Ingredients with Measurements:
- 2 medium-sized eggplants
- 2 cups of cooked chickpeas (leblebi)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- A large casserole dish
- A sharp knife
- A cutting board
- A skillet
- A wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants into 1/2 inch thick slices and sprinkle them with salt. Let them sit for 10 minutes to release their bitter juices.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
5. Add the red and green bell peppers and sauté for another 2-3 minutes until they start to soften.
6. Add the chopped tomatoes, tomato paste, paprika, cumin, and oregano. Stir well and cook for 5-7 minutes until the sauce thickens.
7. Add the cooked chickpeas (leblebi) to the skillet and stir well.
8. Arrange half of the eggplant slices in the bottom of the casserole dish.
9. Pour half of the chickpea and tomato sauce over the eggplant slices.
10. Arrange the remaining eggplant slices on top of the sauce.
11. Pour the remaining sauce over the eggplant slices.
12. Cover the casserole dish with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for another 15-20 minutes until the top is golden brown and the eggplant is tender.
14. Sprinkle with chopped fresh parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 32g
Protein: 9g
Fiber: 10g
Sugar: 8g
Sodium: 250mg
Substitutions for ingredients:
- You can use canned chickpeas instead of cooking them from scratch.
- You can use red or yellow onions instead of white onions.
- You can use any color of bell peppers that you prefer.
- You can use fresh or canned tomatoes.
Variations:
- You can add some crumbled feta cheese on top of the casserole before baking.
- You can add some sliced olives to the sauce.
- You can add some chopped fresh mint to the sauce for a refreshing flavor.
Tips and tricks:
- Make sure to salt the eggplant slices to remove their bitter juices.
- You can grill the eggplant slices instead of baking them for a smoky flavor.
- You can make the sauce ahead of time and assemble the casserole later.
- You can serve the casserole with some crusty bread or rice.
Storage instructions:
- Store the leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
- Serve the casserole in individual bowls or plates.
- Garnish with some chopped fresh parsley or mint.
Garnishes:
- Chopped fresh parsley or mint
Pairings:
- Crusty bread or rice
- Green salad
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the eggplant slices are too thin, they might become mushy after baking.
- If the sauce is too thick, you can add some water or vegetable broth to thin it out.
Food safety advice:
- Make sure to wash your hands and all the ingredients before cooking.
- Cook the casserole until the internal temperature reaches 165°F to kill any harmful bacteria.
Food history:
- Leblebi and eggplant are two staple ingredients in Turkish cuisine. This casserole is a popular vegetarian dish that is often served as a main course.
Flavor profiles:
- The casserole is savory, slightly sweet, and smoky. The chickpeas add a nutty flavor and the eggplant adds a creamy texture.
Serving suggestions:
- Serve the casserole hot or warm with some crusty bread or rice. You can also serve it with a green salad on the side.
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Region: Turkish