Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1/2 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups chopped kurrat (leek or green onion can be substituted)
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 1/2 cup breadcrumbs
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Large baking dish
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant slices on a baking sheet and brush both sides with olive oil. Bake for 20 minutes or until tender.
3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.
4. Add the chopped kurrat, parsley, mint, cinnamon, allspice, cumin, salt, and black pepper. Cook for 5 minutes or until the kurrat is tender.
5. In a mixing bowl, beat the eggs and add the breadcrumbs and feta cheese. Mix well.
6. In a large baking dish, layer half of the eggplant slices. Spread the kurrat mixture over the eggplant. Layer the remaining eggplant slices on top.
7. Pour the egg mixture over the top of the casserole.
8. Bake for 30-35 minutes or until the egg mixture is set and the top is golden brown.
9. Let the casserole cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 285
Fat: 20g
Carbohydrates: 19g
Protein: 9g
Fiber: 6g
Sugar: 7g
Sodium: 480mg
Substitutions for ingredients:
- Leek or green onion can be substituted for kurrat.
- Goat cheese or ricotta cheese can be substituted for feta cheese.
Variations:
- Add cooked ground lamb or beef to the kurrat mixture for a meaty version.
- Top the casserole with sliced tomatoes before baking.
- Use zucchini or yellow squash instead of eggplant.
Tips and tricks:
- Salt the eggplant slices before baking to remove excess moisture.
- Use fresh herbs for the best flavor.
- Let the casserole cool for 10 minutes before serving to allow the egg mixture to set.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the casserole on a large platter and garnish with fresh herbs.
Garnishes:
Fresh parsley, mint, or cilantro.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the egg mixture is not setting, bake for an additional 5-10 minutes.
- If the casserole is too dry, add a few tablespoons of water or broth before baking.
Food safety advice:
- Make sure to cook the egg casserole 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:
Kurrat is a Middle Eastern vegetable that is similar to leeks or green onions. It is commonly used in traditional dishes like this casserole.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve the casserole as a main dish for lunch or dinner.
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Region: Middle Eastern