Ingredients with Measurements:
- 2 large aubergines, sliced into rounds
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Oven-safe casserole dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the chopped tomatoes, red and green bell peppers, paprika, cumin, oregano, salt, and black pepper. Cook for 5-7 minutes until the vegetables are tender.
4. Add the chickpeas and stir to combine.
5. In an oven-safe casserole dish, layer the sliced aubergines on the bottom.
6. Pour the vegetable and chickpea mixture over the aubergines.
7. Pour the vegetable broth over the mixture.
8. Cover the casserole dish with foil and bake in the preheated oven for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes until the aubergines are tender and the top is golden brown.
10. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 15g
Carbohydrates: 32g
Protein: 8g
Fiber: 10g
Substitutions for ingredients:
- You can use canned diced tomatoes instead of fresh tomatoes.
- You can use any color bell pepper you prefer.
- You can use vegetable or chicken broth instead of vegetable broth.
Variations:
- You can add sliced mushrooms to the vegetable and chickpea mixture.
- You can add crumbled feta cheese on top before baking.
- You can use zucchini or yellow squash instead of aubergines.
Tips and Tricks:
- Make sure to slice the aubergines evenly so they cook evenly.
- You can sprinkle some breadcrumbs on top before baking for added texture.
- You can serve this dish with a side of rice or crusty bread.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or oven until heated through.
Presentation Ideas:
- Serve in individual ramekins for a more elegant presentation.
- Top with a dollop of sour cream or Greek yogurt before serving.
Garnishes:
- Chopped fresh parsley or cilantro
- Crumbled feta cheese
- Lemon wedges
Pairings:
- Serve with a side of rice or crusty bread.
- Pair with a light salad for a complete meal.
Suggested Side Dishes:
- Rice pilaf
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the aubergines are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
- Make sure to thoroughly wash all vegetables before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Güveç is a traditional Turkish casserole dish that is typically made with meat and vegetables.
Flavor Profiles:
- This dish is savory and slightly spicy with a hint of sweetness from the bell peppers.
Serving Suggestions:
- Serve hot and enjoy as a main dish or side dish.
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Region: Turkish