Ingredients with Measurements:
- 2 medium-sized eggplants
- 1 cup of crumbled shanklish cheese
- 1/2 cup of chopped fresh parsley
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs
- 1/2 cup of milk
- 1/4 cup of all-purpose flour
Special equipment needed:
- Baking dish (9x13 inches)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants into 1/4 inch slices and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. In a bowl, mix together the shanklish cheese, chopped parsley, olive oil, salt, and black pepper.
5. In another bowl, whisk together the eggs, milk, and flour until smooth.
6. In the baking dish, layer the eggplant slices and the shanklish cheese mixture, starting and ending with the eggplant slices.
7. Pour the egg and milk mixture over the top of the casserole.
8. Bake the casserole for 45-50 minutes, or until the top is golden brown and the egg mixture is set.
9. Let the casserole cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 240
Fat: 18g
Carbohydrates: 11g
Protein: 10g
Sodium: 360mg
Substitutions for ingredients:
- If shanklish cheese is not available, feta cheese can be used as a substitute.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add sliced tomatoes to the casserole for extra flavor.
- Substitute eggplant with zucchini or yellow squash.
Tips and tricks:
- To make the eggplant slices more crispy, brush them with olive oil before baking.
- To make the casserole more filling, add cooked ground beef or lamb to the shanklish cheese mixture.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole on a platter with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with sliced olives or chopped tomatoes.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted carrots
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the casserole is too watery, let it cool for a few minutes before serving.
- If the eggplant slices are too thin, they may become mushy when baked.
Food safety advice:
Make sure to wash the eggplants thoroughly before slicing them.
Food history:
Shanklish cheese is a traditional Middle Eastern cheese made from cow or sheep milk.
Flavor profiles:
The casserole has a savory and slightly tangy flavor from the shanklish cheese and fresh parsley.
Serving suggestions:
Serve the casserole as a main dish for dinner or as a side dish for brunch.
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Region: Lebanese