2 medium aubergines, sliced
1 sunflower oil for frying
3 tbsp fried breadcrumbs
CREOLE SAUCE
40 g butter or sunflower margarine
1/2 green pepper deseeded and chopped
1/2 onion, chopped
1 garlic clove, crushed
400 g canned tomatoes finely chopped
1 bay leaf
1 pinch cloves
1 pinch salt
1 pinch pepper
1 pinch chilli powder
1 pinch sugar
Directions
Serves 2-3
Browned slices of aubergine, sprinkled with breadcrumbs and baked
until golden are served with an exotic, spiced tomato sauce. Lovely
with a crisp salad and some noodles or rice.
Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on
each side. Cook a few slices at a time. When all the aubergine slices
are cooked, return them to the pan.
Mix the shallots, garlic, parsley and breadcrumbs together. Sprinkle
this mixture over the aubergines, season and cook over a low heat for
a further 10 minutes.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Aubergines In Creole Sauce Recipe brought to you by Recipe Ideas
Categories: Eggplant; Sauce
The History of Recipes
We are able to track the history of meal recipes back into the far past, in truth as far as the ancient Egyptians, and maybe further still. In practice though, in the main part, these ancient cook books were just primitive hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and afters, something we still use today. This early Roman chef recounts how the chefs of Roman times made use of many different herbs, including a few that will be familiar to modern chefs such as thyme, rue and parsley. As we move on, we have two interesting cookery books dating from the 14th Century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals cooked for the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including basil and coriander. The introduction of these new tastes was responsible for an eruption in cookery books, most of which still exist in private collections. The arrival of television brings us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Aubergines In Creole Sauce recipe.
