Medieval North African Aubergine bake

I guess one could say that this recipe from The Exile’s Cookbook is similar to the famous Buraniyya (بورانية), but without meat. The aubergines should be sliced thinly and then boiled in salt and water before being drenched in a marinade of vinegar, murrī, pepper, coriander, cumin, hand-rubbed oregano, and garlic. They should be squeezed to get rid of any liquid and baked in a casserole with some olive oil. A wonderful snack or main for everyone — yes, it’s even vegan!

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