Best Armenian Eggplant Casserole Recipes

Armenian Eggplant (Aubergine) Casserole image

Provided by Julesong

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 eggplant
4 tomatoes
1 green bell pepper, diced (I sometimes use 2 and add a yellow bell pepper)
1/4 cup olive oil
1 garlic clove, finely minced, to taste
fresh ground black pepper
1 medium onion, sliced
1 1/2 teaspoons salt
herbs, to taste (basil, chives, parsley, tarragon, oregano)
sour cream, for garnish (don't forgo the garnish, it's what "makes" the dish!)

Steps:

Preheat oven to 325 degrees F.
Pare and dice eggplant.
Heat oil in skillet, add onion, green pepper, and eggplant.
Stir over low heat until eggplant is soft.
Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
Simmer a few minutes.
At this point you can add basil, chives, parsley, tarragon or oregano to taste.
Turn into casserole dish and bake at 325 degrees F for 40 minutes.
Casserole may be served hot or cold, with sour cream.

Nutrition Facts : Calories 187.6, Fat 14, SaturatedFat 2, Sodium 882.6, Carbohydrate 15.8, Fiber 6.3, Sugar 7.8, Protein 2.8

Armenian Eggplant Casserole image

Provided by Dale Stanley

Number Of Ingredients 9

Steps:

1. Pare and dice eggplant.
2. Heat oil in skillet, add onion, green pepper, garlic and eggplant; stir over low heat until eggplant is soft.
3. Add tomatoes (may substitute canned Italian solid pear shape, drained), salt, and pepper; simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste.
4. Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream.