Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of chili powder
- 2 cups of kuwacha, cooked
- 2 large eggplants, diced
- 1/2 cup of vegetable broth
- 1/2 cup of tomato sauce
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Large baking dish
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, smoked paprika, oregano, coriander, and chili powder and cook for 1 minute.
5. Add the kuwacha and eggplant and cook for 5 minutes.
6. Add the vegetable broth and tomato sauce and cook for 10 minutes.
7. Transfer the mixture to a large baking dish.
8. Sprinkle the feta cheese over the top.
9. Bake for 25 minutes.
10. Sprinkle with fresh parsley and season with salt and pepper to taste.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 350 degrees F
Serving Size: 6
Nutritional Information:
Calories: 150
Fat: 7g
Carbohydrates: 17g
Protein: 7g
Substitutions for Ingredients
- Olive oil can be substituted with coconut oil.
- Kuwacha can be substituted with quinoa.
- Feta cheese can be substituted with goat cheese.
Variations:
- Add 1 cup of cooked chickpeas for added protein.
- Add 1/2 cup of diced bell peppers for added color and flavor.
- Add 1/2 cup of diced zucchini for added texture.
Tips and Tricks:
- Be sure to cook the kuwacha and eggplant until softened before adding the tomato sauce and vegetable broth.
- If the casserole is too dry, add a few tablespoons of vegetable broth.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F for 10 minutes.
Presentation Ideas:
Serve the casserole with a dollop of Greek yogurt and a sprinkle of fresh parsley.
Garnishes:
- Greek yogurt
- Fresh parsley
Pairings:
- Grilled chicken
- Roasted vegetables
Suggested Side Dishes:
- Roasted potatoes
- Green salad
Troubleshooting Advice:
- If the casserole is too dry, add a few tablespoons of vegetable broth.
- If the casserole is too spicy, add a few tablespoons of Greek yogurt.
Food Safety Advice:
Be sure to store the casserole in an airtight container in the refrigerator for up to 5 days.
Food History:
Kuwacha is a traditional dish from the Andean region of South America. It is made from corn, quinoa, and other grains and is often served with vegetables, meats, and sauces. Eggplant is a popular vegetable in many cultures, and is often used in casseroles and stews.
Flavor Profiles:
This casserole has a savory flavor with a hint of smokiness from the smoked paprika. The feta cheese adds a salty and creamy flavor.
Serving Suggestions:
Serve the casserole with a dollop of Greek yogurt and a sprinkle of fresh parsley.
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