Charles III and Eggplant.. A royal love that spans centuries!

In an unexpected visit, King Charles III of Britain revealed his deep love for eggplant, confirming that he loves it "in all its recipes," during his meeting with the Syrian-origin chef "Emad Al Arnab" at his restaurant in London. This visit came a few days before the month of Ramadan, where the king expressed his special admiration for the dish "Baba Ghanoush," which relies on grilled eggplant. While some may see it as a simple ingredient, ancient manuscripts reveal the prestigious status of eggplant in Arab and Islamic cuisine. While not found in ancient Assyrian civilizations, Arab and Muslim chefs excelled in its recipes, making it a part of their culinary culture. Its names varied, known as "Al-Qahqab," "Al-Maghad," "Al-Hadq," "Al-Naffah," and even "Al-Jaraw," a term used for both the plant's fruits and small animals! Eggplant was not just a delicious meal; it had a strong presence in ancient medical books. The famous Islamic physician Al-Razi described it as "good for the stomach," especially when cooked with vinegar or almond oil. The world-renowned scientist Ibn al-Baitar revealed an innovative method to preserve it for a whole year, leading to the creation of the famous dish "Makdous," whose origins may date back to Andalusia. In Andalusia, the physician Abu al-Khair al-Ishbili dedicated an entire section to different types of eggplant, such as "Andalusian Black Eggplant," "Syrian White Eggplant," "Egyptian Purple Eggplant," and even "Cordoban Striped Eggplant." Eggplant may seem simple, but historical recipes prove otherwise. The book "Cooking in Morocco and Andalusia" describes a dish resembling "Makdous" but prepared differently: the eggplant is sliced, salted, boiled, stuffed with garlic, coriander, and cinnamon, then fried until golden. As for the recipe "Eggplant with Saffron," it includes vinegar, coriander, cumin, onion, and saffron, while the "Arab Eggplant" recipe combines meat, eggplant, vinegar, oil, and almonds. Even the Andalusian Jews added their special touch, stuffing eggplant with minced meat mixed with pepper, cinnamon, and egg whites, known as "Jewish Eggplant." Eggplant was not limited to the general public but infiltrated the palaces of the caliphs. The wife of the Abbasid caliph Al-Ma'mun, Buran bint al-Hasan ibn Sahl, drew inspiration from it to create a luxurious dish called "Buryaniyah," consisting of alternating layers of meat and eggplant, becoming a truly royal dish. The love for eggplant was not confined to chefs but also found its way into the hearts of poets, like the Abbasid poet Kashajim, who wrote: She dressed the branches of a slender tree As if they were silver chains And brought us eggplant Like the knots of a field's sheaves! It seems that the love for eggplant is not new but extends through the ages, from the caliphs' palaces in Baghdad and Andalusia to the tables of kings in Britain. Did King Charles III realize that he shares with Arab caliphs a love for eggplant? Perhaps this is the secret behind his attachment to this fruit that adorned Islamic culinary books.