Ingredients with Measurements:
- 1 large eggplant, cut into 1-inch cubes
- 2 large tomatoes, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the eggplant and sauté for 5-7 minutes until lightly browned.
4. Add the tomatoes, cumin, smoked paprika, salt, and black pepper. Stir to combine.
5. Reduce the heat to medium-low and cover the skillet. Cook for 10-15 minutes until the eggplant is tender and the tomatoes have broken down.
6. Remove from heat and stir in the chopped parsley and crumbled feta cheese.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 10g
- Carbohydrates: 14g
- Protein: 5g
- Fiber: 5g
- Sugar: 7g
Substitutions for ingredients:
- You can substitute the feta cheese with goat cheese or queso fresco.
- You can use smoked or regular paprika depending on your preference.
Variations:
- You can add diced bell peppers or zucchini for extra vegetables.
- You can add cooked chickpeas or lentils for extra protein.
Tips and tricks:
- Make sure to cut the eggplant into evenly sized pieces for even cooking.
- Don't overcrowd the skillet or wok, as this will prevent the eggplant from browning properly.
- You can sprinkle some extra feta cheese and parsley on top for garnish.
Storage instructions:
- Store any 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 large bowl or platter for family-style dining.
- Garnish with extra parsley and feta cheese.
Garnishes:
- Chopped fresh parsley
- Crumbled feta cheese
Pairings:
- Serve with crusty bread or pita for dipping.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the eggplant is not browning, increase the heat slightly and make sure the skillet or wok is not overcrowded.
- If the dish is too salty, reduce the amount of salt in the recipe or add more tomatoes to balance the flavors.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Chalap is a traditional Greek dish made with eggplant and tomato.
Flavor profiles:
- Smoky, savory, and slightly tangy from the feta cheese.
Serving suggestions:
- Serve as a main dish or as a side dish with other Mediterranean-inspired dishes.
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Region: Indian