Vegetarian > Indonesian

Balep Korkun with Eggplant and Peppers Recipe

Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large eggplant, diced
- 2 bell peppers, diced
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of fresh cilantro, chopped
- 1/2 cup of water
- 2 cups of cooked Balep Korkun

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 eggplant and bell peppers and cook for 5 minutes, stirring occasionally.
3. Add the garlic and cook for 1 minute, stirring constantly.
4. Add the tomato paste, cumin, coriander, paprika, turmeric, cinnamon, cardamom, black pepper, and salt. Stir to combine.
5. Add the parsley and cilantro and stir to combine.
6. Add the water and stir to combine.
7. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
8. Add the cooked Balep Korkun and stir to combine.
9. Simmer for 5 minutes, stirring occasionally.
10. Serve hot.

Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 4

Nutritional Information:
Calories: 220
Fat: 8g
Carbohydrates: 29g
Protein: 8g

Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Parsley can be substituted with fresh dill.
- Cilantro can be substituted with fresh mint.

Variations:
- For a vegan version, use vegetable broth instead of water.
- For a spicier version, add 1/2 teaspoon of red pepper flakes.
- For a milder version, omit the red pepper flakes.

Tips and Tricks:
- Make sure to stir the mixture often to prevent it from sticking to the bottom of the skillet.
- If the mixture is too dry, add a little more water.

Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in a skillet over medium heat until heated through.

Presentation Ideas:
Serve the Balep Korkun with Eggplant and Peppers in a large bowl with a side of steamed rice.

Garnishes:
Garnish with fresh parsley and cilantro.

Pairings:
This dish pairs well with a crisp white wine or a light beer.

Suggested Side Dishes:
Serve with steamed rice, roasted vegetables, or a green salad.

Troubleshooting Advice:
If the mixture is too dry, add a little more water.

Food Safety Advice:
Make sure to store leftovers in an airtight container in the refrigerator for up to 3 days.

Food History:
Balep Korkun is a traditional dish from the Xinjiang region of China. It is made with flatbread and is often served with vegetables.

Flavor Profiles:
This dish has a savory and slightly spicy flavor.

Serving Suggestions:
Serve with steamed rice, roasted vegetables, or a green salad.

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Region: Tibetan

Taste: Spicy, Savory, Tangy, Earthy, Herbal