Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 large tomatoes, sliced into rounds
- 1/2 cup Tzfatit cheese, crumbled
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 4 eggs
Special equipment needed:
- Baking sheet
- Mixing bowl
- Skillet
- Oven
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant and tomato slices on a baking sheet.
3. In a mixing bowl, combine the crumbled Tzfatit cheese, olive oil, minced garlic, salt, black pepper, and chopped parsley. Mix well.
4. Spoon the cheese mixture over the eggplant and tomato slices, making sure to cover them evenly.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden brown and bubbly.
6. While the vegetables are baking, crack the eggs into a skillet and cook over medium heat until the whites are set but the yolks are still runny.
7. Serve the baked eggplant and tomatoes with the fried eggs on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 285
- Fat: 23g
- Carbohydrates: 11g
- Protein: 10g
Substitutions for ingredients:
- Tzfatit cheese can be substituted with feta cheese or goat cheese.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add sliced onions or bell peppers to the baking sheet for extra flavor.
- Use different types of cheese, such as mozzarella or cheddar.
- Top with sliced avocado or a dollop of sour cream.
Tips and tricks:
- Make sure to slice the eggplant and tomatoes evenly for even cooking.
- Use a non-stick skillet to prevent the eggs from sticking.
- Garnish with additional fresh herbs or a sprinkle of paprika for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a large platter with the fried eggs arranged on top.
- Garnish with additional fresh herbs or a sprinkle of paprika.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Paprika
- Sliced avocado
- Sour cream
Pairings:
- Crusty bread
- Green salad
- Roasted vegetables
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of milk or cream to thin it out.
- If the eggplant or tomatoes are not cooking evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash all vegetables before using.
- Cook eggs until the whites are set to prevent foodborne illness.
Food history:
- Tzfatit cheese is a type of Israeli cheese that originated in the city of Safed (Tzfat in Hebrew).
Flavor profiles:
- Savory, cheesy, garlicky, and herbaceous.
Serving suggestions:
- Serve as a main dish for breakfast, lunch, or dinner.
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Region: Israeli