Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tomatoes, chopped
- 2 tbsp vegetable oil
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1/4 cup chopped cilantro
- 4 eggs
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the eggplant and bell peppers and sauté for 5-7 minutes until the vegetables are tender.
4. Add the tomatoes, cumin powder, coriander powder, paprika, salt, and black pepper. Stir well to combine.
5. Pour in the chicken broth and bring the mixture to a simmer.
6. Cover the skillet or wok and let the mixture cook for 10-15 minutes until the vegetables are fully cooked and the sauce has thickened.
7. Crack the eggs on top of the vegetable mixture, cover the skillet or wok, and let the eggs cook for 3-5 minutes until the whites are set and the yolks are still runny.
8. Sprinkle chopped cilantro on top of the eggs and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 22g
Protein: 9g
Sodium: 620mg
Sugar: 10g
Fiber: 8g
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chicken broth can be substituted with vegetable broth or water.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced mushrooms or zucchini to the vegetable mixture.
- Use tofu instead of eggs for a vegan version.
- Add a tablespoon of soy sauce or fish sauce for extra umami flavor.
Tips and tricks:
- Make sure to slice the eggplant into evenly sized rounds for even cooking.
- Don't overcook the vegetables, as they will become mushy.
- Use fresh herbs for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet or microwave until heated through.
Presentation ideas:
Serve the Eggplant Dapanji in a large serving dish with the eggs on top and garnished with cilantro.
Garnishes:
Chopped cilantro, sliced green onions, or a sprinkle of red pepper flakes.
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
Cucumber salad or roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the vegetables are not fully cooked, add a splash of water and let them cook for a few more minutes.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are still runny to avoid any risk of foodborne illness.
Food history:
Dapanji is a spicy chicken dish that originated in Xinjiang, China. This recipe is a vegetarian twist on the classic dish.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the Eggplant Dapanji as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese