Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup olive oil
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 4 eggs
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large skillet or Dutch oven with lid
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet or Dutch oven, heat olive oil over medium heat.
3. Add onion and garlic and sauté until soft, about 5 minutes.
4. Add tomatoes, red and green bell peppers, salt, black pepper, paprika, and cumin. Stir to combine.
5. Add eggplant slices and water. Cover and simmer for 20-25 minutes or until eggplant is tender.
6. Crack eggs over the top of the eggplant mixture, cover, and cook for an additional 5-7 minutes or until eggs are cooked to your liking.
7. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 20g
Protein: 8g
Sodium: 610mg
Sugar: 10g
Fiber: 8g
Substitutions for ingredients:
- You can substitute the eggplant with zucchini or yellow squash.
- You can use any color bell pepper you prefer.
- You can use any type of onion you prefer.
Variations:
- Add chickpeas or lentils for extra protein.
- Add feta cheese for a tangy flavor.
- Add chopped olives for a salty flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- You can add more or less water depending on how thick you want the sauce to be.
- You can add more or less spices depending on your taste preferences.
Storage instructions:
Store 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 large bowl or on individual plates.
Garnishes:
Fresh parsley
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
If the eggplant is too bitter, you can sprinkle salt over the slices and let them sit for 30 minutes before cooking. Rinse off the salt and pat dry before cooking.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Achimhatsal is a traditional dish from the Balkans and Eastern Europe.
Flavor profiles:
Savory, slightly sweet, and smoky.
Serving suggestions:
Serve hot as a main dish.
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Region: Korean