Ingredients for Armenian Eggplant Aubergine Casserole
- 2 medium eggplants (approximately 1.5 lbs total)
- 1 (28 ounce) can of crushed tomatoes
- 1 green bell pepper, chopped
- 2 tablespoons of olive oil
- Garlic Clove
- 1/2 teaspoon freshly ground black pepper
- 1 medium onion, chopped
- 1 teaspoon salt
- your preferred herbs (parsley, tarragon, oregano) to taste
- a dollop of sour cream (optional)
- 1 tablespoon of chopped fresh basil
- 1 tablespoon chopped fresh chives
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How to Make Armenian Eggplant Aubergine Casserole
- Preheat oven to 325°F (160°C).
- Pare and dice 2 medium eggplants (approximately 1.5 lbs total).
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 1 green bell pepper, chopped. Cook until softened, about 5 minutes.
- Add the diced eggplant to the skillet. Stir and cook over low heat until the eggplant is tender, about 15-20 minutes, stirring occasionally.
- Stir in 1 (28 ounce) can of crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
- Simmer for 5 minutes, allowing the flavors to meld.
- Add 1 tablespoon of chopped fresh basil, 1 tablespoon chopped fresh chives, or your preferred herbs (parsley, tarragon, oregano) to taste.
- Transfer the mixture to a greased 9x13 inch casserole dish.
- Bake at 325°F (160°C) for 40 minutes, or until heated through and bubbly.
- Let cool slightly before serving. Serve hot or cold, topped with a dollop of sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
31g
Fat
9g
Carbs
5g
