BIBLE HISTORY DAILY

Iberian Stuffed Eggplants

A flavorful Jewish dish from medieval Spain

Iberian Stuffed Eggplant Courtesy John Gregory Drummond, BAS

The Kitāb al-ṭabīh (“Book of Cooking”) is a 13th-century collection of recipes from the Iberian Peninsula. It is the oldest recipe collection from Spain, specifically the Andalusian region, and dates to the time of Islamic rule. The text is written in Arabic, but at least six recipes are marked as Jewish (such as the Iberian stuffed eggplant we are making here), and others may contain hints of Jewish influence—a noteworthy fact given that the text was written during a time of intercommunal and religious tensions. The book’s author is unknown, but they were clearly familiar with both Islamic and Jewish dietary laws and customs.

This recipe for Iberian Stuffed Eggplant—a Jewish dish—is straightforward and requires only two adjustments. First, the recipe calls for etrog or lemon leaves, which can be hard to find. An equal amount of lemon zest can be used as a substitute.

Second, the recipe calls for rue. This herb can be hard to acquire and, in some cases, should be avoided. It is dangerous for pregnant women, can cause rashes, and is poisonous in large doses. It is extremely bitter, so fenugreek or dandelion greens would be a good substitute, though I chose to omit it entirely.

This communal dish is meant to be plated and enjoyed at a large gathering. So grab some friends and family and enjoy our culinary trip into the Iberian past.

BAR’s Recipe

Eggplant and Filling

• 5 small or medium eggplants
• ½ lb ground meat (beef or lamb)
• 1 tsp salt
• 1 tsp pepper
• 2 ½ tsp cinnamon
• 2 egg whites
• 1 cup breadcrumbs

Pot 1

• 2 tbsp olive oil
• ¼ cup onions, minced
• 2 cloves garlic, chopped
• ½ tsp ginger, ground
• ½ cup cilantro, chopped
• ½ tsp salt
• ½ tsp rosewater
• 1 tbsp pine nuts
• 1 tbsp etrog or lemon leaves (or lemon zest)
• 1 tbsp mint leaves, chopped
• ¼ cup water

Pot 2

• 2 tbsp olive oil
• 1 tbsp vinegar
• 1 onion, minced
• 1 clove garlic, chopped
• ½ tsp ground ginger
• 3 sprigs of oregano
• 3 strands of rue, fenugreek, or dandelion greens (optional)
• ½ tbsp etrog or lemon leaves (or lemon zest)
• ¼ cup fennel tips
• 1 tbsp chopped almonds
• ½ cup cooked chickpeas
• 2 saffron strands
• 4 cups water
• 3 egg yolks, hard boiled and chopped

Instructions

Two medium eggplants boiling in salted water. Courtesy John Gregory Drummond, BAS

1. Cook the eggplants in salted boiling water for 20 minutes. Once they cool, cut them in half (lengthwise). Hollow out each half (save the innards), making sure not to damage the skin.
2. Combine the meat, salt, pepper, cinnamon, egg whites, and remaining eggplant flesh in a large bowl. Fill the eggplant skins with this mixture and top with breadcrumbs.
3. For steps 4–5, divide the remaining ingredients between two pots, one small and one large.
4. In the smaller pot, add the “Pot 1” ingredients and cook uncovered over low heat for 10 minutes.

Pot one, with all ingredients, simmering on the stove. Courtesy John Gregory Drummond, BAS

5. In the larger pot, add the “Pot 2” ingredients (minus the egg yolks) and then place the stuffed eggplants on top. Cover and cook over medium heat for 20 minutes. Garnish with the egg yolks and black pepper.

Eggplants, cooked and stuffed with mixture from pot 1, sitting on top of the pot 2 mixture and cooking. Courtesy John Gregory Drummond, BAS

6. Bring both pots to the table. Serve the eggplants from the larger pot, and then pour the sauce from the smaller pot on top of each serving.

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