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  • Lochac Mid Winter Crown 2018
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      • Dressed Eggplant - Badhinjan mahshi
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    • Feast Allergy Management in the SCA
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  • About
  • Lochac Mid Winter Crown 2018

Eggplant Manta

Time: 1330
Place: Imperial Yuan China
Author: Hu Szu-Hui
Source: Yin-Shan Cheng-Yao (Proper and Essential things for the Emperor's Food and Drink.

Modern Source: Translation from A Soup for the Qan - Paul Buell and Eugene Anderson - 2000
Redaction By:
Master Drake (Craig Jones) & Mistress Acacia (Chris d'Aquino)
Redaction Date: 6 December 2011
Original Recipe:
Mutton, sheep's fat, sheep's tail, onion, prepared mandarin orange peel (cut up each finely), "tender eggplant" (remove the pith).

[For] combine ingredients with meats into a stuffing. But [instead of making a dough covering] put it inside the eggplant [skin] and steam.  Add garlic, cream [or yoghurt etc.], finely ground basil. Eat.
Ingredients (Manta):
  • 5 Finger Eggplants
  • 250g Fatty Lamb Mince
  • 3 French Shallots - finely chopped (should be about 3/4 cup)
  • 1/2 teaspoons of Fresh Mandarin Peel, finely grated (about 1 Mandarin) (note: Used Blood Orange peel - mandarin was out of season)
  • Light Pinch of Flaky Sea Salt

Ingredients (Sauce):
  • 4 Cloves of Garlic, finely minced.
  • 125g Low Fat Greek Yoghurt (can use full fat).
  • Pinch of Black Pepper.
  • 2 generous pinches of Flaky Sea Salt.
  • Handful of Basil Leaves (1/4 cup), finely chopped.
Method:
  • Slice top end of the finger eggplant off, core out the eggplant with an apple corer and a knife.
  • Finely dice shallots and sweat with a tiny bit of oil (or melted lamb fat) off.  Add lamb and fry until brown.  Fully cooking the lamb is not required.
  • One minute before lamb is done, add orange peel and pinch of salt.
  • Let mixture cool
  • Setup Bamboo Steamers
  • Stuff meat mixture into eggplant, use the back end of a wooden spoon to tamp the mixture in.
  • Steam the Manta for 15-20 minutes. Eggplant should be tender but not falling apart.
  • Whilst eggplant is steaming, finely mince garlic and fry in saucepan with a drop of oil.
  • When garlic is soft, add salt, pepper and yoghurt, turn down to very low and gently simmer.  Just before serving add sauce.
  • Serve the eggplant, pouring the sauce over the top.
Picture
Collected Ingredients
Picture
The stuffed manta gently steaming away
Picture
The finished manta with sauce. The left manta has been cut open. Not the most appealing dish, but exceptionally tasty.
Picture
The original recipe as published in A Soup for the Qan ( http://tinyurl.com/zquqx4j )
Please note that the authors retain copyright on their original material but that permission to copy and print are granted on the condition that proper credit is given to the authors/editors.  Likewise, permission is granted for use of the recipes in this website with proper credit given — in both practical and written works — as long as they are not being sold or profit being made from their use.  To reproduce any material contained within jollyduke.com  or the original intellectual property within for a profit or sale, permission must be gained from the authors.
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