Best Armenian Vegetable Casserole Recipes
ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Armenian Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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 STUFFED EGGPLANT (IMAM BAYILDI)
Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. I made this dish for Thanksgiving; it was a big hit with my Armenian grandmother! Serve with sides of tabuli salad, hummus, and a whole wheat pita. I hope you enjoy this taste of Armenia from my family to yours!
Provided by Chef Joanna
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
- Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
- While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
- Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
- Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 30.3 g, Fat 14.4 g, Fiber 15 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 332.1 mg, Sugar 11.4 g
ARMENIAN EGGPLANT CASSEROLE
Eggplant is often a misunderstood vegetable, but when in a casserole like this one everyone will understand... that it is very good!
Provided by Dale Stanley
Categories Side Casseroles
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.
ARMENIAN STUFFED VEGETABLES (DOLMA)
Make and share this Armenian Stuffed Vegetables (Dolma) recipe from Food.com.
Provided by Mark Marcarian
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION OF VEGETABLES:.
- A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
- Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
- Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
- Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
- See my Mahdzoon recipe -- ENJOY!
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Ingredients
The most important ingredients in an Armenian vegetable casserole are eggplant, tomato, and onion. These form the base of the dish and impart a rich and robust taste. Other vegetables commonly used include bell peppers, zucchini, and potato. Spices and herbs are also a key component to the dish, with garlic, salt, black pepper, and oregano being among the most commonly used. Olive oil is the preferred cooking oil, and is used liberally to sauté the vegetables and simultaneously coat them in the flavors of the herbs and spices.Preparation
The preparation of the Armenian vegetable casserole requires some attention to detail, but is relatively simple. First, the eggplant should be sliced and salted to remove any excess water and bitterness. This process is called "sweating", as the salt draws the moisture out of the eggplant. The eggplant slices should sit for around 30 minutes, after which they can be rinsed and patted dry. Meanwhile, the other vegetables should be chopped into small pieces and sautéed in olive oil with the spices until they are tender and fragrant.Assembly
Once the vegetables are cooked, they can be layered in a casserole dish with a generous sprinkling of feta cheese in between each layer. The feta cheese provides a creamy and tangy contrast to the savory vegetables, and adds a touch of saltiness to the otherwise mild flavor profile. Once the casserole is assembled, it should be baked in the oven for around 45 minutes, until the cheese is melted and the vegetables are tender and fragrant.Variations
As with any dish, there are many variations of Armenian vegetable casserole depending on the region or family that is making it. Some recipes call for the addition of meat, such as ground beef or lamb, while others keep it strictly vegetarian. Some versions include herbs like parsley or basil, while others stick to the classic oregano and garlic combination. The type and amount of cheese used can also vary, with some recipes suggesting a mix of feta and mozzarella, while others use only feta. Regardless of the variations, however, the essential components of the dish remain the same - a combination of robust vegetables, savory spices, and creamy cheese.Conclusion
The Armenian vegetable casserole is a delicious and nutritious dish that combines the flavors of the Mediterranean with the freshness of locally grown produce. Whether eaten as a main course or served alongside other Armenian dishes such as dolma or kebab, this dish is sure to be a crowd-pleaser at any gathering or family dinner. With its simple ingredients and easy preparation, the Armenian vegetable casserole is a perfect example of the beauty and simplicity of traditional cuisine.1. Choose Fresh Vegetables
The key to a flavorful Armenian vegetable casserole is using fresh vegetables. Be sure to select vegetables that are ripe, firm, and vibrant in color. Vegetables that are past their expiration date or look wilted and mushy should be avoided.Examples of vegetables commonly used in Armenian vegetable casserole:
- Eggplant
- Potatoes
- Zucchini
- Tomatoes
- Onions
- Bell Pepper