Armenian Eggplant (Aubergine) Casserole

Armenian Eggplant (Aubergine) Casserole

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4

    • About This Recipe

    “Delicious and healthy comfort food!”

    Ingredients

  • 1eggplant
  • 4tomatoes
  • 1green bell pepper, diced( I sometimes use 2 and add a yellow bell pepper)
  • 1/4 cupolive oil
  • 1garlic clove, finely minced, to taste
  • fresh ground black pepper
  • 1mediumonion, sliced
  • 1 1/2 teaspoonssalt
  • herbs, to taste( basil, chives, parsley, tarragon, oregano)
  • sour cream, for garnish( don’t forgo the garnish, it’s what “makes” the dish!)

    • 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.

    • Reviews

  • “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.”

  • “This is a tasty use for eggplant that’s easy to prepare and healthy to eat.”

  • “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.”

  • “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!”

  • “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 !”

  • “Excellent, I have been making this casserole for years. We love it. I add a 28 oz. can of diced tomatoes with juice and saute it on the stove top to reduce the liquid before I bake it. Sometimes I add basil to it, but I find it doesn’t really matter. “

  • “The recipe as it is shown is a little on the small portion size for our family. So we added mushrooms as suggested and then I served it over rice. We were a little disappointed, it smelled so good, but it seemed to lack flavor considering the ingredients. We did forget the sour cream so that may have made a difference. A lot of stuff for not much return, I might make it again and try something different.”

  • “was excellent, i also added mushrooms & don’t forget to saute the garlic w/eggplant. loved it w/ sour cream!”

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