1 large eggplant
1 clove garlic, crushed
1 tsp salt
1/4 cup tahini, sesame seed paste
2 tbsp water
1/4 cup lemon juice
1 lemon wedges
1 parsley
1 olive oil
Directions
Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork
4-6 times. Place in baking dish. Bake for 45 minutes or until tender.
Remove from oven and run under cold water. Peel and mash; set aside.
In serving bowl combine garlic, salt, and Tahini. Gradually add water
and lemon juice, beating well. Fold in mashed eggplant. Garnish with
lemon wedges, finely chopped parsley and a sprinkle of olive oil.
Scoop up eggplant with pieces of Pita Bread to eat or serve as a side
dish with any meal. Shared by Rita Taule, Prodigy ID# BTVC62A.
Servings: 1 servings
Baba Ghannuj (Eggplant Appetizer) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Eggplant; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into antiquity, certainly as far back as early Egypt, and potentially, even further back. Having said that, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay 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 drinkers feel blissful and exhilarated. During the time of the Romans a roman called Apicius compiled a number of documents describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Additionally, he recounts how the ancient Romans made use of a good variety of aromatic flavors, including some familiar names for example bay, fennel and dill. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this the best chefs and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. When we get to the 20th century, cookery books were in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and being a little richer. The TV revolution gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Baba Ghannuj (Eggplant Appetizer) recipe.
