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 feasible to trace the history of written cooking instructions way back into ancient history, in fact as far back as the early Egyptians, and possibly even further than that. Interesting though that is, generally, these early recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in 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 drinkers feel wonderful. As we move into The time of the romans 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into starters, main course and afters, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times made use of a good variety of spices, including some that we all recognise such as basil, rue and dill. Closer to modern times, we have some interesting books dating from the 14th Century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are unconnected to the curry that appears on menues today, but rather accounts of the types of meals on the menus of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on cooking, some of which still exist in private cookery archives. By the time we get to the twentieth century, cooking publications are greatly in demand due to more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Peggy Bass' Roasted Eggplant Sandwich recipe.
