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Armenian Eggplant Casserole

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Submitted by saul

Another scrumptious and tasty casserole that is bound to be one of your family’s favorites!

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 1
EACH EACH EGGPLANT
large *
4 4
EACH EACH TOMATOES
1 1
EACH EACH SWEET RED BELL PEPPERS
green, diced
¼ 59
CUP ML VEGETABLE OIL
olive
½ 0.5
EACH EACH GARLIC
clove, finely minced
1 1
X X BLACK PEPPER
freshly ground *
1 1
EACH EACH ONIONS
sliced
1 ½ 7.5
TEASPOON ML SALT
1 1
X X SOUR CREAM
optional sauce *

Directions

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, drained), salt, and 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 for 40 minutes. Casserole may be served hot or cold, with sour cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 167 75% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 893mg 37%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 22% Vitamin C 172%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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