1 medium eggplant
1 cl garlic, minced
1 tbsp tahini
1/8 tsp cumin, ground
Directions
Preheat the broiler. Slic surface. Cool and peel the slices, then
puree in a blender or food processor along with the rest of the
ingredients. Chill and serve with vegetables. Note: Tahini is sesame
paste, made from ground sesame seeds like peanut butter. Available in
health food stores. Serving = 1/3c 68cal; pro 3g, carb 6g, fat 4g,
sodium 38mg exchanges: 1 vegetable + 1 fat
Servings: 1 cup
Baba Ghanouj - Quick & Easy Diabetic Menus Recipe brought to you by Recipe Ideas
Categories: Diabetic; Easy; Quick
The History of Recipes
It is quite feasible to follow the history of recipes back into the far past, certainly as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, generally, these old cookbooks were just primitive pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius created a few documents describing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, main meal and dessert, a very modern way of dining. Aspicius also informs us how the ancient chefs were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens for example bay, fennel and dill. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy land, including spices like parsley, basil and rosemary. These new foods and spices led to an eruption in recipe manuscripts, the majority of which still exist in private cookery archives. During the next few hundred years, the rich families of Wesstern Europe competed with each other to serve the most extravagent banquests, and consequentially the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording recipes of the day. By the time we get to the twentieth century, cooking publications are in high demand, as a result of better eduction, people having increased free time and having more money to spend. Like it or not, the introduction of TV brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Baba Ghanouj Quick & Easy Diabetic Menus recipe.
