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Eggplant Manta is one of my favorite Mongol dishes to make. It's tasty, easy to make, with no strange ingredients. It's a bit hard to scale up for SCA events (because of the scarcity of large steamers) but it's possible I guess to cook eggplant and stuffing separately and then bring them together.
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AuthorBaron Drake Morgan, OL (Craig Jones) is currently the 4th Baron of St Florian de la Riviere and has a strong interest in Historical Brewing (specializing in Elizabethan England) of all types and Historical Cooking (specializing in 14thC Central and far Asian Cookery) Archives
January 2017
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