Ingredients
1 large eggplant
2 green peppers
1 raw onion, diced, to taste
1 lemon juice to taste
1 salad oil to taste
1 salt and pepper to taste
Directions
Bake eggplant and green peppers in a 350 deg. oven for 1 hour. Turn
after 1/2 hour; let cool. Peel eggplant; if it is watery, squeeze and
drain on paper towels.
Skin and seed the green peppers. Chop eggplant and peppers, then
combine.*
When you are ready to serve, add diced raw onion, lemon juice, salad
oil, salt and pepper, all to taste.
Chill and eat cold as an appetizer.
*This recipe freezes well. Freeze in the summer when eggplant is
plentiful and defrost later and add remaining ingredients.
From DEEANNE's recipe files
Servings: 10 servings
Chilled Eggplant Appetizer Recipe brought to you by Recipe Ideas
Categories: Appetizer; Eggplant; Vegetable
The History of Recipes
Historians have tracked the existance of recipes way back into the far past, in fact as far back as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient records were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe found, according to experts is a collection of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Closer to modern times, there are some interesting books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that is popular today, but rather descriptions of the types of meals served to the upper classes of those days. During the succeeding few centuries, the wealthy families of the West strove to serve up the most exotic banquets, and as a result the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes to help cooks of their time. Like it or not, the introduction of television brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chilled Eggplant Appetizer recipe.
