Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 large eggplants, diced
- 2 large tomatoes, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the eggplant and cook until lightly browned, about 10 minutes.
4. Add the tomatoes and spices and cook for another 5 minutes.
5. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium-High
Serving Size: 4
Nutritional Information:
Calories: 150
Fat: 7g
Carbohydrates: 16g
Protein: 4g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Onion can be substituted with shallots.
- Eggplant can be substituted with zucchini.
- Tomatoes can be substituted with canned diced tomatoes.
Variations:
- Add cooked chickpeas for added protein.
- Add fresh herbs such as parsley or cilantro.
- Add diced bell peppers for added color and flavor.
Tips and Tricks:
- Make sure to dice the eggplant and tomatoes into small pieces for even cooking.
- Taste the dish before serving and adjust the seasoning as needed.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the Aish Merahrah with a side of cooked couscous or quinoa and a dollop of plain yogurt.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
This dish pairs well with a side of roasted vegetables or a green salad.
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Couscous
- Quinoa
Troubleshooting Advice:
- If the dish is too dry, add a splash of water or vegetable broth.
- If the dish is too spicy, add a dollop of plain yogurt or sour cream.
Food Safety Advice:
Make sure to store leftovers in an airtight container in the refrigerator and consume within 3 days.
Food History:
Aish Merahrah is a traditional Egyptian dish made with eggplant and tomatoes. It is usually served as a side dish or as a main course.
Flavor Profiles:
This dish has a savory and slightly spicy flavor with a hint of sweetness from the tomatoes.
Serving Suggestions:
Serve the Aish Merahrah with a side of cooked couscous or quinoa and a dollop of plain yogurt.
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Region: Egyptian