| Eggplant Pancakes |
| La Cocina Arabigoandaluza: translated from Arabic into Spanish by Fernando de la Granja Santamaria and from Spanish into English by Melody Asplund-Faith |
| Get sweet eggplant and boil it with water and salt until it becomes well cooked and is dissolved or falling apart. You should drain the water, crush and stir it on a dish with crumbs of grated bread, eggs beaten with oil, dried coriander and cinnamon; beat it until all becomes equal. Afterwards fry cakes made with this batter in a frying pan with oil until they are gilded. Make a sauce of vinegar, oil, almori, and mashed garlic; give all this a shaking and pour it over the top. |
|
1
|
Large Eggplant (1 1/2 lbs) |
| Salt | |
|
2 oz
|
Bread Crumbs |
|
2
|
Eggs |
|
1 T
|
Sesame Oil |
|
1 1/2 t
|
Coriander |
|
1 t
|
Cinnamon |
|
2
|
Pinches Pickling Salt |
Peel and chop eggplant coarsely. Bring heavily salted water to a boil and add eggplant. Boil for 20 - 25 minutes or until completely squishy. Allow to drain. Place in large bowl and puree with immersion blender. Add remaining ingredients and combine well. Can hold overnight. Bring cast iron skillet to a medium heat and rub lightly with butter. Using a standard tea spoon (like for eating with) place heaping scoops of batter onto hot skillet. Pat to a round shape about 1 ½ - 2 inches in diameter. Cook on first side until edges start to brown and the batter loses its shiny-ness. Flip and cook until done on the other side. Remove to cooling rack. Pancakes can be held in refrigerator in an airtight container layered with waxed paper. Reheat in 350° oven until heated through.
|
1/2 C +
|
3 T Murri |
|
3 T +
|
2 t Sesame Oil (light) |
|
1/4 C
|
Red Wine Vinegar |
|
2
|
Cloves Garlic |
Puree garlic. Combine with other ingredients and place in lidded container. Shake well before service.
