1 lb eggplant
4 tbsp white miso dressing
2 1/2 tsp powdered mustard (wasabi)
1 pinch salt
2 1/2 tsp soy sauce
Directions
IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4
pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small
saucepan. Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain
and let cool. Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso,
Soy Sauce, and Wasabi into a mixing bowl and stir until well blended.
Add the eggplant and toss until well coated. Serve at room
temperature.
Servings: 6 servings
Nasu Karashi Sumiso-Ae (Eggplant Wit Mustard Recipe brought to you by Recipe Ideas
Categories: Eggplant; Japanese; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes back into ancient history, in truth as far back into recorded history as ancient Egypt, and maybe further still. However, sadly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in Sumerian 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 having made anyone who tried it feel `blissful`. During Roman times 25BC a man called Apicius created some scripts which described recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs were skilled in the use of many different spices and herbs, including a few you will know for example basil, rue and asafoetida. Closer to modern times, we have two interesting cookery books which date from the 14th Century : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is served today, but instead descriptions of the types of food cooked for the rich and wealthy people of the period. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new herbs and spices led to an outbreak in books on cooking, the majority of which are kept safe in academic collections. During the succeeding few centuries, the upper-class families of Europe tried to lay on the most exotic meals, and because of this the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, testing, and publishing the recipes of their peers. By the time we get to the twentieth century, cooking publications were increasing in popularity mostly due to higher levels of literacy, people having more leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Nasu Karashi Sumiso Ae (Eggplant Wit Mustard recipe.
