Ingredients with Measurements:
- 2 large eggplants, sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1/2 cup Tirokafteri (Greek spicy feta cheese spread)
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. In a mixing bowl, combine the Tirokafteri, Greek yogurt, parsley, dill, mint, garlic, salt, and pepper. Mix well.
4. In a large baking dish, layer the roasted eggplant slices and spread the Tirokafteri mixture on top of each layer.
5. Sprinkle the crumbled feta cheese and breadcrumbs over the top layer.
6. Bake the casserole for 30-35 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
7. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 220
Fat: 16g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 460mg
Carbohydrates: 12g
Fiber: 4g
Sugar: 6g
Protein: 9g
Substitutions for ingredients:
- If you can't find Tirokafteri, you can substitute it with regular feta cheese and add some red pepper flakes for heat.
- You can use any combination of fresh herbs that you like.
Variations:
- You can add some sliced tomatoes or bell peppers between the layers for extra flavor and color.
- You can use zucchini or yellow squash instead of eggplant.
- You can add some cooked ground beef or lamb for a meaty version.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- You can salt the eggplant slices before roasting them to remove excess moisture and bitterness.
- You can make the Tirokafteri mixture ahead of time and keep it in the fridge until ready to use.
Storage instructions:
- You can store the leftover casserole in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the casserole, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- You can garnish the casserole with some fresh herbs or sliced olives before serving.
Garnishes:
- Fresh herbs
- Sliced olives
Pairings:
- Greek salad
- Roasted vegetables
- Grilled chicken or fish
Suggested side dishes:
- Pita bread
- Rice pilaf
- Quinoa salad
Troubleshooting advice:
- If the casserole is too dry, you can add some more Tirokafteri or Greek yogurt to the mixture.
- If the eggplant slices are too thin, they may become mushy during cooking.
Food safety advice:
- Make sure to wash your hands and all the utensils and surfaces that come in contact with raw eggplant and cheese.
- Make sure to cook the casserole to an internal temperature of 165°F to ensure that it's safe to eat.
Food history:
- Tirokafteri is a traditional Greek cheese spread made with feta cheese, olive oil, and red pepper flakes.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve the casserole warm or at room temperature as a main dish or side dish.
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Region: Greek