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.
AWESOME EGGPLANT PARMESEAN CASSEROLE
Great Stuff for you eggplant parm lovers! My own creation. The process takes awhile but worth the effort. Great with a loaf of hot garlic bread and a simple green salad.
Provided by heartshapedpan
Categories Cheese
Time 1h45m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Remove top and bottom of eggplant.
- Slice eggplant lengthwise into 3/4 inch slices.
- Spread slices onto large platter and salt and pepper both sides.
- In a pie plate crack all eggs and add milk and some salt and pepper.
- Beat well and set aside.
- In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.
- Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles.
- Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.
- Drredge immediately into breadcrumbs, pressing well so it adheres well.
- Fry immediately in small batches so to not overcrowd skillet.
- When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.
- Preheat oven to 350 degrees.
- Continue frying eggplants until all are done.
- In 13x9 inch glass casserole place 1/3 of sauce.
- Place a single layer of eggplant onto sauce.
- Place another 1/3 sauce over slices.
- Put 1/2 of mozzarella on this layer.
- Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.
- Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.
- Let cool briefly and enjoy.
Nutrition Facts : Calories 1368.4, Fat 104.7, SaturatedFat 24.6, Cholesterol 169.8, Sodium 2193, Carbohydrate 74.2, Fiber 13.6, Sugar 29.5, Protein 35.5
ARMENIAN EGGPLANT SALAD
This healthy, light, and easy recipe is from Nancy Mehagian's culinary memoir "Siren's Feast, An Edible Odyssey". This dish was a favourite at her restaurant on the Spanish island of Ibiza. For those following WW, this recipe is only 1 point.
Provided by blucoat
Categories Onions
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Roast all the peppers and eggplant under broiler, turning so all sides are roasted evenly.
- When the skins are charred, remove from broiler and allow to cool.
- Placing them in a paper bag allows them to steam so the skins may be easily removed.
- Peel, seed and dice the peppers and place in a salad bowl.
- Peel and dice the eggplant and add to bowl.
- Add the tomatoes, onion, garlic, parsley, and seasonings.
- Toss all ingredients well, cover the bowl and place in the refrigerator to chill.
- This salad can be made 24 hours in advance, and will taste even better when the flavors are allowed to blend.
Nutrition Facts : Calories 127.3, Fat 7.3, SaturatedFat 1, Sodium 8.7, Carbohydrate 16, Fiber 6.5, Sugar 7.6, Protein 2.8
MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Mediterranean Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a cookie sheet with fat free cooking spray and set aside.
- Mix bread crumbs with 2 tablespoons of parmesan cheese.
- Beat egg whites with 1/2 teaspoons.
- salt.
- Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
- Place eggplant slices on prepared cookie sheet.
- You will have 2 different batches.
- Spray eggplant slices with cooking spray, set aside.
- In a nonstick skillet heat oil over medium heat, add onion and garlic.
- Cook until softened.
- Add oregano, 1 teaspoons.
- salt and pepper.
- Cook for one minute.
- Add tomatoes, increase heat to high and cook until thickened, about 10 to 12 minutes.
- Remove from heat and add basil.
- Broil eggplant slices, 1 batch at a time for 3 to 5 minutes per side, until brown.
- Preheat oven to 425 degrees.
- Layer eggplant slices in a 1 1/2 quart baking dish.
- Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
- Bake uncovered until cheese is bubbly, 10 to 15 minutes.
Nutrition Facts : Calories 243.6, Fat 8.5, SaturatedFat 3.7, Cholesterol 18.4, Sodium 931.7, Carbohydrate 31.4, Fiber 9, Sugar 9.7, Protein 13.2
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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