2 medium aubergines
2 garlic cloves, peeled
2 tbsp tahini
1 juice of 1 lemon
1 tbsp parsley, finely chopped
1 olive oil
1 salt and pepper
Directions
Preheat the oven to gas mark 5/375F/190C. Prick the skins of the
aubergines with a carving fork and bake in the oven for one hour, or
until flesh is soft. Remove and allow to cool so you can handle them
without burning your hands. Cut in half and scoop out the flesh into
a bowl. Mash with a fork. You may prefer to use a food processor, but
i like the rough finish achieved with a fork.
Crush the garlic cloves with a hard blow from your hand on the back
of a large sharp knife and then chop the pulp finely. Add this, along
with the tahini, lemon juice and parsley, to the aubergine. Stir
everything thoroughly, and add enough olive oil to give a rich thick
consistency. Season with salt and pepper and serve with warm slices
of pitta bread or hot toast.
Source: Hugo Arnold, Evening Standard, UK
Servings: 6 servings
Baba Ghanoush (Arnold) Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce; Sauce And Dip; Vegetable
The History of Recipes
It is possible to read the history of meal recipes far back into history, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these early cook books were just very basic pictorial recipes for food preparation.
In fact, the oldest recipe in existence, according to experts is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, entrees and dessert, something that is very familiar to us today. He also tells us how the ancient cooks made use of a wide range of herbs, including a few that will be familiar to modern cooks such as bay, fennel and dill. For the decades that followed, the powerful and rich houses competed to offer the most extravagent banquests, and as a consequence, the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing popular recipes of the day. By the time we get to the 1900s, cook books were in great demand, as a result of more people being able to read, more leisure time and disposable income. |
We hope you enjoy this Baba Ghanoush (Arnold) recipe.
