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.
DOUZMA
A comforting, wintery baked casserole with hearty vegetable and meat patties in a tomato sauce.
Provided by Robyn Kalajian
Categories Main Course
Time 1h50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix meat with salt, pepper, allspice, and a little tomato paste, until well-combined. Form meat into 12 patties, about ½ inch thick.
- Dilute remaining tomato paste with 1 to 1-1/2 cups water, season with additional salt, pepper, and allspice, if desired. Pour a little sauce onto the bottom of the baking pan and spread to cover.
- Arrange all of the above vegetables, and meat patties alternately, in a standing position in a large roasting pan (approx. 9"x 13"), until all of the ingredients are used.
- Pour the remaining sauce over the meat and vegetables.
- Bake, uncovered for about 1 to 1-1/2 hours, or until vegetables are tender and top is lightly browned.
ARMENIAN VEGETABLE CASSEROLE
This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe.
Provided by ewilli
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.
- Cover and cook for 1 1/2 hours.
- Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.
- Serve over rice or with a delicious crusty bread, and top with a dollop of yogurt, if you like. Leftovers are even better the next day.
Nutrition Facts : Calories 155.5, Fat 0.6, SaturatedFat 0.1, Sodium 789.1, Carbohydrate 36, Fiber 7.9, Sugar 11.8, Protein 5
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
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