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 W/ 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 far back into the distant past, certainly as far as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius compiled a few scripts detailing recipes prepared by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, a very modern way of dining. Additionally, he describes how the cooks of his times made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe publications are highly popular mostly as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Nasu Karashi Sumiso Ae (Eggplant W_ Mustard & recipe.
