Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large eggplant, diced
- 2 large tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked charolia
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Baking sheet
- Large skillet
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Place diced eggplant on the baking sheet and drizzle with 1 tablespoon of olive oil.
4. Roast eggplant in the preheated oven for 25 minutes, stirring once halfway through.
5. Heat remaining 1 tablespoon of olive oil in a large skillet over medium heat.
6. Add garlic and cook for 1 minute, stirring frequently.
7. Add tomatoes, cumin, coriander, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
8. Add cooked charolia and roasted eggplant to the skillet and stir to combine.
9. Cook for an additional 5 minutes, stirring occasionally.
10. Remove from heat and stir in chopped parsley.
Time:
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 25g
Protein: 6g
Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Garlic: garlic powder
- Eggplant: zucchini or squash
- Tomatoes: canned diced tomatoes
- Cumin: chili powder
- Coriander: oregano
- Paprika: smoked paprika
Variations:
- Add other vegetables such as bell peppers or onions.
- Add cooked chicken or beef for a heartier dish.
- Substitute cooked quinoa or rice for the charolia.
Tips and Tricks:
- Make sure to dice the eggplant and tomatoes into small, uniform pieces for even cooking.
- For a smokier flavor, use smoked paprika instead of regular paprika.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve in a shallow bowl and garnish with fresh parsley and a sprinkle of paprika.
Garnishes:
Fresh parsley, paprika
Pairings:
Serve with crusty bread or a side salad.
Suggested Side Dishes:
Crusty bread, side salad
Troubleshooting Advice:
- If the eggplant is not cooked through after 25 minutes of roasting, continue to roast for an additional 5-10 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Charolia is a traditional Middle Eastern dish made with cooked grains and vegetables. It is often served as a side dish or as a main course.
Flavor Profiles:
This dish has a savory flavor with a hint of smokiness from the paprika.
Serving Suggestions:
Serve as a side dish or as a main course with crusty bread or a side salad.
Related Categories
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Region: Moroccan