1 large eggplant
1 large onion
2 cloves garlic
4 large tomatoes
1 small carrot
1 tsp basil
1/4 tsp pepper
1/2 tsp cinnamon
1/4 cup parsley -- (minced)
1 cup peas,frozen
2 cup brown rice,cooked
2 tbsp butter
2 tbsp flour
1 1/2 cup milk
1/4 tsp white pepper
1/8 tsp nutmeg
1 cup ricotta
2 eggs,beaten
1/4 parmesan,grated
Directions
Peel and slice the eggplant. Place the slices in an oiled casserole
and drizzle with olive oil. Bake for 15 minutes on lowest oven rack
at 400 degrees F. Chop/mince the other vegetables. Saute the onions
and garlic, then add the other vegetables, basil,and spices. Set this
aside. To assemble: spread rice over the eggplant slices, then spoon
the vegetables on top. Make a custartd with remaining ingredients,
Pour this custard over the casserole and bake in a 350-degree oven
for 45 minutes. Let stand awhile before serving.
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Recipe By : Net
Servings: 6 servings
Brown Rice & Eggplant With Cheese Custard Recipe brought to you by Recipe Ideas
Categories: Cheese; Eggplant; Rice; Vegetable
The History of Recipes
We can track the history of meal recipes back into ancient history, in truth as far back as the early Egyptians, and maybe even further. Interesting though that maybe, these, early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts are a few tablets in the Sumerian language 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 people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created a number of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times used many spices and herbs, including a few that will be familiar to modern cooks like thyme, fennel and dill. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices caused an eruption in manuscripts on food, many of which are now in private libraries. For the centuries that followed, the rich families of the West tried to offer the most exotic banquets, and consequentially chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Brown Rice & Eggplant With Cheese Custard recipe.
