Ingredients
1/2 medium aubergine
1 crushed garlic cloves
1 1/2 tbsp tahini
1/4 juice of 1 lemon
1 tbsp olive oil
1 seasoning
GARNISH
1 toasted sesame seeds
1 cayenne pepper
1 flatleaf parsley
Directions
1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for
25-30 minutes until tender. Cool slightly , then peel and
puree the flesh in a blender or processor.
2. Add the garlic, tahini and lemon juice and process until mixed.
With the motor running, drizzle in the oil to make a smooth paste.
Season to taste.
Transfer to a serving dish, garnish and serve cold with pitta bread.
Servings: 2 servings
Aubergine & Sesame Pate Recipe brought to you by Recipe Ideas
Categories: Eggplant
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into ancient history, certainly as far back into history as the Egyptians, and quite possibly further than that. However, generally, these old records were just primitive hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to academics are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Moving on, we have two recipe books from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that is served today, but rather descriptions of the types of meals eaten by the rich people of that time. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including basil and coriander. These new foods and spices prompted an explosion in manuscripts on cooking, the majority of which still exist in private collections. During the following few centuries, the upper-class families of Europe competed to serve up the best banquets, and because of this the best cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century that cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording the recipes of their peers. By the advent of the 1900s, cooking books are highly popular due to higher levels of literacy, more leisure time and having more disposable income. Like it or not, the introduction of TV brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Aubergine & Sesame Pate recipe.
