1 large eggplant, (1 1/2 to 1 3/4 lb)
1 medium onion, finely chopped
1 medium tomato, meaty, peeled and finely
2 large cloves garlic, minced
1 tbsp olive oil
2 tbsp red wine vinegar
1 salt and freshly ground black peppe, r
1 fresh parsley, chopped for garnish
Directions
Preheat the oven to 375 Degrees F. Pierce the eggplant in several
places with a knife and bake, on a baking sheet, until soft, about 50
minutes, turing midway through the baking time. Remove from the oven
and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp
and chop until very fine. In a large bowl, combine the pulp with the
onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season
with the slat and pepper. Cover and refrigerate for several hours.
Place in a serving dish and garnish with the parsley. Serve with pita
triangles or cocktail rye bread.
Servings: 8 servings
Baklazhannaya Ikra (Eggplant Caviar Odessa St Recipe brought to you by Recipe Ideas
Categories: Eggplant; Fish; Seafood; Vegetable
The History of Recipes
We can trace the history of meal recipes far back into ancient history, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. In practice though, sadly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main course and afters, something that is very familiar to us today. Additionally, he tells us how the ancient chefs were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example basil, rue and dill. Later on, there were some interesting books published in the 14th Century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the wealthy. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from Arab countries, such as coriander, basil and rosemary. These new culinary innovations led to an increase in manuscripts on cookery, some of which are now in private collections. For the next few years, the rich and powerful families of the West strove to offer the most extravagent banquests, and as a consequence, cooks and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing recipes of the day. By the advent of the twentieth century, cookery books are greatly in demand as a result of more people being able to read, more free time and a general increase in wealth. The introduction of the TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Baklazhannaya Ikra (Eggplant Caviar Odessa St recipe.
