Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup water
- 4 eggs
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the eggplant slices and cook until they are browned on both sides, about 5 minutes per side. Remove the eggplant from the skillet and set aside.
3. Add the chopped onion to the skillet and cook until it is translucent, about 5 minutes.
4. Add the minced garlic, chopped tomatoes, chopped green and red bell peppers, and chopped jalapeño pepper to the skillet. Cook for 5 minutes, stirring occasionally.
5. Add the cumin, paprika, and salt to the skillet and stir to combine.
6. Add the water to the skillet and stir to combine.
7. Add the eggplant slices back to the skillet and stir to combine.
8. Crack the eggs on top of the eggplant mixture.
9. Cover the skillet with a lid and cook until the eggs are set, about 5-7 minutes.
10. Garnish with fresh parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 18g
Protein: 7g
Sodium: 600mg
Sugar: 10g
Fiber: 7g
Substitutions for ingredients:
- You can substitute any type of pepper for the jalapeño pepper.
- You can substitute any type of onion for the chopped onion.
- You can substitute any type of tomato for the chopped tomatoes.
Variations:
- You can add chickpeas or lentils to the skillet for added protein.
- You can add feta cheese or goat cheese on top of the eggplant mixture before adding the eggs.
Tips and tricks:
- Make sure to brown the eggplant slices on both sides before removing them from the skillet.
- Use a lid to cover the skillet when cooking the eggs to ensure they are cooked through.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Eggplant Saltah in a large serving dish and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with pita bread or naan bread.
- Serve with a side salad.
Suggested side dishes:
Side salad
Troubleshooting advice:
- If the eggplant slices are sticking to the skillet, add more olive oil to the skillet before cooking them.
- If the eggs are not cooking through, cover the skillet with a lid and cook for a few more minutes.
Food safety advice:
Make sure to cook the eggs until they are set to ensure they are safe to eat.
Food history:
Eggplant Saltah is a traditional Middle Eastern dish that is popular in Yemen and other countries in the region.
Flavor profiles:
The Eggplant Saltah has a savory and slightly spicy flavor profile.
Serving suggestions:
Serve the Eggplant Saltah as a main dish for dinner or as a brunch dish.
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Region: Yemeni