Ingredients with Measurements:
- 2 large eggplants, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh basil
- 1/2 cup pitted and chopped green olives
- 2 tablespoons capers
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons freshly squeezed lemon juice
Special Equipment Needed:
- Large skillet
- Cutting board
- Knife
- Measuring spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant cubes and season with salt and pepper.
3. Cook, stirring occasionally, for about 10 minutes, or until the eggplant is tender and beginning to brown.
4. Add the parsley, oregano, basil, olives, capers, and garlic and cook for an additional 5 minutes.
5. Add the balsamic vinegar and lemon juice and cook for an additional 2 minutes.
6. Serve the chifle with eggplant and olives warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 17 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 130
Fat: 7 g
Carbohydrates: 14 g
Protein: 3 g
Substitutions for Ingredients
- Olive oil can be substituted with avocado oil.
- Parsley can be substituted with cilantro.
- Oregano can be substituted with thyme.
- Basil can be substituted with tarragon.
- Green olives can be substituted with black olives.
- Balsamic vinegar can be substituted with red wine vinegar.
Variations:
- Add 1/2 cup of crumbled feta cheese for a creamy and salty flavor.
- Add 1/2 cup of cooked chickpeas for a protein boost.
- Add 1/2 cup of diced tomatoes for a burst of flavor.
Tips and Tricks:
- Make sure to cut the eggplant into even cubes so that they cook evenly.
- To save time, you can use pre-minced garlic.
- For a spicier version, add 1/2 teaspoon of red pepper flakes.
Storage Instructions:
Store the chifle with eggplant and olives in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chifle with eggplant and olives in a skillet over medium heat for 5 minutes, or until heated through.
Presentation Ideas:
Serve the chifle with eggplant and olives in a shallow bowl, garnished with fresh herbs and a sprinkle of feta cheese.
Garnishes:
- Fresh herbs
- Feta cheese
Pairings:
- Grilled chicken
- Roasted potatoes
- Steamed vegetables
Suggested Side Dishes:
- Rice
- Quinoa
- Roasted vegetables
Troubleshooting Advice:
If the eggplant is not cooking evenly, lower the heat and cover the skillet with a lid.
Food Safety Advice:
Make sure to store the chifle with eggplant and olives in an airtight container in the refrigerator and consume within 3 days.
Food History:
Chifle is a traditional dish from Peru that is typically made with potatoes and served as a side dish.
Flavor Profiles:
This dish has a savory and slightly tangy flavor from the combination of the eggplant, olives, capers, garlic, balsamic vinegar, and lemon juice.
Serving Suggestions:
Serve the chifle with eggplant and olives as a side dish or as a light lunch or dinner.
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Region: Peruvian