Armenian Eggplant Aubergine Dip Recipes

ARMENIAN EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 400°F.
• Prick eggplant with a fork in 10-12 places and rub with olive oil.
• Bake uncovered for about an hour, or until the pulp feels quite soft.
• Scoop out the pulp and place in a small saucepan. Add lemon juice and.
• cook over medium heat until the water has evaporated - about 5.
• minutes.
• Saute the onion in butter. Blend enough of the flour in to make a.
• thick roux, then add milk slowly to form a thick sauce. Beat lightly.
• into the eggplant. Season with salt, pepper and nutmeg. Add the.
• Parmesan cheese and a few drops of warm milk if dip is too thick.
• Store overnight in the refrigerator but bring to room temperature.
• before serving with crackers, bagel chips, or strips of crisped pita.

ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)

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.

ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE

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.