Ingredients with Measurements:
- 1 large eggplant, diced
- 1 lb ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1/2 cup water
- 2 tbsp chopped fresh parsley, for garnish
Special Equipment Needed:
- Large skillet
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Place the diced eggplant on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon or spatula, until browned and cooked through, about 8-10 minutes.
4. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes, or until softened.
5. Stir in the diced tomatoes, tomato paste, chopped olives, dried oregano, dried thyme, ground cinnamon, ground allspice, salt, and pepper. Add 1/2 cup of water and bring the mixture to a simmer.
6. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the sauce has thickened.
7. Stir in the roasted eggplant and cook for an additional 5 minutes, or until heated through.
8. Serve the Saltsa Kima hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 330
- Fat: 21g
- Carbohydrates: 16g
- Protein: 20g
- Fiber: 5g
- Sugar: 8g
- Sodium: 660mg
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or turkey.
- Kalamata olives can be substituted with any other type of pitted olive.
- Dried oregano and thyme can be substituted with fresh herbs.
Variations:
- Add chopped bell peppers or zucchini to the skillet for added vegetables.
- Use this mixture as a filling for stuffed peppers or tomatoes.
- Serve over rice or pasta for a heartier meal.
Tips and Tricks:
- Make sure to dice the eggplant into small, bite-sized pieces for even cooking.
- Don't skip the roasting step for the eggplant, as it adds a depth of flavor to the dish.
- Adjust the spices to your liking, adding more or less depending on your taste preferences.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Saltsa Kima in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the Saltsa Kima in individual bowls, garnished with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a Greek salad and crusty bread for a complete meal.
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Crusty bread
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food History:
- Saltsa Kima is a traditional Greek dish that is typically served with pasta or rice.
Flavor Profiles:
- Savory, slightly sweet, and tangy.
Serving Suggestions:
- Serve hot as a main dish.
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Region: Greek