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
We can read the history of written recipes far back into antiquity, in truth as far back as the Egyptians, and maybe further still. Interesting though that maybe, generally, these early records were just basic hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians are some tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something we still use today. Aspicius recounts how the ancient Romans made use of a good variety of herbs, including a few you will know for example thyme, rue and asafoetida. Later on, we find two books from the 14th Century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the rich people of the period. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in cookery books, most of which are now in private cookery archives. For the next few years, the powerful and rich houses tried to offer the best banquets, and because of this the best cooks and their collection of recipes were greatly in demand. However, it was during the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes common in their social group. By the advent of the twentieth century, cook books are starting to become popular due to higher levels of literacy, people having more spare time and having more money. |
We hope you enjoy this Nasu Karashi Sumiso Ae (Eggplant Wit Mustard recipe.
