450 g aubergines, peeled
1 olive oil for frying
25 g breadcrumbs
1 tbsp chopped spring onions
2 garlic cloves, crushed
1 tbsp fresh chopped thyme or- oregano
2 tbsp parsley, chopped
1 salt
Directions
Serves 2-3
This is a simple, rather classic way of sauteeing aubergines with
garlic, parsley, spring onions and breadcrumbs. Its mouth-watering
flavours and irresistible textures make a lovely supper dish, served
with a tomato salad and hot, soft rolls.
Cut the aubergines into large cubes. Saute in hot olive oil, shaking
the pan frequently until browned all over on the outside and tender
inside. Dry on kitchen paper and keep warm.
Fry the breadcrumbs in more oil until golden all over, add the spring
onions, garlic and herbs and then return the aubergines to the pan.
Toss over a moderately high heat until the aubergines are sizzling,
add salt to taste, then toss in the parsley and serve in a hot dish.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Aubergines En Persillade Recipe brought to you by Recipe Ideas
Categories: Eggplant
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into ancient history, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that is, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into Roman times 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he informs us how the ancient Romans used a wide range of aromatic flavors, including some that we all recognise for example basil, fennel and asafoetida. Over the succeeding few hundred years, the wealthy families of Europe strove to serve up the most exotic meals, and as a consequence, cooks and their recipes were at a premium. However, it wasn`t until the 19th century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes of the day. When we get to the twentieth century, recipe books were greatly in demand mostly due to more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Aubergines En Persillade recipe.
