echara queso rallado y pan, y seys o ocho
maravedis despecias, y unos ajos, todo majado, y cozeran co(n) todo este
recaudo; y se quajaran con huevos, poniendole lumbre encima.  Esta se llama
caçuela mongil de bere(n)genas.

Chap 19 How to make eggplant

Cook the eggplant in water & salt, & being cooked remove the water, & chop
them well, & cast them in a casserole to fry with a lot of oil, & cast to
them grated cheese & bread, & 6 or 8 maravedis of spices, & some garlic, all
mashed, & cook everything with this mixture; & thicken it with eggs, setting
fire on top.  This is called "a nun's casserole of eggplant"


Nun's Eggplant Casserole

- -2 medium eggplants, cut into large chunks
- -3 Tbsp olive oil
- -4 cloves garlic, minced
- -1 cup grated Romano cheese
- -1/2 tsp pepper
- -1 tsp ground coriander seed
- -1/2 tsp ginger
- -1/2 tsp oregano
- -1 tsp cumin
- -2 eggs, beaten
- -1 cup of slightly stale bread, torn into pieces

Boil the eggplant in well salted water til tender, about 15 or 20 minutes.
Drain, let cool & chop.
Heat the oil in a large pot & add the eggplant & garlic.  Cook til the
eggplant begins to dry out & the garlic is softened.  Mix all the spices &
bread pieces together.  Stir the eggplant into the bread.  Stir the cheese
into the mix & the beaten eggs.  Put all this into a greased casserole pan &
bake for 40 minutes at 325 degrees.

This made a tasty dish.  There are 2 things that I might do different next
time.  Put a bit of extra cheese on top of the dish before baking.  Also,
the color was an unappetizing shade of gray.  I would remove the eggplant
skins before chopping the pulp & perhaps color the dish with a bit of
saffron (or turmeric if you're short on money).  Let me know how this
strikes your taste buds if you do try it.
                
                                Holiday calories don't really count, do they?
                                                Antoine
Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA 

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