Ingredients with Measurements:
- 1 large eggplant, peeled and cut into small cubes
- 2 medium zucchinis, cut into small cubes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- Juice of 1 lemon
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the eggplant and zucchini and sauté for 10-12 minutes until tender and lightly browned.
4. Add the salt, black pepper, paprika, cumin, and cinnamon and stir to combine.
5. Reduce the heat to low and let the mixture cook for another 5-7 minutes.
6. Add the chopped parsley, mint, cilantro, and lemon juice and stir to combine.
7. Serve hot or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 14g
Dietary fiber: 5g
Sugars: 7g
Protein: 3g
Substitutions for ingredients:
- You can use any type of squash instead of zucchini.
- You can use any type of onion instead of a large onion.
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
Variations:
- Add some chopped tomatoes or bell peppers for extra flavor and color.
- Add some cooked chickpeas or lentils for extra protein.
- Serve over rice or couscous for a complete meal.
Tips and tricks:
- Make sure to cut the vegetables into small, even-sized pieces for even cooking.
- Don't overcrowd the skillet or wok, or the vegetables will steam instead of sautéing.
- Use a non-stick skillet or wok for easier cleanup.
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 large bowl or platter with some fresh herbs sprinkled on top.
Garnishes:
- Sprinkle some chopped nuts or seeds on top for extra crunch.
Pairings:
- Serve with some crusty bread or pita for dipping.
Suggested side dishes:
- Serve with a side salad or some roasted vegetables.
Troubleshooting advice:
- If the vegetables are sticking to the skillet or wok, add a little more oil or some water to the pan.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
Food history:
- Achimhatsal is a traditional Middle Eastern dish that is often served as a side dish or appetizer.
Flavor profiles:
- This dish is savory and slightly sweet, with a hint of spice from the paprika and cumin.
Serving suggestions:
- Serve as a side dish or appetizer, or as a main dish with some rice or couscous.
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