Ingredients with Measurements:
- 1 large eggplant, diced into small cubes
- 2 large tomatoes, diced into small cubes
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of coriander
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of fresh parsley, chopped
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the diced eggplant to the skillet and cook for 5-7 minutes until it starts to soften.
4. Add the diced tomatoes, salt, black pepper, paprika, cumin, coriander, cinnamon, and red pepper flakes to the skillet and stir to combine.
5. Reduce the heat to low and cover the skillet. Let the mixture simmer for 15-20 minutes until the eggplant is fully cooked and the tomatoes have broken down.
6. Remove the skillet from the heat and stir in the chopped parsley.
7. Serve hot or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 2g
- Fiber: 5g
Substitutions for ingredients:
- You can use any type of onion instead of a regular onion.
- You can use canned tomatoes instead of fresh tomatoes.
- You can use any type of oil instead of olive oil.
- You can use any type of herb instead of parsley.
Variations:
- You can add other vegetables such as zucchini, bell peppers, or mushrooms.
- You can add cooked chickpeas or lentils for extra protein.
- You can add crumbled feta cheese or grated Parmesan cheese on top before serving.
Tips and tricks:
- Make sure to dice the eggplant and tomatoes into small cubes so they cook evenly.
- You can sprinkle some salt on the diced eggplant and let it sit for 10 minutes before cooking to remove any bitterness.
- You can adjust the spices to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mish-mash in a skillet over low heat until heated through.
Presentation ideas:
- Serve the mish-mash in a bowl or on a plate.
- Garnish with extra chopped parsley or crumbled cheese.
Garnishes:
- Chopped parsley
- Crumbled feta cheese
- Grated Parmesan cheese
Pairings:
- Serve with crusty bread or pita bread.
- Serve with a side salad.
Suggested side dishes:
- Greek salad
- Tabouli salad
- Hummus and pita bread
Troubleshooting advice:
- If the eggplant is still bitter after cooking, you can add a pinch of sugar to the skillet to balance out the flavors.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Mish-mash is a traditional Mediterranean dish that is made with a variety of vegetables and spices.
Flavor profiles:
- The mish-mash has a savory and slightly sweet flavor from the combination of spices and vegetables.
Serving suggestions:
- Serve the mish-mash as a main dish or as a side dish.
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