Ingredients with Measurements:
- 1 large eggplant, diced
- 2 medium carrots, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon cinnamon
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the eggplant and carrots and stir to combine.
4. Add the salt, pepper, paprika, cumin, coriander, and cinnamon and stir to coat the vegetables.
5. Add the water and stir to combine.
6. Cover the skillet with a lid and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender.
7. Remove the lid and stir in the lemon juice and parsley.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 14g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- You can substitute zucchini for the eggplant.
- You can use any type of onion you prefer.
- You can use any type of oil you prefer.
Variations:
- You can add diced tomatoes to the skillet for a more tomato-based sauce.
- You can add chickpeas or lentils to the skillet for added protein.
- You can add raisins or dates for a sweeter flavor.
Tips and tricks:
- Make sure to dice the eggplant and slice the carrots into similar sizes for even cooking.
- You can add more or less of the spices to adjust the flavor to your liking.
- Serve with a side of rice or pita bread for a more filling meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side of rice or pita bread.
Suggested side dishes:
- Hummus
- Baba ganoush
- Greek salad
Troubleshooting advice:
- If the vegetables are not tender after 25 minutes, continue to simmer until they are.
Food safety advice:
- Make sure to wash all vegetables before using.
Food history:
- Achimhatsal is a traditional Middle Eastern dish that is typically made with eggplant and tomatoes.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve as a main dish or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean