A delightful recipe from The Sultan’s Feast, an earlier version of which can already be found in a 13th-century Syrian cookery book.
It’s a decidedly modern dish and involves scooping out the cores of the aubergine and then stuffing them with meat mince that has been boiled and then seasoned with coriander, caraway, pepper, cassia, coriander and parsley. The aubergines are skewered to keep the stuffing snugly in place and fried, preferably in sheep’s tail fat, until golden. Serve after removing the skewers and sprinkle on dried coriander.
