A “Traditional Food”, according to the European Parliament means that a food’s ingredients, composition, production or processing can be shown to be transmitted through generations. A food is considered “traditional” if it has been known “since before the Second World War”. (16-03-2006)
And so, a quick check on the history of eggplant and its nutritive value; a look up of regional eggplant recipes from the Balkans, Turkey, the Levant and Southern Europe and a review of several authors’ take on Mousaka and its “origins” and we still have a dish of separately prepared foods—broiled...
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