Vegetarian > Casseroles

Bamiyeh and Eggplant Casserole Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 eggplant, sliced
- 1 can diced tomatoes (14 oz)
- 1 can tomato sauce (8 oz)
- 1 can chickpeas (15 oz), drained and rinsed
- 1 can bamiyeh (14 oz), drained and rinsed
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella 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, cook the ground beef over medium-high heat until browned. Drain any excess fat.

3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.

4. Add the sliced eggplant to the skillet and cook until softened.

5. Add the diced tomatoes, tomato sauce, chickpeas, bamiyeh, cumin, paprika, salt, and pepper to the skillet. Stir to combine.

6. Transfer the mixture to a 9x13 inch baking dish.

7. Sprinkle the shredded mozzarella cheese over the top of the casserole.

8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serving size:
6-8 servings

Nutritional information:
Calories: 365
Fat: 16g
Carbohydrates: 26g
Protein: 28g
Sodium: 720mg
Sugar: 9g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Bamiyeh can be substituted with okra.

- Add sliced bell peppers to the skillet for added flavor and nutrition.
- Use different types of cheese, such as cheddar or feta, for a different flavor profile.
- Top the casserole with breadcrumbs for added texture.

Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- Drain any excess fat from the ground beef before adding the onion and garlic.
- Use a non-stick skillet to prevent sticking and burning.

Storage instructions:
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the casserole in the microwave or oven until heated through.

Presentation ideas:
Serve the casserole in individual bowls or on plates. Garnish with fresh herbs, such as parsley or cilantro.

Fresh herbs, such as parsley or cilantro.

Serve the casserole with a side salad or crusty bread.

Suggested side dishes:
- Greek Salad
- Roasted Vegetables
- Garlic Bread

Troubleshooting advice:
- If the casserole is too dry, add more tomato sauce or diced tomatoes.
- If the cheese is not melted, broil the casserole for a few minutes until the cheese is bubbly.

Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.

Food history:
Bamiyeh and eggplant casserole is a traditional Middle Eastern dish that is popular in countries such as Lebanon and Syria.

Flavor profiles:
Savory, slightly sweet, and tangy.

Serving suggestions:
Serve the casserole hot with a side salad or crusty bread.

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Region: Iranian

Taste: Savory, Tangy, Herby, Spicy, Earthy