Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/4 inch rounds
- 1/2 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of diced onions
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of coriander
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of tomato sauce
- 1/2 cup of water
- 4 eggs
- 1 cup of ayibe (Ethiopian cottage cheese)
Special Equipment Needed:
- Large skillet
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the eggplant slices to the skillet and season with salt and black pepper.
4. Cook the eggplant slices for 3-4 minutes on each side or until they are golden brown.
5. Remove the eggplant slices from the skillet and set them aside on a plate.
6. In the same skillet, add the diced onions and minced garlic.
7. Cook the onions and garlic for 2-3 minutes or until they are soft and fragrant.
8. Add the dried thyme, dried oregano, paprika, cumin, coriander, and cayenne pepper to the skillet.
9. Stir the spices into the onions and garlic and cook for an additional 1-2 minutes.
10. Add the tomato sauce and water to the skillet and stir until everything is well combined.
11. Bring the tomato sauce to a simmer and cook for 5-7 minutes or until it has thickened.
12. In a 9x13 inch baking dish, spread a layer of the tomato sauce on the bottom.
13. Add a layer of the cooked eggplant slices on top of the tomato sauce.
14. Repeat the layers of tomato sauce and eggplant until all of the ingredients have been used.
15. In a small bowl, whisk together the eggs and ayibe until they are well combined.
16. Pour the egg and ayibe mixture over the top of the casserole.
17. Bake the casserole in the preheated oven for 25-30 minutes or until the eggs are set and the top is golden brown.
18. Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 230
Fat: 16g
Carbohydrates: 14g
Protein: 9g
Sodium: 420mg
Sugar: 7g
Fiber: 5g
Substitutions for ingredients:
- Instead of ayibe, you can use feta cheese or ricotta cheese.
- If you don't have fresh eggplant, you can use frozen eggplant slices instead.
Variations:
- Add ground beef or lamb to the tomato sauce for a meatier version of the casserole.
- Add sliced bell peppers or zucchini to the layers of eggplant for extra vegetables.
- Use different spices or herbs to customize the flavor of the tomato sauce.
Tips and Tricks:
- Make sure to slice the eggplant into even rounds so that they cook evenly.
- You can salt the eggplant slices before cooking them to draw out any excess moisture and make them less bitter.
- If you don't have a large skillet, you can cook the eggplant slices in batches.
Storage Instructions:
- Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the casserole, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the casserole on a large platter with fresh herbs or chopped nuts sprinkled on top.
Garnishes:
- Fresh parsley or cilantro
- Chopped walnuts or almonds
Pairings:
- Serve the casserole with a side salad or crusty bread for a complete meal.
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the casserole is too watery, you can let it cook for a few extra minutes in the oven to evaporate any excess liquid.
Food Safety Advice:
- Make sure to cook the eggs until they are fully set to avoid any risk of foodborne illness.
Food History:
- Ayibe is a traditional Ethiopian cheese made from curdled milk.
Flavor Profiles:
- This casserole has a savory and slightly spicy flavor from the tomato sauce and spices, with a creamy and tangy note from the ayibe.
Serving Suggestions:
- Serve the casserole hot or at room temperature as a main dish for lunch or dinner.
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Region: Ethiopian