Ingredients with Measurements:
- 2 large eggplants, peeled and cubed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegetable broth
- 1 cup of kashk (dried yogurt)
- 2 eggs, beaten
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the cubed eggplant to the pot and stir well. Cook for 10 minutes, stirring occasionally.
3. Add the turmeric, cumin, paprika, salt, and black pepper to the pot and stir well. Cook for another 5 minutes.
4. Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the eggplant is tender.
5. Using an immersion blender or regular blender, puree the stew until smooth.
6. Return the pot to the stove over low heat. Add the kashk and beaten eggs, and stir well. Cook for 5 minutes, stirring constantly, until the stew thickens.
7. Remove the pot from the heat and stir in the chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 23g
Protein: 10g
Sodium: 800mg
Sugar: 10g
Fiber: 8g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- If you can't find kashk, you can substitute it with sour cream or Greek yogurt.
Variations:
- You can add cooked chickpeas or lentils to the stew for extra protein and fiber.
- You can add chopped tomatoes or tomato paste for a tangy flavor.
- You can add chopped bell peppers or zucchini for extra vegetables.
Tips and tricks:
- Make sure to peel the eggplants before cubing them.
- You can salt the eggplant cubes and let them sit for 30 minutes before cooking to remove any bitterness.
- Be careful when adding the kashk and eggs to the stew, as they can curdle if the heat is too high.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls and garnish with a dollop of kashk or sour cream, chopped fresh parsley, and a sprinkle of paprika.
Garnishes:
- Kashk or sour cream
- Chopped fresh parsley
- Paprika
Pairings:
- Serve the stew with crusty bread or pita for dipping.
- Pair with a side salad of mixed greens and tomatoes.
Suggested side dishes:
- Crusty bread or pita
- Mixed green salad with tomatoes
Troubleshooting advice:
- If the stew is too thick, you can add more vegetable broth or water to thin it out.
- If the kashk and eggs curdle, you can try blending the stew again with an immersion blender or regular blender to smooth it out.
Food safety advice:
- Make sure to cook the stew until the eggplant is tender and the kashk and eggs are cooked through.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kashk and eggplant stew is a traditional Persian dish that has been enjoyed for centuries.
Flavor profiles:
This stew is creamy, savory, and slightly tangy from the kashk.
Serving suggestions:
Serve this stew as a main dish with crusty bread or pita for dipping.
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Region: Iranian