Ingredients
1 medium eggplant
3 tbsp olive oil
1 salt
3 medium onions, minced
1 tomato, minced
2 tsp lemonjuice
1 black pepper
Directions
Bake the eggplant at 375 degrees for 30 minutes or until tender. Peel
and chop. Sprinkle chopped eggplant with salt to taste and let stand
1 - 2 hours.
Heat 2 tablespoons of olive oil in large skillet. Add egglplant,
onion snd tomato and cook over low heat until eggplant is tender. Add
remaining oil, lemon juice, salt and pepper to taste. Continue to
cook over low heat for a few minutes to blend the flavors.
Chill well before serving as appetizer or dip for crackers or
vegetables.
Makes 3 1/2 cups or 8 appetizer servings.
Servings: 8 servings
Russian Eggplant Caviar Recipe brought to you by Recipe Ideas
Categories: Eggplant; Fish; Russian; Seafood; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into history, at least as far into history as the Egyptians, and possibly even further. Interesting though that maybe, these, ancient cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to food historians are a few tablets in the Sumerian language which describe 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 exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also informs us how the cooks of his times used a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and dill. During the next few hundred years, the powerful and rich houses competed to offer the best banquets, and as a result cooks and their recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing popular recipes of the day. By the time we get to the twentieth century, cook books were in great demand, due to increased literacy, more free time and having more money to spend. |
We hope you enjoy this Russian Eggplant Caviar recipe.
