SC - egg & breadcrumb coating
Stephen Bloch
sbloch at adl15.adelphi.edu
Sat Feb 14 10:13:37 PST 1998
Cindy Renfrow wrote:
> > Hello! Dipping food in egg & breadcrumbs, & then frying - does anyone know
> > when & where this method originated?
And Charles Ragnar replied:
> I have a recipe which says to do it toslices of eggplant. It is middle
> eastern, but I don't recall the source. (Cariadoc, does it ring a
> bell?)
> Actually the breadcrumbs (or was it meant to be toasted flour) are mixed
> wiyh sugar and spice first, and the product is fantastic.
The same "Stuffed Eggplants" recipe I mentioned a few minutes ago, which
appears in my T.I. article on Andalusian cooking, is perhaps the one Charles
is thinking of. "Stuffed" was my literal translation of a word in the
title, but in this and many other recipes from the same source it clearly
means "coated with seasoned batter".
mar-Joshua ibn-Eleazar ha-Shalib
Stephen Bloch
sbloch at panther.adelphi.edu
http://www.adelphi.edu/~sbloch/
Math/CS Dept, Adelphi University
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