Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1 large onion, chopped
- 2-3 green chilies, sliced
- 1 cup of shredded cheese (cheddar or any other melting cheese)
- 1 tablespoon of vegetable oil
- Salt to taste
- Water as needed
- Coriander leaves for garnish
Special equipment needed:
- Non-stick pan or wok
- Wooden spoon
Step-by-step instructions:
1. Heat a non-stick pan or wok over medium heat and add vegetable oil.
2. Once the oil is hot, add chopped onions and sliced green chilies. Saute for 2-3 minutes until the onions turn translucent.
3. Add sliced eggplants and salt to taste. Mix well and cook for 5-7 minutes until the eggplants are slightly tender.
4. Add water as needed to prevent the eggplants from sticking to the pan. Cover the pan and let it cook for another 5-7 minutes until the eggplants are fully cooked.
5. Add shredded cheese to the pan and mix well until the cheese is melted and fully incorporated with the eggplants.
6. Garnish with coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 12g
Carbohydrates: 10g
Protein: 8g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or any other summer squash.
- Shredded cheese can be substituted with crumbled feta cheese or paneer.
Variations:
- Add diced tomatoes or tomato puree to the recipe for a tangy flavor.
- Add sliced mushrooms or bell peppers for extra texture and flavor.
Tips and tricks:
- Make sure to slice the eggplants evenly to ensure even cooking.
- Use a non-stick pan or wok to prevent the eggplants from sticking to the pan.
- Adjust the amount of green chilies according to your spice preference.
Storage instructions:
Store the leftover eggplant and cheese ema datshi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant and cheese ema datshi in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve the eggplant and cheese ema datshi in a shallow bowl or plate. Garnish with coriander leaves for a pop of color.
Garnishes:
Coriander leaves
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a refreshing cucumber raita or a side salad.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber raita
- Side salad
Troubleshooting advice:
- If the eggplants are not fully cooked, add more water and cover the pan to let it cook for a few more minutes.
- If the cheese is not melting properly, add a splash of milk to the pan and mix well.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing and cooking.
- Store the leftover eggplant and cheese ema datshi in the refrigerator and consume within 3 days.
Food history:
Ema datshi is a traditional Bhutanese dish made with chili peppers and cheese. It is a staple dish in Bhutanese cuisine and is often served with rice.
Flavor profiles:
The eggplant and cheese ema datshi has a spicy and cheesy flavor with a slightly sweet and nutty taste from the eggplants.
Serving suggestions:
Serve the eggplant and cheese ema datshi as a main dish for lunch or dinner. It can also be served as a side dish for a larger meal.
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Region: Bhutanese