Ingredients with Measurements:
- 2 medium-sized eggplants, cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup Tkemali sauce (plum sauce)
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the cubed eggplant to the pot and stir to combine with the onion and garlic.
4. Cook the eggplant for 5-7 minutes until it starts to soften.
5. Add the tomato paste, ground coriander, and smoked paprika to the pot and stir to combine.
6. Pour in the vegetable broth and Tkemali sauce and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the eggplant is fully cooked and tender.
8. Season the stew with salt and pepper to taste.
9. Serve the Tkemali Eggplant Stew hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 26g
Dietary fiber: 8g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- You can use any type of eggplant for this recipe.
- If you don't have Tkemali sauce, you can substitute it with any other type of plum sauce or even tomato sauce.
Variations:
- You can add other vegetables to the stew, such as zucchini or bell peppers.
- You can add cooked chickpeas or lentils to the stew for extra protein.
- You can add a dollop of Greek yogurt or sour cream on top of the stew for extra creaminess.
Tips and tricks:
- Make sure to cut the eggplant into evenly sized cubes so that they cook evenly.
- If the stew is too thick, you can add more vegetable broth or water to thin it out.
- You can make the stew ahead of time and reheat it before serving.
Storage instructions:
- Store the Tkemali Eggplant Stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the stew in individual bowls or on a large platter.
- Garnish the stew with fresh parsley or other herbs.
Garnishes:
- Fresh parsley or other herbs.
Pairings:
- Serve the Tkemali Eggplant Stew with crusty bread or rice.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, you can let it simmer for a few more minutes to thicken it up.
- If the stew is too thick, you can add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to cook the eggplant fully to avoid any risk of foodborne illness.
Food history:
- Tkemali sauce is a traditional Georgian sauce made from sour plums and spices.
Flavor profiles:
- The Tkemali Eggplant Stew is savory, slightly tangy, and smoky.
Serving suggestions:
- Serve the stew hot as a main dish for lunch or dinner.
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Region: Georgian