1 slice eggplant
1 slice onion
1 oz cheddar cheese, shredded
2 tbsp condensed tomato soup
1 tsp dry bread crumbs
1/4 tsp thyme
1/4 tsp salt
1 dash pepper
Directions
Cook eggplant and onion in small amount of water until, tender. Drain;
reserve liquid. Place eggplant and onion in small baking dish. Top
with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread
crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at
350f for 30 minutes. Microwave: Uncover. Cook on high for 5 minutes.
Turn after 2 minutes. Food Exchange per serving: 1 MEAT EXCHANGE + 1
VEGETABLE EXCHANGE CAL: 161
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master
Servings: 1 servings
Baked Eggplant Recipe brought to you by Recipe Ideas
Categories: Diabetic; Eggplant; Vegetable
The History of Recipes
We are able to follow the history of `recipes` way back into the distant past, in fact as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, these, old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also describes how the ancient Romans used a wide range of herbs and spices, including a few you will know like bay, fennel and parsley. As we move on, there are some books which date from the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are not about the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful of the time. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new culinary ideas caused a torrent in recipe manuscripts, many of which are kept safe in academic collections. By the advent of the 20th century, recipe books are greatly in demand mostly due to more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Baked Eggplant recipe.
