Ingredients with Measurements:
- 1 cup of pranohora (powdered roasted rice)
- 1 large eggplant, sliced into rounds
- 1 cup of grated cheese (cheddar or mozzarella)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- Salt to taste
- 2 tablespoons of oil
- 1 tablespoon of chopped fresh coriander leaves
Special equipment needed:
- Oven
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a bowl, mix the pranohora with 1 cup of water and let it soak for 10 minutes.
3. In a pan, heat the oil and sauté the onions and garlic until they turn golden brown.
4. Add the eggplant slices and cook until they are soft and tender.
5. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the pan and mix well.
6. In a baking dish, layer the pranohora mixture at the bottom.
7. Add a layer of the eggplant mixture on top of the pranohora.
8. Sprinkle grated cheese on top of the eggplant layer.
9. Repeat the layers until all the ingredients are used up.
10. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
11. Garnish with chopped fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 24g
Protein: 10g
Fiber: 4g
Substitutions for ingredients:
- Pranohora can be substituted with rice flour.
- Cheddar or mozzarella cheese can be substituted with any other cheese of your choice.
- Eggplant can be substituted with zucchini or squash.
Variations:
- Add some chopped tomatoes to the eggplant mixture for a tangy flavor.
- Add some chopped bell peppers for a colorful and flavorful dish.
- Add some cooked ground meat for a meaty version of the dish.
Tips and tricks:
- Make sure to soak the pranohora well to avoid lumps in the dish.
- Use a mandoline slicer to slice the eggplant evenly.
- Use a non-stick baking dish to avoid sticking.
Storage instructions:
Store the leftover dish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the dish in a colorful baking dish and garnish with fresh coriander leaves.
Garnishes:
Chopped fresh coriander leaves
Pairings:
Serve with a side of naan bread or rice.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the dish is too dry, add some more water to the pranohora mixture.
- If the dish is too watery, bake it for a few more minutes to evaporate the excess water.
Food safety advice:
Make sure to cook the eggplant thoroughly to avoid any foodborne illnesses.
Food history:
Pranohora is a traditional Bengali ingredient made from roasted rice flour.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Bulgarian