Ingredients with Measurements:
- 1 large eggplant
- 2 medium-sized carrots
- 1 large onion
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of turmeric
- 1/4 cup of water
Special Equipment Needed:
- Baking sheet
- Large bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cup
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant, carrots, and onion into bite-sized pieces and mince the garlic.
3. In a large bowl, mix the olive oil, salt, black pepper, cumin, paprika, cinnamon, and turmeric.
4. Add the eggplant, carrots, onion, and garlic to the bowl and toss until the vegetables are coated with the spice mixture.
5. Spread the vegetables on a baking sheet and pour the water over them.
6. Roast the vegetables in the oven for 30-35 minutes, or until they are tender and golden brown.
7. Serve the bedura hot, garnished with fresh parsley or cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 2g
Fiber: 5g
Sodium: 610mg
Substitutions for ingredients:
- You can substitute sweet potatoes or butternut squash for the carrots.
- You can use any type of onion, such as red or yellow.
Variations:
- Add chickpeas or lentils for extra protein.
- Top the bedura with crumbled feta cheese or chopped nuts for added texture.
- Serve the bedura with a side of rice or pita bread.
Tips and Tricks:
- Make sure to cut the vegetables into similar-sized pieces to ensure even cooking.
- You can adjust the spices to your liking, adding more or less of each depending on your taste preferences.
- For a smokier flavor, you can grill the vegetables instead of roasting them in the oven.
Storage Instructions:
Store any leftover bedura in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the bedura, place it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the bedura in a large bowl, garnished with fresh herbs and a drizzle of olive oil.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve the bedura with a side of hummus or tzatziki for dipping.
- Pair the bedura with a glass of red wine, such as a Syrah or Cabernet Sauvignon.
Suggested Side Dishes:
- Rice
- Pita bread
- Couscous
Troubleshooting Advice:
- If the vegetables are not tender after 30-35 minutes, continue roasting them until they are cooked to your liking.
- If the bedura is too dry, add a splash of water or olive oil to moisten it.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before using them.
- Store any leftover bedura in the refrigerator and consume within 3 days.
Food History:
Bedura is a traditional Middle Eastern dish made with roasted eggplant and spices.
Flavor Profiles:
The bedura is savory and slightly sweet, with a hint of smokiness from the roasted vegetables.
Serving Suggestions:
Serve the bedura as a main dish or as a side dish to a larger meal.
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