A wonderful 13th-century recipe for pickling aubergine (تصيير الباذنجان, tasyīr al-bādhinjān). You naturally start off with a batch of fresh luscious aubergine, which are peeled, cleaned, etc., and cut into pieces; you can do them lengthwise or in slices, as it was done for the recreation. The pieces are first boiled in water and salt, and then put in jars — the author suggests pitch-coated or glazed earthenware jars (but a glass storage jar also works fine!) — with some vinegar and water. As usual don’t forget to seal properly, and to top up with water at need. The author also suggests a variant which involves splitting up the batch and adding parsley in one, and fresh mint in the other, to enhance the fragrance. A wonderful idea that you won’t regret! The author gives us another wonderful tip ; why not use these pickled aubergine slices in a būrāniyya?