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 I Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Sauce; Vegetable; Vegetarian
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of tablets in the Sumerian language 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 anyone who tried it feel `blissful`. As we move into The time of the romans 25BC a man called Apicius compiled a few scripts which described recipes cooked by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman chefs were skilled in the use of many different herbs and spices, including many that are still in use today for example basil, mint and parsley. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from Arab countries, including spices like parsley, basil and rosemary. These new spices and herbs created a surge in publications on food, some of which are kept safe in private libraries. For the next few years, the powerful families of Europe competed with each other to lay on the best banquets, and as a consequence, the best chefs and their collection of recipes were at a premium. Even so, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, recipe publications were in high demand, due to more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Baba Gannouj I recipe.
