An Anonymous Andalusian Cookbook of the 13th Century Translated by Charles Perry

Recipe for Eggplant Mirkâs

Peel the eggplants and boil in water and salt; then take out of the water, squeeze and pound with a spoon or in a wooden or stone mortar. Put in a dish and add some murri naqî', pepper, cinnamon, spikenard, onion juice, coriander seed and a little egg, enough to envelop it with, and beat it all with enough chopped fresh fat, as usual in other sausages; then fill with this the small intestine in the pan with fresh oil and eat hot, if you wish, with broth or without.