Dish of Eggplant

Cut up mutton and put in the pot with salt, pepper, coriander, cumin, thyme, two spoons of murri naqî' and three of oil; take to the fire and cook and when the meat is done, add eggplants cut in quarters and boiled separately. When it has boiled, grind up white bread crumbs beaten with the right quantity of eggs in coriander juice; cover the pot with this and then take it to the hearthstone.