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
Food historians have proved the existance of recipes far back into the distant past, at least as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, early cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to academics are some clay tablets in the Sumerian language 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 blissful. As we move on, we find a couple of cookery books which were published in the fourteenth century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that we all know today, but rather accounts of the types of meals served to the nobility of the period. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the East, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas prompted an outbreak in manuscripts on cooking, the majority of which still exist in private cookery archives. During the next few centuries, the powerful and rich houses competed to lay on the most extravagent meals, and as a result the best chefs and their recipes were at a premium. However, it wasn`t until the 1800s that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cook books are highly popular as a result of increased literacy, people having increased spare time and having more disposable income. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Baba Ghanoush (Arnold) recipe.
