Ingredients with Measurements:
- 2 medium-sized eggplants, cut into small cubes
- 2 cups of water
- 2 cups of shredded sharp cheddar cheese
- 1 cup of diced onions
- 1 tablespoon of minced garlic
- 2-3 green chilies, sliced
- 1 teaspoon of salt
- 1 teaspoon of vegetable oil
- 4 eggs
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a large pot, bring 2 cups of water to a boil. Add the eggplant cubes and cook for 5-7 minutes, or until they are tender. Drain the water and set the eggplant aside.
2. In the same pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté for 2-3 minutes, or until they are soft and fragrant.
3. Add the cooked eggplant, green chilies, and salt to the pot. Stir well and cook for another 5 minutes.
4. Add the shredded cheese to the pot and stir until it is melted and well combined with the eggplant mixture.
5. In a separate mixing bowl, beat the eggs until they are well combined. Pour the eggs over the eggplant mixture and stir well.
6. Cover the pot and cook for 5-7 minutes, or until the eggs are cooked through.
7. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 12g
Protein: 18g
Sodium: 840mg
Substitutions for ingredients:
- Sharp cheddar cheese can be substituted with any other type of cheese.
- Green chilies can be substituted with jalapeños or serrano peppers.
- Vegetable oil can be substituted with any other type of cooking oil.
Variations:
- Add diced tomatoes or bell peppers to the eggplant mixture for extra flavor and texture.
- Use tofu instead of eggs for a vegetarian version of the dish.
- Add cooked chicken or beef to the eggplant mixture for a meaty version of the dish.
Tips and tricks:
- Be sure to cook the eggplant until it is tender before adding it to the cheese mixture.
- Use a non-stick skillet to prevent the eggs from sticking to the bottom of the pot.
- Adjust the amount of green chilies based on your spice preference.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stovetop until it is heated through.
Presentation ideas:
Serve the dish in a large bowl or on a platter, garnished with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Steamed rice
- Naan bread
- Side salad
Troubleshooting advice:
- If the eggs are not cooked through, cover the pot and cook for an additional 2-3 minutes.
- If the cheese is not melting properly, turn up the heat slightly and stir until it is fully melted.
Food safety advice:
- Be sure to cook the eggs until they are fully cooked to prevent any risk of foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
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 or other side dishes.
Flavor profiles:
The dish has a spicy and cheesy flavor, with a slight bitterness from the eggplant.
Serving suggestions:
Serve the dish hot with steamed rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bhutanese