6 medium eggplants, about 1 1/4 lb each
1 clove garlic, peeled and finely cho, pped
5 tbsp tahini (sesame paste)
1/4 cup fresh lemon juice
3 tsp salt
2 pinch freshly ground pepper
1 chopped parsley, for garnish
Directions
1. Heat oven to 425'. Place each eggplant directly over the flame of
a gas burner or under a broiler, turning occasionally until skin is
lightly charred, 8 to 10 minutes. Transfer to a baking sheet and
roast for about 30 minutes, or until the eggplants have shriveled and
feel very soft all over when pressed. Let sit until cool enough to
handle.
2. Slit each eggplant open and remove seeds (don't worry if you miss a
few). Scrape flesh from skin with a table knife and transfer to a
large bowl. It's okay if some charred skin is included. Discard skin
and seeds.
3. Mash eggplant with a fork or whisk untl it is fairly smooth but
still has a few lumps. Mix in garlic, tahini, and lemon juice. Add
salt and pepper. Adjust flavors as desired. Garnish baba ghanoush
with chopped parsley and serve at room temperature.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Servings: 4 1/2 cups
Baba Ghanoush - Martha Stewart Living Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
We are able to follow the history of `recipes` way back into history, at least as far back into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, generally, these early records were just basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of ancient tablets in the Sumerian language 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 those who drank it feel exhilarated. As we move on, there were some recipe books dating from the 14th Century : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is served today, but instead recipes for the types of food prepared by the cooks of the rich people of that time. During the following few hundred years, the rich and powerful families of Europe competed with each other to offer the best banquets, and as a consequence, cooks and their collection of recipes were highly sought after. However, it was during the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes of their peers. The revolution that is television brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Baba Ghanoush Martha Stewart Living recipe.
