Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup tomato paste
- 1/2 cup water
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Spatula
Step-by-step instructions:
1. Preheat the skillet or wok over medium-high heat. Add the olive oil and heat until shimmering.
2. Add the sliced eggplant to the skillet and cook for 5-7 minutes, or until lightly browned on both sides. Remove the eggplant from the skillet and set aside.
3. In the same skillet, add the chopped onion and sauté for 2-3 minutes, or until softened. Add the minced garlic and cook for an additional minute.
4. Add the ground cumin, ground coriander, paprika, and cayenne pepper to the skillet. Stir to combine and cook for 1-2 minutes, or until fragrant.
5. Add the tomato paste and water to the skillet. Stir to combine and bring to a simmer.
6. Add the cooked eggplant back to the skillet and stir to coat with the tomato sauce. Season with salt and pepper, to taste.
7. Reduce the heat to low and simmer for 10-15 minutes, or until the eggplant is tender and the sauce has thickened.
8. Serve the Jalamah-style eggplant hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the eggplant and onion, low heat for simmering the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 160
Fat: 10g
Carbohydrates: 17g
Protein: 3g
Fiber: 7g
Sugar: 9g
Sodium: 270mg
Substitutions for ingredients:
- You can use any type of oil instead of olive oil.
- You can use any type of onion instead of chopped onion.
- You can use garlic powder instead of minced garlic.
- You can adjust the amount of spices according to your taste.
Variations:
- You can add diced bell peppers or zucchini to the skillet along with the onion.
- You can use canned diced tomatoes instead of tomato paste and water.
- You can add a pinch of cinnamon or allspice to the spice mixture for a different flavor.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- Don't overcrowd the skillet when cooking the eggplant, or it will steam instead of brown.
- If the sauce is too thick, you can add more water to thin it out.
- You can make this recipe ahead of time and reheat it before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Jalamah-style eggplant in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Jalamah-style eggplant on a platter with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
This dish pairs well with rice or pita bread.
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Roasted vegetables
Troubleshooting advice:
- If the eggplant is too bitter, you can salt it before cooking to draw out the bitterness. Rinse the eggplant and pat it dry before cooking.
- If the eggplant is too mushy, you may have overcooked it. Cook it for less time next time.
Food safety advice:
Make sure to cook the eggplant to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Jalamah-style eggplant is a traditional Middle Eastern dish that is typically served as a side dish or appetizer.
Flavor profiles:
This dish has a savory, slightly spicy flavor with a hint of sweetness from the tomato paste.
Serving suggestions:
Serve the Jalamah-style eggplant hot as a side dish or appetizer.
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Region: Jordanian