3 large eggplants
1 cup sesame oil
1 1/4 cup lemon juice
4 garlic
2 tsp salt
1 parsley
1 pomegranate seeds
1 olive oil
Directions
This spread pleases the palates of East and West alike with its
slightly sm okey taste and rich creamy texture. It is considered best
when heavily lade n with the freshest garlic, and is excellent as a
meza or cocktail dip with potato chips, toast rounds, or Arabic bread.
Cut stem and green hull from top of eggplant. Bake it whole or broil
over a n open flame until the flesh is soft and the skin becomes
crisp and starts to crack open. Scoop pulp out of the skin. Mash
thoroughly or pass through a food mill. Slowly beat in lemon juice
alternately with taheeni. Crush gar lic with salt and mix to a paste
with a little lemon juice. Blend this into the eggplant mixture.
Adjust seasoning to taste adding more salt or le mon juice. Pour onto
shallow serving dishes or platters. Garnish with chopp ed parsley or
leaves. Arrange pomegranate seeds in rows across top.
Serve cold with olive oil, radishes and green onions.
Baba ghannouj can be prepared in small quantities in the electric
blender. Beat the grilled pulp first, then alternately add taheeni
and lemon juice, and garlic crushed with salt. Prepare a third of the
quantity given above so as not to overfill the blender.
Servings: 1 serving
Baba Ghannouj (Eggplant With Sesame Oil Sauce Recipe brought to you by Recipe Ideas
Categories: Eggplant; Sauce; Vegetable
The History of Recipes
Experts have traced the existence of recipes far back into history, in truth as far back into history as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these early cookbooks were just primitive pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. During the time of the Roman Empire a roman called Apicius wrote a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also informs us how the chefs of Roman times made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, mint and dill. As our culinary historical trip moves on a few more years we find two interesting recipe books which date from the fourteenth century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that we all know today, but instead recipes for the types of meals on the menues of the upper classes of those days. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy land, including spices like basil and rosemary. These new foods and tastes prompted an outbreak in manuscripts on cooking, the majority of which are now in private collections. The introduction of television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Baba Ghannouj (Eggplant With Sesame Oil Sauce recipe.
