Baba Ghanoush (Arnold) Recipe

Ingredients

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.

[TOP]


We hope you enjoy this Baba Ghanoush (Arnold) recipe.

 


Baba Ghanoush (Arnold) Recipe, one of many tasty recipes brought to you by Recipes Ideas




A standard paper recipe book just isn`t sufficient to contain the enormous quantity of delicious recipes available in this online cookbook, of which this Baba Ghanoush (Arnold) recipe is just one.

This Baba Ghanoush (Arnold) recipe will surely establish that giving your family haute cuisine meals has never been more simple!

Inside this on-line recipe book you can discover heavenly food from all nations, so you will soon be cooking flavorsome meals for every taste.

Some of these recipes contain full nutritional information, making them appropriate for dieters.

From now on, you don`t need to throw money away on your recipe book collection or dining out - now it is easy to search for the recipe you need, print it out and start preparing wonderful meals to surprise those you love.


Popular Categories

 

 

Within this online cookbook you will find terrific meals from all around the world, so you will soon be producing great meals for every taste and diet.


This Baba Ghanoush (Arnold) recipe will definitely have your guests astonished at your prowess.




--::|::--