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
Academics have tracked the existance of recipes back into ancient history, in fact as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these old records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of stone tablets in ancient Sumerian describing the baking 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 `wonderful`. As our culinary historical trip moves on a few more years we have two books published in the 14th Century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that is served today, but rather descriptions of the types of meals enjoyed by the wealthy. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. These new spices and herbs caused an outbreak in books on cookery, the majority of which still exist in academic collections. During the succeeding few hundred years, the upper-class families of Europe strove to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Baba Ghanoush Martha Stewart Living recipe.
