Ingredients
1 cup garlic and herb shake n bake mix fo, r potatoes
1/2 tsp garlic, minced
1/2 tsp dried oregano
1/2 tsp basil
1/2 tsp black pepper
1 eggplant, peeled and sliced into 1/
4 tsp spicy mustard
1 tomato, sliced
1 vidalia onion, sliced
8 slice fat-free pumpernickel bread
Directions
Heat oven to 350 degrees. Mix Shake and Bake and all spices. Dip
eggplant in mixture to coat both sides and place on non-stick baking
dish. Bake 20 minutes at 350 degrees. Spread bread with mustard and
assemble sandwich with tomato and onion slices.
Nutritional info ser serving: 364 cal; 12g pro, 71g carb, 5g fat (11%)
Source: Miami Herald 3/16/95
Formatted 6/26/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
Servings: 4 servings
Peggy Bass' Roasted Eggplant Sandwich Recipe brought to you by Recipe Ideas
Categories: Eggplant; Fish; Meat; Sandwich; Seafood
The History of Recipes
It is quite possible to track the history of recipes far back into ancient history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. However, in the main part, these old cook books were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the ancient Romans made use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Moving our culinary historical trip onwards, there are some interesting books from the 1300s - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is popular today, but instead descriptions of the types of food prepared for the rich. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new tastes was responsible for an eruption in recipe publications, many of which are kept safe in academic collections. When we get to the 20th century, cooking books were greatly in demand due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Peggy Bass' Roasted Eggplant Sandwich recipe.
