Armenian Eggplant (Aubergine) Casserole

"Delicious and healthy comfort food!"
 
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photo by cyaos photo by cyaos
photo by cyaos
Ready In:
55mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Excellent side dish. Very tasty. I only had a small eggplant so I added mushrooms to stretch. Instead of fresh tomatoes I used a can of Italian tomatoes.
     
  2. This is a tasty use for eggplant that's easy to prepare and healthy to eat.
     
  3. This was good and the addition of the sour cream at the end made it better. Without the sour cream it was rather tomato-y and I would have liked to have a casserole without the added fat, even though I used light sour cream. I did add four cloves of crushed garlic and some red bell pepper in addition to the green. This did taste better the next day. Thanks for posting.
     
  4. I have been making this recipe for years. It's wonderful - sort of liked a baked ratatouille. This is healthy comfort food. There's something about eating this dish that always makes me feel so healthy, fulfilled and refreshed. I'd recommend this recipe to everyone. And don't forget the sour cream, plain yogurt or greek yogurt (my favorite accompaniment this dish!) - it is essential!
     
  5. I was out of bell pepper but otherwise followed exactly. DH l-o-v-e-d it and so did I. Thanks for the keeper !
     
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Tweaks

  1. Excellent side dish. Very tasty. I only had a small eggplant so I added mushrooms to stretch. Instead of fresh tomatoes I used a can of Italian tomatoes.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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