Ingredients with Measurements:
- 2 cups of cornmeal
- 2 cups of water
- 1 teaspoon of salt
- 1 large eggplant
- 3 tablespoons of olive oil
- 1/4 cup of fresh basil leaves, chopped
Special equipment needed:
- Baking sheet
- Large mixing bowl
- Wooden spoon
- Skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the eggplant into 1/2 inch slices and place them on a baking sheet.
3. Brush the eggplant slices with olive oil and sprinkle with salt.
4. Roast the eggplant in the oven for 20-25 minutes, or until tender and lightly browned.
5. In a large mixing bowl, combine the cornmeal, water, and salt. Mix well with a wooden spoon until the mixture forms a dough.
6. Divide the dough into 8 equal portions and shape them into patties.
7. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
8. Cook the cornmeal patties in the skillet for 3-4 minutes on each side, or until golden brown.
9. Serve the cornmeal patties topped with the roasted eggplant slices and chopped basil.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Oven temperature: 400°F
Skillet temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 11g
Carbohydrates: 50g
Protein: 6g
Substitutions for ingredients:
- Instead of cornmeal, you can use polenta or semolina.
- Instead of eggplant, you can use zucchini or bell peppers.
- Instead of basil, you can use parsley or cilantro.
Variations:
- Add crumbled feta cheese on top of the roasted eggplant slices.
- Serve with a side of tomato sauce or salsa.
- Add chopped garlic to the skillet when cooking the cornmeal patties.
Tips and tricks:
- Make sure the eggplant slices are evenly coated with olive oil to prevent them from drying out in the oven.
- Use a non-stick skillet to prevent the cornmeal patties from sticking to the pan.
- Serve the combro with a side of salad or steamed vegetables for a complete meal.
Storage instructions:
Store the leftover combro in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the combro in the microwave or oven until heated through.
Presentation ideas:
Arrange the roasted eggplant slices on top of the cornmeal patties in a circular pattern. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, crumbled feta cheese, chopped parsley or cilantro.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Salad, steamed vegetables, roasted potatoes.
Troubleshooting advice:
If the cornmeal patties are too dry, add a little bit of water to the dough. If they are too wet, add more cornmeal.
Food safety advice:
Make sure the eggplant is fully cooked before serving to prevent foodborne illness.
Food history:
Combro is a traditional dish from Mozambique made with cornmeal and water.
Flavor profiles:
The combro has a crispy texture on the outside and a soft and fluffy texture on the inside. The roasted eggplant adds a smoky and savory flavor, while the basil adds a fresh and herbaceous note.
Serving suggestions:
Serve the combro as a main dish for lunch or dinner.
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