Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 1/2 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup chopped pastirma
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 4 eggs
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the eggplant slices and cook until lightly browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the onion, garlic, and bell peppers. Cook until the vegetables are soft, about 5 minutes.
5. Add the pastirma to the skillet and cook for another 2-3 minutes.
6. Add the can of diced tomatoes, oregano, basil, salt, and pepper to the skillet. Stir to combine and let simmer for 5 minutes.
7. In a separate bowl, beat the eggs and mix in the grated Parmesan cheese.
8. In a 9x13 inch baking dish, layer the eggplant slices on the bottom.
9. Pour the tomato and pastirma mixture over the eggplant.
10. Pour the egg and cheese mixture over the tomato and pastirma mixture.
11. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
12. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 280
Fat: 20g
Carbohydrates: 14g
Protein: 11g
Fiber: 5g
Sugar: 8g
Sodium: 480mg
Substitutions for ingredients:
- Pastirma can be substituted with prosciutto or bacon.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use zucchini instead of eggplant.
- Add a layer of cooked rice or quinoa between the eggplant and tomato mixture.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- Salt the eggplant slices before cooking to draw out excess moisture.
- Use a mandoline to slice the eggplant for even thickness.
- Let the casserole cool for a few minutes before serving to allow it to set.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or basil.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the casserole is too watery, let it cook for a few more minutes in the oven to allow the eggs to set.
- If the eggplant is too tough, slice it thinner or cook it for a few more minutes before assembling the casserole.
Food safety advice:
Make sure to cook the casserole to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Pastirma is a type of cured meat that originated in Turkey. It is made by coating beef with a mixture of spices and allowing it to dry for several weeks.
Flavor profiles:
Savory, salty, and slightly spicy.
Serving suggestions:
Serve the casserole as a main dish for lunch or dinner.
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Region: Turkish