Ingredients with Measurements:
- 2 medium-sized eggplants, peeled and cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 4 large eggs
- 2 tablespoons chopped parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Oven-safe skillet or baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the cubed eggplant to the pot and stir to combine. Cook for 8-10 minutes, stirring occasionally, until the eggplant is tender and lightly browned.
4. Add the tomato paste, paprika, cumin, salt, and black pepper to the pot and stir to combine. Cook for 1-2 minutes, until the spices are fragrant.
5. Pour in the vegetable broth, diced tomatoes, and chickpeas. Bring the stew to a simmer and let cook for 10-15 minutes, until the flavors have melded together.
6. Transfer the stew to an oven-safe skillet or baking dish. Sprinkle the crumbled feta cheese over the top of the stew.
7. Crack the eggs over the top of the feta cheese, spacing them evenly apart.
8. Bake the stew in the preheated oven for 15-20 minutes, until the egg whites are set but the yolks are still runny.
9. Remove the skillet or baking dish from the oven and sprinkle chopped parsley over the top of the stew.
10. Serve the Djathë and Eggplant Stew hot, with crusty bread or pita bread on the side.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 5g
Cholesterol: 195mg
Sodium: 1100mg
Carbohydrates: 34g
Fiber: 11g
Sugar: 12g
Protein: 20g
Substitutions for ingredients:
- You can use any type of broth in place of the vegetable broth.
- If you don't have feta cheese, you can use crumbled goat cheese or grated Parmesan cheese instead.
- You can use any type of canned beans in place of the chickpeas.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use ground lamb or beef in place of the chickpeas for a meatier stew.
- Add chopped kale or spinach to the stew for extra greens.
Tips and tricks:
- Be sure to peel the eggplant before cubing it, as the skin can be tough and bitter.
- If you don't have an oven-safe skillet or baking dish, you can transfer the stew to a baking dish before adding the eggs.
- To make the eggs cook more evenly, you can cover the skillet or baking dish with foil for the first 10 minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stew, transfer it to a pot and heat over medium-low heat until warmed through.
Presentation ideas:
Serve the Djathë and Eggplant Stew in individual bowls, with a sprinkle of chopped parsley over the top.
Garnishes:
Garnish the stew with a dollop of Greek yogurt or sour cream, if desired.
Pairings:
This stew pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the stew with crusty bread or pita bread on the side.
Troubleshooting advice:
- If the egg whites are not setting after 15-20 minutes of baking, you can cover the skillet or baking dish with foil and continue baking until the whites are set.
- If the stew is too thick, you can add more vegetable broth or water to thin it out.
Food safety advice:
- Be sure to cook the eggs until the whites are set and the yolks are still runny, to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Djathë and Eggplant Stew is a traditional Albanian dish that combines eggplant, tomatoes, and spices with crumbled feta cheese and baked eggs.
Flavor profiles:
This stew is savory and slightly spicy, with a creamy and tangy note from the feta cheese.
Serving suggestions:
Serve the Djathë and Eggplant Stew hot, with crusty bread or pita bread on the side.
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Region: Albanian