A Dish of Eggplants

Andalusian p.A-24
Miscellany


Boil eggplants and remove its flavor1 from the upper peel, 
pound all that flavor and put into a kettle a spoon and a 
half of oil, two of murri, pepper, caraway, some well-pounded 
onion, and salt.  Put it on the fire and when it has boiled, 
throw in the pounded egg plants and stir it little by little, 
and when it is done, cover the contents of the pot with eggyolks 
and cover them with eggwhites, crumbs and walnuts, and when it is 
put into a dish, sprinkle it with pepper and cut rue over it.

eggplants
oil
murri
pepper
caraway
onion
salt
egg yolks
crumbs
walnuts (sub almonds)
pepper
rue

1 Apparently this means the flesh of the eggplant, judging by 
its use in this recipe (df)

Boil eggplant whole, remove peel, pound inside part of eggplant.
Place eggplant in pot with spices.
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