Cazuela Moji

Cazuela Moji (Lady Ellie's version)

Original recipe can be found at http://www.medievalcookery.com/search/autodoc.html?libre:119

Take eggplants, neither very big nor very small, but middling, and open them in the middle and cast
them to cook with your salt; and when they are well-cooked, drain them with a cloth which is rough;
and then chop them a great deal, and cast them in a frying-pan or kettle and cast in a good deal of oil;
and take toasted bread and grate it, cast it there within, and cast in aged grated cheese; and when it is
stirred for a a good while over the fire, have ground dry coriander, caraway, and pepper, and cloves,
and a little ginger, and stir it over the fire; and cast in some eggs, and stir it over the fire until it is
hard; and than take a casserole, and cast in a little bit of oil, and place it in the casserole; and beat
some eggs with pepper, and saffron, and cloves, and some of the same toasted bread that is contained
in the casserole, and some of the grated cheese; and make it thick and place it on top in the manner of
a facing and put your yolks on it; and coagulate it in the oven or with a cuajadera, which is an iron
pot-lid with coals on top, and when it is coagulated, remove it from the fire; and cast on top of it a dish of honey which is very good and your duke’s powder This same casserole can be made from chard or carrots.

The Moors and Spanish seem to have been inordinately fond of eggplant, there’s hardly a recipe for any other vegetable in the Libre del Coch. However, I chose to do this with carrots. They are popular and they are cheap, both important considerations in planning a Society feast.

Boil 1 ½ lb. chopped carrots in salted water and drain. Stir in
3 Tbsp. bread crumbs
3 Tbsp. Parmesan
½ tsp coriander
(1/2 tsp caraway) I liked it better without this
¼ tsp. pepper
¼ tsp. cloves
¼ tsp ginger
1 egg
Sauté in oil until egg is set. Turn into a greased baking dish.
Mix together
3 eggs
7 Tbsp. breadcrumbs
5 Tbsp. Parmesan
1/8 tsp pepper
1/8 tsp cloves
a few threads of saffron.

Spread this mix like a crust over the carrots. Bake at 350 for 10 -15 minutes. Drizzle with honey and
sprinkle with cinnamon (duke’s powder, from the same book, contains cinnamon, sugar, and an
optional dash of cloves, which is to say, it is powder douce).