Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 cup Akkawi cheese, shredded
- 4 eggs
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Special equipment needed:
- Large baking dish
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. Bake the eggplant slices for 15-20 minutes, or until tender.
4. In a mixing bowl, whisk together the eggs, milk, flour, salt, and black pepper.
5. Grease a large baking dish with olive oil.
6. Arrange half of the eggplant slices in the bottom of the baking dish.
7. Sprinkle half of the shredded Akkawi cheese on top of the eggplant slices.
8. Pour half of the egg mixture over the cheese and eggplant.
9. Repeat the layers with the remaining eggplant, cheese, and egg mixture.
10. Bake the casserole for 30-35 minutes, or until the cheese is melted and the eggs are set.
11. Remove the casserole from the oven and let it cool for a few minutes.
12. Sprinkle the chopped parsley and mint on top of the casserole.
13. Serve the Akkawi Cheese and Eggplant Casserole warm.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 230
Fat: 15g
Carbohydrates: 14g
Protein: 11g
Sodium: 380mg
Sugar: 5g
Substitutions for ingredients:
- Akkawi cheese can be substituted with feta cheese or mozzarella cheese.
- Olive oil can be substituted with vegetable oil or canola oil.
- Fresh parsley and mint can be substituted with dried herbs.
Variations:
- Add sliced tomatoes or bell peppers between the layers of eggplant and cheese.
- Use zucchini or yellow squash instead of eggplant.
- Add cooked ground beef or lamb to the casserole for a meaty version.
Tips and tricks:
- Make sure to brush the eggplant slices with olive oil to prevent them from sticking to the baking sheet.
- You can use a mandoline slicer to slice the eggplant evenly.
- Let the casserole cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Store the leftover Akkawi Cheese and Eggplant Casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Akkawi Cheese and Eggplant Casserole on a large platter and garnish with fresh herbs.
Garnishes:
Fresh parsley and mint
Pairings:
- Serve with a side salad of mixed greens and cherry tomatoes.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the casserole is too watery, bake it for a few more minutes to allow the eggs to set.
- If the cheese is not melted enough, broil the casserole for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing them.
- Store the leftover casserole in the refrigerator within 2 hours of cooking.
Food history:
Akkawi cheese is a popular cheese in the Middle East, particularly in Lebanon, Palestine, and Jordan. It is a white, semi-hard cheese made from cow's milk and is often used in traditional dishes such as manakish and fatayer.
Flavor profiles:
The Akkawi Cheese and Eggplant Casserole is a savory dish with a creamy texture from the melted cheese and eggs. The eggplant adds a slightly sweet and earthy flavor, while the fresh herbs add a bright and refreshing note.
Serving suggestions:
Serve the Akkawi Cheese and Eggplant Casserole as a main dish for lunch or dinner. It is also a great dish to bring to potlucks or gatherings.
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Region: Middle Eastern