Ingredients with Measurements:
- 2 medium-sized eggplants, peeled and diced
- 6 cloves of garlic, minced
- 4 large eggs
- 1/4 cup of vegetable oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cumin
- 1/4 teaspoon of paprika
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of red chili powder
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large non-stick skillet, heat 1/4 cup of vegetable oil over medium heat.
2. Add diced eggplants and minced garlic to the skillet and sauté for 10-12 minutes, or until the eggplants are soft and tender.
3. In a mixing bowl, whisk 4 large eggs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of cumin, 1/4 teaspoon of paprika, 1/4 teaspoon of turmeric, and 1/4 teaspoon of red chili powder.
4. Pour the egg mixture over the eggplants and garlic in the skillet. Stir gently to combine.
5. Cook the khagina over medium heat for 8-10 minutes, or until the eggs are set and cooked through.
6. Sprinkle chopped fresh cilantro over the khagina and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 214
Fat per serving: 16g
Protein per serving: 7g
Carbohydrates per serving: 13g
Fiber per serving: 5g
Sugar per serving: 6g
Sodium per serving: 617mg
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or canola oil.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced tomatoes or bell peppers to the khagina for extra flavor and texture.
- Substitute eggplants with zucchini or yellow squash for a different twist.
- Add crumbled feta cheese or grated Parmesan cheese on top of the khagina before serving.
Tips and tricks:
- Make sure to dice the eggplants into small, even pieces for even cooking.
- Use a non-stick skillet to prevent the khagina from sticking to the bottom.
- Serve the khagina with warm pita bread or naan for a complete meal.
Storage instructions:
Store leftover khagina in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the khagina in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the khagina in a large serving dish and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve the khagina with warm pita bread or naan.
- Pair the khagina with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the khagina is too dry, add a splash of water or vegetable broth to the skillet and stir gently.
- If the khagina is too wet, cook it for a few more minutes until the excess liquid evaporates.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the khagina.
- Cook the khagina to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Khagina is a traditional Pakistani and Indian dish made with eggs and various spices. It is often served for breakfast or brunch.
Flavor profiles:
The khagina is savory and slightly spicy, with a hint of sweetness from the eggplants.
Serving suggestions:
Serve the khagina hot with warm pita bread or naan for a complete meal.
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Region: Pakistani