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
It is actually possible to trace the history of recipes way back into history, at least as far into history as ancient Egypt, and possibly even further than that. In practice though, generally, these old cookbooks were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians are some ancient tablets in ancient Sumerian 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 drinkers feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main course and dessert, a style of dining still practiced today. Aspicius also describes how the Roman cooks made use of many different spices, including a few that will be familiar to modern cooks for example basil, rue and dill. During the next few centuries, the rich and powerful families of Europe competed to offer the most exotic meals, and as a result cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes common in their social group. The revolution that is television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Baba Ghanoush Martha Stewart Living recipe.
