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
We are able to read the history of written recipes back into history, at least as far back into history as the Egyptians, and maybe further still. Interesting though that is, generally, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to experts is a series of ancient tablets in Sumerian which show the making 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. As our culinary historical trip moves on a few more years we have a couple of cookery books which date from the 14th Century - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the nobility of the period. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new tastes was responsible for an outbreak in cookery books, some of which are now in private cookery archives. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed to lay on the most exotic meals, and consequentially the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, cooking books are highly popular mostly due to better eduction, people having more leisure time and disposable income. Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Baba Ghanouj Quick & Easy Diabetic Menus recipe.
