Egyptian Spiced Vegetable Medley

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 eggplant, diced 1 eggplant, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the skillet and sauté until they become translucent and fragrant.
3. 3.
   Add the sliced bell peppers, zucchini, and diced eggplant to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. 4.
   Sprinkle the ground cumin, ground coriander, paprika, salt, and black pepper over the vegetables. Stir well to coat the vegetables evenly with the spices.
5. 5.
   Reduce the heat to low and cover the skillet. Allow the vegetables to simmer for about 10-15 minutes, or until they are tender but still retain some crunch.
6. 6.
   Remove the skillet from heat and drizzle the lemon juice over the cooked vegetables. Toss gently to combine.
7. 7.
   Transfer the Shakarap to a serving dish and garnish with fresh parsley.
8. 8.
   Serve hot as a main course or as a side dish.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from absorbing too much oil during cooking, sprinkle it with salt and let it sit for 15 minutes. Rinse the salt off and pat dry before using.
• Bell peppers — For a smoky flavor, you can roast the bell peppers before slicing them. Place them directly over a gas flame or under the broiler until the skin is charred. Let them cool, then remove the skin and seeds before slicing.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or chili flakes to the dish.
• Serve Shakarap with a side of fluffy couscous or warm pita bread to soak up the flavorful juices.
• Customize the vegetable selection based on your preferences or seasonal availability.
• Feel free to add other spices such as turmeric or cinnamon to experiment with different flavor profiles.
• Leftover Shakarap can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Shakarap as a main course accompanied by a side of couscous or rice. Alternatively, it can be served as a side dish alongside grilled chicken or lamb. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the colorful vegetables in an appealing manner on a serving platter. Drizzle some olive oil over the top and sprinkle with additional fresh herbs for an elegant touch. Serve with warm bread or pita on the side.