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
It is quite possible to trace the history of written cooking instructions far back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, mostly, these early cook books were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to experts are a few ancient tablets in ancient Sumerian describing 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 exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman cooks were skilled in the use of many different aromatic flavours, including some that we all recognise such as thyme, rue and asafoetida. Over the next few hundred years, the upper-class families of the West strove to offer the most exotic banquets, and as a result the best cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording popular recipes of the day. When we get to the 1900s, cookery publications were greatly in demand mostly due to increased literacy, more leisure time and disposable income. The arrival of TV brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Eggplant recipe.
