Ingredients
6 large eggplants
2 lemons, juiced
2 tbsp tahini
1 salt
1 large garlic clove
1/4 cup chopped parsley, fresh
2 tbsp olive oil
Directions
Cook eggplants whole on all sides, turning as necessary til lthey are
soft throughout & the skin is charred. Set aside to cool for 1 hour.
Peel eggplants & discard skin. In a mixing bowl, add lemon juice &
tahini. Blend well. Add salt to taste.
Finely chop the garlic clove & add to mashed eggplant. Stir well &
chill. To serve, place in a flat serving dish & garnish with parsley.
Pour olive oil the top.
Joel Rapp, "Mother Earth's Vegetarian Feasts"
Servings: 8 servings
Baba Gannouj (Joel Rapp) Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Sauce; Vegetable; Vegetarian
The History of Recipes
It is actually possible to trace the history of recipes far back into history, at least as far as ancient Egypt, and maybe further still. In practice though, mostly, these ancient cookbooks were just simple pictorial instructions for preparing meals.
As we move into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by the Romans. He describes how the meals were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. This early Roman chef describes how the early Romans used a good variety of spices and herbs, including many that are still in use today such as bay, mint and dill. During the next few centuries, the powerful and rich houses competed with each other to serve the most exotic meals, and consequentially the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording popular recipes of the day. By the advent of the 20th century, cook books were in high demand, mostly as a result of better eduction, more leisure time and being a little richer. |
We hope you enjoy this Baba Gannouj (Joel Rapp) recipe.
