2 good-sized aubergines - quartered a, nd sliced
1 olive oil for frying
75 g gruysre, sliced very thinly
TOMATO SAUCE
1 large onion, sliced very thinly
2 tbsp olive oil
400 g canned tomatoes drained & finely c, hopped
1 bay leaf
1 tsp dried thyme
1/2 tsp orange peel, grated
1 pinch of saffron
1 garlic clove, crushed
1 salt
Directions
Serves 2-3
In this delectable dish, sauteed slices of aubergine are covered with
an aromatic tomato sauce and baked with a topping of cheese. It makes
a wonderful meal served with a tossed salad and some fresh granary
rolls.
Soften the onion in the oil for about 10 minutes, covered, until
translucent but not browned. Stir in the tomatoes and add the herbs,
orange peel, saffron, garlic and salt. Simmer gently for 30 minutes,
then liquidize and leave to stand over a very low heat while you
prepare the aubergines.Saut, the aubergine slices in olive oil until
browned on both sides. Drain and dry on kitchen paper.Arrange the
aubergine slices in layers, covering each layer with the tomato sauce
and topping with the cheese slices. Cover with foil and bake at 190
degrees C / 375 degrees F / gas 5 for
20 minutes.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Aromatic Aubergines Recipe brought to you by Recipe Ideas
Categories: Eggplant
The History of Recipes
It is quite possible to follow the history of recipes back into history, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, there are a couple of interesting books dating from the 1300s ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that we all know today, but instead accounts of the types of meals enjoyed by the rich and powerful of that period. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as rosemary and coriander. The introduction of these new herbs and spices was responsible for an eruption in books on cooking, most of which are now in private cookery archives. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic banquets, and consequentially chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes to help cooks of their time. By the time we get to the 20th century, recipe publications are in high demand, due to better eduction, more spare time and a general increase in wealth. The introduction of the TV brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Aromatic Aubergines recipe.
