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Honoring the Earl of Sandwich
| Article
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11279 |
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Section : |
LIFE
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| Issue
Date : |
9 / 1993 |
999 Words |
| Author
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UnHyo Delessert
UnHyo Delessert has published a food-combining guide and is a
nutrition consultant and cooking instructor, as well as a free-
lance interpreter of French and English. |
We have accumulated much new knowledge in the past two decades about what constitutes healthy eating. One would expect everyone to be so much healthier and those diseases that are very much the result of poor nutrition to be on the wane, if not quite eradicated. Yet this is not so at all. Why? The foods we grew up with have an emotional hold on us that is so strong as to be difficult to break.
I have always been adventurous where food is concerned and will try almost anything new, but there are times when I am under stress that a strong urge to eat rosti or Swiss petits fours, foods of my childhood, becomes irresistible and must be indulged. Sound familiar? Many, nay, most people, go through life with this urge, on a daily basis. What are we to do, then, when all the nutrition experts tell us we must change? We are supposed to cut down our fat, sugar, and salt intake, not to mention the thousand and one other delights of our habits. I will try to help, in a modest way, by offering delicious alternatives to the traditional ham and cheese sandwiches of our unhealthy days.
Caviar d'Aubergine Sandwich
From the south of France, this is a most wonderful spread for sandwiches.
1 large eggplant
1 medium onion
½ green pepper
2 tablespoons olive oil
1 ½ tablespoons lemon or lime juice
2 tablespoons parsley
salt and black pepper to taste
1 clove garlic (optional)
Wash the eggplant and place it under the broiler in the oven. (Be sure to work in a well-ventilated kitchen.) As one side becomes charred, quickly turn with tongs, until all sides are black. This optional step will give the dish a wonderful smoky taste.
Then, in a 375-degree oven, bake the eggplant on a cookie sheet until completely mushy, 40 minutes to
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