Eggplant Relish

Vegetable, 15th century, Arabic
Based on Badhinjan Muhassa Show original recipe
Using A Baghdad Cookery Book
Alternate reconstructions:
Reconstructed by Peridot of the Quaking Hand

Ingredients

1 large Eggplants
1/4 tsp Salt
1/2 tsp Tarragon
1/2 tsp Mint
1/2 tsp Dill Weed
5 oz Pomegranate Juice
3 oz Vinegar, White
1/3 cup Walnuts (chopped)
1/3 cup Almonds (chopped)
1/3 cup Sesame Seeds
1/4 cup Sesame Oil
2 Tbl Sesame Oil

Steps

  • Boil the eggplant in salted water until tender. Remove, skin, and chop up fine (dice). Add salt, tarragon, mint, dill, and pomegranate-vinegar mixture. Mix well.
  • Chop walnuts and almonds fine.
    Take walnuts, almonds, and sesame seeds and grill them in 1-2 Tablespoons sesame oil until lightly browned and aromatic.
    Set aside.
  • Bring to boil 2 oz. (1/4 cup) sesame oil.
    Add the grilled nuts, etc., to the boiling oil and pour this mixture over the eggplant-- carefully! It will sputter and hiss. Mix it in as you pour.
    Stir it up well and put into a clean glass jar with a tight lid. Let sit for a few days before serving. (4-6 days in the refrigerator.)

Notes

Original calls for pomegranate seeds crushed in vinegar and strained.
Served at Middle Eastern Feast AS 11

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