Ingredients with Measurements:
- 1 large eggplant, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup tomato paste
- 4 cups vegetable broth
- 1 cup cooked brown rice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 tbsp lemon juice
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced eggplant and onion, and sauté for 5-7 minutes until softened.
3. Add the minced garlic, paprika, coriander, cumin, oregano, salt, and black pepper. Stir well and cook for 1-2 minutes until fragrant.
4. Add the tomato paste and vegetable broth. Stir well and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes until the eggplant is tender.
6. Stir in the cooked brown rice, chopped cilantro, chopped parsley, and lemon juice.
7. Cook for an additional 5 minutes until heated through.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 245
- Fat: 8g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of rice instead of brown rice.
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh or dried herbs instead of the specified ones.
Variations:
- You can add diced tomatoes or bell peppers for extra flavor.
- You can add cooked chickpeas or lentils for extra protein.
- You can use quinoa instead of rice for a gluten-free option.
Tips and tricks:
- Make sure to dice the eggplant and onion into small pieces for even cooking.
- You can roast the eggplant in the oven before adding it to the pot for a smoky flavor.
- Adjust the seasoning to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as cilantro or parsley.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the eggplant is not cooked through, simmer for an additional 5-10 minutes until tender.
Food safety advice:
- Make sure to cook the eggplant and rice to the recommended temperature to avoid foodborne illness.
Food history:
- Kharcho is a traditional Georgian soup made with beef, rice, and a sour plum sauce called tkemali. This eggplant version is a vegetarian twist on the classic dish.
Flavor profiles:
- Savory, smoky, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Georgian