bāḏinjān arnabiyya

Third Course – Muslim Feast Classics

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Ingredients:

Eggplant; White Wine Vinegar; Murri Naqi (Soy Sauce (Water, Soy Beans, Wheat, Salt), Barley, Aniseed, Coriander, Nigella Seeds, Thyme, Creeping Thyme, Lemon, Fennel, White Pine); Olive Oil; Garlic; Coriander; Cumin; Black Pepper; Thyme; Mint; Saffron

Choose large and sweet eggplants, cut them in halves, and then boil them in salted water; take them out and set them aside to drain. Take an earthenware pan and put very sour vinegar in it, along with a lesser amount of murri naqi’. Also add black pepper, cumin , thyme, saffron, chopped garlic, and plenty of olive oil. Put the boiled eggplant halves in the pan and roll them in the liquid to saturate them with it. Arrange the eggplant pieces in this same pan and put it in the furn. Leave it there until the liquid dries out and only the oil remains in the pan. Take it out, set it aside until it tepefies, and serve.
Anwāʿ al-ṣaydala fī alwān al-aṭʿima 329

Discussion

Documentation forthcoming

References

FKH VII.2.19, ASA 329

Modernized Recipe

4 ea.	Baby Eggplants
1 c.	White Wine Vinegar
1/2 c.	Murri Naqi
1 1/2 t.	Coriander
1 1/2 t.	Cumin
1/2 t.	Black Pepper
50 ea.	Saffron Threads
6 ea.	Garlic cloves, chopped
1 t.	Thyme, dried, crushed
1/2 c.	Olive Oil
	Fresh Mint, chopped

Cut the Eggplants in half, leaving the calyx intact
Boil in salted water until cooked
Rinse and press out any excess water
Combine all of the remaining ingredients
Marinate the Eggplant in this mixture for about 15 minutes
Lay the Eggplants out in an oven-safe pan and pour the liquid all over them
Bake at 350°F until all liquid evaporates, leaving only oil, about 2 hours
Serve only slightly warm, garnished with plenty of Mint