Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 cup jameed (dried yogurt)
- 2 cups water
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large casserole dish
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the jameed and water until the jameed is dissolved. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the eggplant slices to the skillet and season with cumin, paprika, salt, and pepper. Cook for 5-7 minutes until the eggplant is tender and lightly browned.
5. In a blender or food processor, blend the jameed mixture until smooth.
6. In a separate bowl, beat the eggs and mix in the breadcrumbs.
7. In a large casserole dish, layer the cooked eggplant slices and pour the jameed mixture over them.
8. Pour the egg and breadcrumb mixture over the jameed layer.
9. Bake the casserole for 30-35 minutes until the top is golden brown and the filling is set.
10. Garnish with fresh parsley, if desired, and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 17g
- Carbohydrates: 30g
- Protein: 12g
- Fiber: 8g
Substitutions for ingredients:
- If jameed is not available, you can substitute with Greek yogurt or labneh.
- You can use any type of breadcrumbs, including gluten-free breadcrumbs.
Variations:
- Add sliced tomatoes or bell peppers to the eggplant layer for extra flavor and nutrition.
- Use ground beef or lamb instead of eggplant for a meatier casserole.
- Add chopped nuts, such as almonds or pine nuts, to the breadcrumb mixture for extra crunch.
Tips and tricks:
- To reduce the bitterness of the eggplant, sprinkle salt over the slices and let them sit for 30 minutes before cooking.
- Make sure the jameed mixture is smooth before pouring it over the eggplant layer.
- Use a spatula to spread the egg and breadcrumb mixture evenly over the jameed layer.
Storage instructions:
- Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the casserole, preheat the oven to 350°F (175°C) and bake for 10-15 minutes until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Top the casserole with a dollop of Greek yogurt or labneh for extra creaminess.
Garnishes:
- Fresh parsley, chopped
- Chopped nuts, such as almonds or pine nuts
- Sliced tomatoes or bell peppers
Pairings:
- Serve the casserole with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted carrots with honey and thyme
- Grilled zucchini with garlic and lemon
Troubleshooting advice:
- If the casserole is too dry, add more jameed or water to the mixture before pouring it over the eggplant layer.
- If the casserole is too wet, reduce the amount of jameed or water in the mixture.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
- Store any leftover casserole in the refrigerator and consume within 3 days.
Food history:
- Jameed is a traditional ingredient in Middle Eastern cuisine, particularly in Jordan and Palestine. It is made by drying yogurt until it becomes a hard, crumbly texture.
Flavor profiles:
- Creamy, tangy, and slightly salty from the jameed.
- Earthy and slightly bitter from the eggplant.
- Spicy and aromatic from the cumin and paprika.
Serving suggestions:
- Serve the casserole as a main dish for lunch or dinner.
- This dish is also great for potlucks or family gatherings.
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Region: Middle Eastern