Eggplant with Milk

Vegetable, 15th century, Arabic
Based on Badhinjan Bi-Laban Show original recipe
Using A Baghdad Cookery Book
Alternate reconstructions:
Reconstructed 05/23/1976 by Peridot of the Quaking Hand

Ingredients

4 medium-sized Eggplants (washed)
1/2 cup Milk
1 clove Garlic (chopped)
1/4 cup Sesame Oil
1/2 tsp Cumin
1/2 tsp Ground Coriander
Sesame Seeds

Steps

  • Cook eggplants in salted water until soft.
  • Take out and dry, skin and cut up small (dice)
  • Place eggplant into 1/2 cup milk
  • Add garlic and let sit.
  • Refine sesame oil (heat it)
  • Add cumin and coriander.
  • Add cumin and coriander.
  • Sprinkle sesame seeds on top and serve.

Notes

(Check that cumin is correct)
These are cut down amounts from the highly spiced version served at Cook's Guild. This recipe still needs work. - Try barely cooking the eggplant, as specified in the original.

Reviews

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