Eggplant has been known by persian since thousand of years, but introduced slowly in Italian cuisine by arabs. Eggplants are now one of the symbols of sicilian cuisine, with preparations such as Pasta alla Norma, Caponata, Parmigiana di Melanzane.

We present here the first written recipe that we have where eggplant are used. The recipe is arab, XI century, we can find it in the book of Al Baghdadi, certainly known in Sicily at least since XII century. In persian cuisine, this is still a traditional recipe so we recommend to read the (translated) medieval arab version that we present here, and to compare it with modern persian recipes.

BURAN

al-Baghdadi p. 191/8

Take eggplant, and boil lightly in water and salt, then take out and dry for an hour.

Fry this in fresh sesame-oil until cooked: peel, put into a dish or a large cup, and beat well with a ladle, until it becomes like kabis. Add a little salt and dry coriander. Take some Persian milk*, mix in garlic, pour over the eggplant, and mix together well.

Take red meat, mince fine, make into small cabobs, and melting fresh tail, throw the meat into it, stirring until browned.

Then cover with water, and stew until the water has evaporated and only the oils remain.

Pour on top of this the eggplant, sprinkle with fine-ground cumin and cinnamon, and serve.

*you can use yogurt