Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Large oven-safe casserole dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the diced tomatoes, chickpeas, ground cumin, paprika, cinnamon, salt, and pepper to the skillet. Stir well to combine and let simmer for 10 minutes.
5. While the beef mixture is simmering, arrange the sliced eggplant rounds in a single layer on the bottom of the casserole dish.
6. Pour the beef mixture over the eggplant slices, spreading it out evenly.
7. Arrange another layer of eggplant slices on top of the beef mixture.
8. Sprinkle the chopped parsley, mint, and cilantro over the top of the eggplant.
9. Crumble the feta cheese over the herbs.
10. Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the eggplant is tender and the cheese is golden brown.
12. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 22g
Protein: 24g
Fiber: 8g
Sugar: 8g
Sodium: 590mg
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- If you don't have fresh herbs, you can use dried herbs instead.
- Goat cheese or ricotta cheese can be used instead of feta cheese.
Variations:
- Add sliced bell peppers or zucchini to the casserole for extra vegetables.
- Use different spices, such as coriander or turmeric, to change up the flavor.
- Top the casserole with sliced tomatoes before baking.
Tips and tricks:
- Salt the eggplant slices and let them sit for 30 minutes before cooking to remove excess moisture and bitterness.
- Use a mandoline slicer to get even slices of eggplant.
- Make sure the beef mixture is well-seasoned before pouring it over the eggplant.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the casserole in individual bowls or on plates, garnished with extra herbs.
Garnishes:
Fresh herbs, crumbled feta cheese, chopped nuts
Pairings:
- Serve with a side salad dressed with lemon vinaigrette.
- Pair with a glass of red wine, such as a Syrah or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Garlic bread or pita bread.
Troubleshooting advice:
- If the casserole is too dry, add a splash of chicken or vegetable broth to the beef mixture before pouring it over the eggplant.
- If the eggplant is too mushy, try salting it for less time before cooking.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kabkabou is a Tunisian spice blend that typically includes cumin, coriander, and cinnamon. It is often used in stews and casseroles, such as this eggplant and beef dish.
Flavor profiles:
Savory, slightly sweet, earthy, herby
Serving suggestions:
Serve with a dollop of Greek yogurt or tzatziki sauce on top.
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Region: Moroccan