Ingredients with Measurements:
- 1 cup of Areesh cheese, crumbled
- 1 medium-sized eggplant, diced
- 1 can of chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (optional)
Special equipment needed:
- Large skillet or frying pan
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the diced eggplant, chopped onion, minced garlic, olive oil, ground cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Spread the eggplant mixture in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and lightly browned.
4. In a large skillet or frying pan, heat a tablespoon of olive oil over medium-high heat. Add the crumbled Areesh cheese and cook for 2-3 minutes, or until lightly browned and crispy.
5. Add the roasted eggplant and chickpeas to the skillet with the Areesh cheese. Stir to combine and cook for another 2-3 minutes, or until heated through.
6. Serve the Areesh with Eggplant and Chickpeas hot, garnished with fresh parsley or cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 305
- Total fat: 22g
- Saturated fat: 7g
- Cholesterol: 20mg
- Sodium: 480mg
- Total carbohydrates: 19g
- Dietary fiber: 6g
- Sugars: 4g
- Protein: 10g
Substitutions for ingredients:
- Areesh cheese can be substituted with feta cheese or ricotta cheese.
- Chickpeas can be substituted with white beans or black beans.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add some chopped tomatoes or red bell peppers to the eggplant mixture before roasting.
- Top the Areesh with Eggplant and Chickpeas with some crumbled bacon or chopped nuts for added crunch.
- Serve the dish over a bed of cooked quinoa or rice for a more filling meal.
Tips and tricks:
- Make sure to dice the eggplant into small, bite-sized pieces for even cooking.
- You can also grill the eggplant instead of roasting it in the oven for a smokier flavor.
- If the Areesh cheese is too salty for your taste, rinse it under cold water before using it in the recipe.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Areesh with Eggplant and Chickpeas in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the dish in individual bowls or on a large platter for sharing.
- Garnish with some chopped fresh herbs or a drizzle of olive oil for added flavor.
Garnishes:
- Fresh parsley or cilantro
- Chopped nuts
- Crumbled bacon
- Drizzle of olive oil
Pairings:
- Serve with some crusty bread or pita for dipping.
- Pair with a simple green salad for a light and refreshing meal.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
- Couscous or quinoa salad
Troubleshooting advice:
- If the eggplant is not tender after roasting, return it to the oven for a few more minutes until it is cooked through.
- If the Areesh cheese is not crispy enough, cook it for a few more minutes until it is golden brown and crispy.
Food safety advice:
- Make sure to wash your hands and all cooking surfaces before preparing the dish.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Areesh cheese is a traditional Middle Eastern cheese that is made from fermented milk.
Flavor profiles:
- This dish is savory and slightly tangy from the Areesh cheese, with smoky and earthy flavors from the roasted eggplant and chickpeas.
Serving suggestions:
- Serve the Areesh with Eggplant and Chickpeas as a main dish or as a side dish to a larger meal.
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Region: Middle Eastern