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.

Questions & Replies

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Reviews

  1. Virginia Chandler
    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. Joey Jabaley
    This is a tasty use for eggplant that's easy to prepare and healthy to eat.
     
  3. cyaos
    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. Shannon Cooks
    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. Chef RZ Fan
    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. Virginia Chandler
    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.
     

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