For centuries, the Ancient Greeks and Romans have captivated and inspired millions with their ingenuity and curiosity. Ancient Greeks and Romans may not have enjoyed the same modern conveniences that we do today, but the creativity of their cuisine certainly did not suffer. Here we will explore how the Ancient Greeks and Romans were ahead of their time by incorporating some of the most exotic ingredients of their era, like eggplant and artichoke, which were not traditionally included in their daily diets.
How the Ancient Greeks and Romans Ate Eggplant and Artichoke
Unlike common staples such as tomatoes and potatoes that have become commonplace in most Western diets today, eggplant and artichoke were not a dietary staple for the Ancient Greeks and Romans. Despite their apparent absence from the everyday Ancient Greek and Roman menus, the incorporation of eggplant and artichoke was present in their dishes.
The Ancient Greeks and Romans were able to purchase the eggplant and artichoke from nearby countries in the Mediterranean, North Africa, and the Middle East. It is believed that the Ancient Greeks and Romans first used these ingredients as ornamental decorative objects or exotic table decorations, as they held a great value of sorts in their society.
The Ancient Greeks also embedded eggplant and artichoke into their diet when they expanded to the world beyond their sea-abiding society. Records show that the coins of the Ancient Greeks indicate that they were likely served in the homes of the upper-class, the wealthy citizens of the day.
How Eggplant and Artichoke Were Prepared
The preparation of eggplant and artichoke by Ancient Greeks and Romans does not stray too far from the recipes used by modern chefs.
The Ancient Greeks and Romans would often boil and puree eggplant and artichoke as a primary dish or side dish. They would then season the chopped eggplant and artichoke with herbs, onions, garlic, and capers in order to add more flavor to their meal.
They often cooked their food in olive oil over an open fire, for the smoke had a significant impact on the body and taste of the vegetables.
Health Benefits of Eggplant and Artichoke
Eggplant and artichoke, though exotic, are full of health benefits. As previously mentioned, both are high in fiber and essential vitamins and minerals.
The high dietary fiber content of eggplant and artichoke helps to maintain digestive health, regulate blood sugar levels, and reduce the risk of cardiovascular disease. Additionally, they contain many antioxidants, including vitamins A and C, which help to protect against damage caused by free radicals.
The antioxidant content of eggplant and artichoke also helps to reduce the risk of certain types of cancer, boost the immune system, and fight against inflammatory diseases such as arthritis and Alzheimer’s. They also contain large amounts of vitamin K, which is vital for bone and blood health.
Lastly, the high water content in eggplant and artichoke contributes to overall hydration, which is important for skin, joint, and all bodily health.
Enduring Influence of Ancient Greek and Roman Cuisine
Though the Ancient Greeks and Romans did not commonly use tomatoes and potatoes to create meals, their contribution of eggplants and artichokes to the culinary world is invaluable.
Today, eggplants and artichokes take center stage as key ingredients in dishes all over the world.
As chef and restaurateur Thomas Keller stated:
“The great thing about both eggplant and artichoke is their versatility. You can prepare them in so many different ways – grilled, roasted, boiled – the possibilities are endless!”
The influence of the Ancient Greeks and Romans on not just the Western world, but the entire world’s cuisine, is immeasurable. The discovery and use of eggplant and artichoke prove that even centuries ago, food was more than just sustenance and survival, but an art form of creativity, exploration, and experimentation.
Conclusion
The Ancient Greeks and Romans did not have the same modern access to tomatoes and potatoes that we do today, but their creative and daring use of exotic ingredients like eggplant and artichoke is still keenly felt in the cuisine and culture of today. Eggplant and artichoke are essential ingredients in many dishes, especially of Mediterranean and Middle Eastern cuisine, and contain many health benefits. Thanks to the culinary genius of the Ancient Greeks and Romans, eggplant and artichoke have become staples of kitchens around the world.
Sources:
Keller, Thomas. “Thomas Keller Talks Eggplants and Artichokes.” The Splendid Table, 26 Mar. 2021, www.splendidtable.org/story/thomas-keller-talks-eggplants-and-artichokes.
“Eggplant and Artichoke: Health Benefits, Nutrition Facts and Recipes.” Healthline, 27 Dec. 2018, www.healthline.com/nutrition/eggplant-and-artichoke.
Stickler, Matthew. “The Ancient Romans and Greece Didn’t Eat Potatoes and Tomatoes.” PepperScale, 12 July 2019, www.pepperscale.com/ancient-romans-and-greece-didnt-eat-potatoes-and-tomatoes/.