Ingredients with Measurements:
- 1 cup of cornmeal
- 3 cups of water
- 1 eggplant, diced
- 2 tomatoes, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive 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 chili powder
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring 3 cups of water to a boil. Add 1 teaspoon of salt.
2. Slowly pour 1 cup of cornmeal into the boiling water while stirring constantly with a wooden spoon.
3. Reduce heat to low and continue stirring for 10-15 minutes until the mixture thickens and pulls away from the sides of the pot.
4. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Cook until the onion is translucent, about 5 minutes.
5. Add 1 diced eggplant, 2 diced tomatoes, 1/2 teaspoon of black pepper, 1/4 teaspoon of cumin, 1/4 teaspoon of paprika, and 1/4 teaspoon of chili powder. Cook for 10-15 minutes until the vegetables are tender.
6. Add the vegetable mixture to the pot with the cornmeal. Stir well to combine.
7. Cook for an additional 5-10 minutes until the flavors are well combined.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 30g
Protein: 4g
Fiber: 5g
Sodium: 400mg
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or grits.
- Eggplant can be substituted with zucchini or bell peppers.
- Tomatoes can be substituted with canned diced tomatoes.
Variations:
- Add cooked ground beef or sausage for a meatier version.
- Add chopped fresh herbs such as parsley or cilantro for added flavor.
Tips and tricks:
- Stir the cornmeal mixture constantly to prevent lumps from forming.
- Use a non-stick skillet to prevent the vegetables from sticking.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of crusty bread or a green salad.
Suggested side dishes:
Crusty bread or green salad.
Troubleshooting advice:
If the cornmeal mixture is too thick, add more water until desired consistency is reached.
Food safety advice:
Make sure to cook the eggplant and tomatoes thoroughly to prevent any foodborne illnesses.
Food history:
Lâpa is a traditional dish from the Balkans, made with cornmeal and various vegetables.
Flavor profiles:
Savory, slightly spicy, and hearty.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Romanian