Ingredients with Measurements:
- 2 medium-sized eggplants, sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 can of chickpeas, drained and rinsed
- 2 cups of vegetable broth
- 1/2 cup of tomato sauce
- 1/2 cup of crumbled feta cheese
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the sliced eggplants on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 20-25 minutes, until tender and lightly browned.
3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the ground cumin and paprika and stir to combine.
5. Add the chickpeas, vegetable broth, and tomato sauce. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
6. Add the roasted eggplant to the pot and stir gently to combine.
7. Serve the eggplant tharid in bowls, topped with crumbled feta cheese.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 240
Total fat: 10g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 700mg
Total carbohydrates: 28g
Dietary fiber: 9g
Total sugars: 8g
Protein: 12g
Substitutions for ingredients:
- You can use any type of cheese instead of feta cheese.
- If you don't have vegetable broth, you can use chicken broth or water instead.
- You can use any type of canned beans instead of chickpeas.
Variations:
- You can add other vegetables such as zucchini, bell peppers, or carrots.
- You can add cooked chicken or ground beef for a meatier version.
- You can add fresh herbs such as parsley or cilantro for extra flavor.
Tips and tricks:
- Make sure to slice the eggplants evenly so they cook evenly.
- You can sprinkle some extra paprika on top of the eggplants before roasting for extra flavor.
- You can serve the eggplant tharid with some crusty bread or pita bread.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the eggplant tharid in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the eggplant tharid in individual bowls with a sprinkle of feta cheese on top.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Crumbled feta cheese
- Fresh herbs such as parsley or cilantro
Pairings:
- Crusty bread or pita bread
- Green salad
Suggested side dishes:
- Hummus and pita chips
- Tabbouleh salad
Troubleshooting advice:
- If the eggplant is too bitter, sprinkle some salt on the slices and let them sit for 10 minutes before roasting.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables and meat.
Food history:
- Tharid is a traditional Arabian dish that dates back to the time of Prophet Muhammad. It is a stew made with meat or vegetables and bread.
Flavor profiles:
- The eggplant tharid has a rich and savory flavor with a hint of sweetness from the roasted eggplant. The feta cheese adds a tangy and salty flavor.
Serving suggestions:
- Serve the eggplant tharid as a main dish for lunch or dinner.
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