Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1/2 lb. sucuk, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes (14 oz.)
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- Salt and pepper to taste
- 2 tbsp. olive oil
- 4 eggs
- 1/4 cup chopped parsley
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the sliced sucuk and cook for 5-7 minutes until browned.
4. Add the diced tomatoes, paprika, cumin, salt, and pepper. Stir well and let simmer for 10 minutes.
5. In a separate skillet, heat some olive oil over medium heat. Add the eggplant slices and cook for 2-3 minutes on each side until lightly browned.
6. In a baking dish, layer the eggplant slices and the sucuk-tomato mixture, starting and ending with the eggplant.
7. Crack the eggs on top of the casserole and sprinkle with chopped parsley.
8. Bake in the oven for 20-25 minutes until the eggs are set and the casserole is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 340
Fat: 25g
Carbohydrates: 12g
Protein: 18g
Sodium: 780mg
Substitutions for ingredients:
- You can use ground beef or lamb instead of sucuk.
- You can use fresh tomatoes instead of canned.
Variations:
- You can add some sliced bell peppers to the casserole.
- You can sprinkle some feta cheese on top before baking.
Tips and tricks:
- Make sure to salt the eggplant slices before cooking to remove excess moisture.
- You can prepare the casserole ahead of time and bake it when ready to serve.
- Serve with some crusty bread to soak up the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle with chopped parsley or cilantro.
Pairings:
- Serve with a side salad or some roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled zucchini
- Steamed rice
Troubleshooting advice:
- If the casserole is too dry, add some more diced tomatoes or a splash of water.
Food safety advice:
- Make sure to cook the sucuk and eggs thoroughly to avoid any foodborne illnesses.
Food history:
- Sucuk is a type of dry, spicy sausage that is popular in Turkish cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with some crusty bread.
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Region: Turkish