A similar recipe to this one, called buran, is to be found in al-Baghdadi’s thirteenth-century cookery manual. Fried meat balls are added to the purée, and the dish is seasoned with ground cumin and cinnamon.
Cook and peel the aubergines as described in the previous recipe, and squeeze them to remove the bitter juices.
Mash them with a fork in a bowl or put through a blender. Add the olive oil gradually, beating constantly. Then add the yoghourt and mix vigorously until it is thoroughly blended with the aubergine purée. Mix in the remaining ingredients (except parsley