2 medium eggplants
1 salt
1 oil
3/4 cup chopped fresh basil
4 cloves garlic finely chopped
1 wine vinegar
Directions
Cut eggplants lengthwise in slices about 1/4-inch thick. Sprinkle
with salt to taste and let stand 1 hour. Rinse and pat dry.
Heat several tablespoons oil in heavy skillet. Saute 1 slice
eggplant until golden on both sides. Place cooked slice on plate and
sprinkle with basil, garlic and salt and vinegar. Repeat with
remaining slices, building up several layers of cooked eggplant on
plate. Let stand 1/2 hour at room temperature, then chill. Serve as
salad or side dish. Makes 6 servings. Each Serving Contains About: 20
calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 3 grams
carbohydrates; 1 gram protein; 0.38 gram fiber.
Servings: 6 servings
Badrijani Sunelebit (Eggplant With Garlic And Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes back into ancient history, in fact as far into history as the early Egyptians, and potentially, even further back. Having said that, in the main part, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During Roman times 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into starters, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the ancient cooks used a good variety of aromatic flavors, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. During the succeeding few centuries, the rich families of the West strove to serve up the most exotic banquets, and because of this the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking publications were greatly in demand mostly due to higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Badrijani Sunelebit (Eggplant With Garlic And recipe.
