WALNUT SAUCE WITH FENNEL
1 cup walnut meats this season's, if poss, ible
1 small garlic clove: (see note)
1/4 cup fresh bread crumbs
1 1/2 cup boiling water, approximately
3 tsp walnut or olive oil
1/4 tsp fennel seeds, crushed with a pestle
1 salt and pepper
THE EGGPLANT
1 salt
4 rounds of eggplant 3/8-to-1/2-inch, thick
1 light olive or peanut oil
1 freshly ground pepper
1 parsley or fennel leaves finely ch, opped or left i
Directions
WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in
a food processor and process briefly until everything is the texture
of fine crumbs. With the motor running, gradually pour in about 1 cup
of the water. Stop and scrape down the sides, then add enough water
until it is the consistency you want. (It will thicken somewhat as it
sits.) Stir in the oil and fennel seeds and season to taste with salt
and pepper. THE EGGPLANT: If the eggplant is mature with lots of
developed seeds when sliced, lightly salt the slices and let them sit
for 30 minutes. Blot with paper towels to draw off bitter juices. If
the eggplant is light-colored and firm, without the presence of large
seeds, just slice it and go onto the next step. Preheat the broiler.
Brush both sides of the eggplant generously with oil. Place about 3
inches from the heat source and broil until golden brown. Turn the
rounds over and broil until nicely colored and tender. If the
eggplant looks dry, brush a little more oil over the top. Set the
broiled eggplants on a platter and spoon a little of the walnut sauce
over the tops. Season with pepper and garnish with the fennel leaves
or parsley. Serve hot or slightly cooled. (NOTE: If you are not
planning to use the sauce right away, omit the garlic and add it just
before you use it. This way the sauce will keep well for at least a
week, refrigerated)
Servings: 4 servings
Broiled Eggplant With Walnut Sauce Recipe brought to you by Recipe Ideas
Categories: Eggplant; Grilling; Nut; Sauce; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, generally, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts describing recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also recounts how the ancient chefs were skilled in the use of many different spices, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. Over the following few centuries, the rich and powerful families of the West competed with each other to lay on the most extravagent banquests, and because of this cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Broiled Eggplant With Walnut Sauce recipe.
