1 medium eggplant
1 olive oil
5 tsp tahini
1 tsp lemon juice
1 tsp ; water
3/4 tsp salt
1/4 tsp garlic powder
Directions
Bake eggplant at 350 deg. for 1 1/2 - 2 hours, until it is quite soft.
Let eggplant cool; then slit skin & scoop out all the pulp.
Place in a small bowl. Cover with 1 or 2 Tbl olive oil and
refrigerate for at least 3 hours.
Remove from refrigerator & mince well. Add tahini, lemon juice, water,
salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and
serve cold. 1/4 tsp (or more) cumin may be added for a still stronger
Middle Eastern flavor.
Servings: 4 servings
Baba Ghanouj Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Sauce; Sauce And Dip; Vegetable
The History of Recipes
Historians have tracked the existance of recipes far back into the distant past, at least as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are a few clay 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 having made anyone who tried it feel `blissful`. During the time of the Romans a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius tells us how the ancient Romans used a good variety of herbs and spices, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Over the next few hundred years, the upper classes strove to serve up the most extravagent meals, and as a consequence, cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookery books are greatly in demand mostly as a result of more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Baba Ghanouj recipe.
