Meatballs in eggplant sauce
Source of Recipe
the web
Recipe Introduction
During the caliphate of the Abbasides (749-1258 AD)
List of Ingredients
1 eggplant
3 tablespoons sesame oil or 1 tablespoon sesame oil + 2 tablespoons neutral oil
salt
1 teaspoon ground coriander
1 decilitre yoghurt
2 garlic cloves, crushed
500 gram ground meat of lamb
40 gram sheep fat (optional)
1/2 teaspoon in all of ground cumin and cinnamonRecipe
Preparation in advance:
Boil the eggplant for five minutes in water with salt. Let it drain, cool and dry. Heat oil in a casserole and stew de eggplant on a very slow fire with the lid on until it is very soft (30 to 45 minutes). Turn the eggplant a couple of times. Pull the skin off the eggplant, and mince the flesh with a fork or in a blender. Temper with yoghurt, garlic, salt and ground coriander.
Preparation:
Form small balls of the minced lamb meat. Choose a casserole in which the balls fit snugly. Heat sheep fat or oil, fry the meatballs until they are brown. Pour enough water in to cover the balls. Let it simmer until the water has evaporated. Add the eggplant sauce to the meatballs, heat through. The modern cook would add some salt and pepper to the meatballs.
To serve:
Serve the meatballs in the casserole, or on a dish. Sprinkle with ground cumin and cinnamon just before serving. If you want to add some colour, garnish with fresh coriander leaves.
In Arab medieval cookbooks dishes are often served in the pan in which they were prepared. The rim is wiped clean, and sometimes the food is sprinkled with rosewater.
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