Ingredients
2 large eggplants
6 large red or green sweet peppers
1 salt
1 pepper
1 garlic clove, minced
1 lemon, juiced
1/2 cup oil, preferably olive oil
1 parsley, minced
Directions
Bake eggplants and sweet peppers at 350 F until tender when pierced
with a fork. Peel skin from hot vegetables and chop or mince the
vegetables. Season to taste with salt and pepper and stir in the
garlic and lemon juice. Gradually stir in as much of the oil as the
vegetables will absorb. Mix well. Pile into a glass dish and
sprinkle with parsley.
Source: Jane Rinear "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Servings: 6 servings
Ajvar Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into history, at least as far into history as the early Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
As our culinary historical trip moves to more modern times there are some recipe books dating from the 14th Century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are nothing to do with the curry that is popular today, but rather descriptions of the types of meals prepared for the rich people of those days. By the arrival of the twentieth century, recipe publications are in great demand, due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Ajvar recipe.
