ARMENIAN ROASTED EGGPLANT SALAD
Roasted vegetables, cucumbers, rosemary. and olive oil are typical ingredients in Armenian cuisine, but then many countries of the Near East and Mediterranean may lay claim to succulent, big flavored salads like this. It's a beautiful dish, glossy and colorful, and the soft roasted vegetables and crunchy celery make for an interesting texture. It's typical of dishes created by our partner and talented cook Laura Branca, who brings her Armenian heritage to our literal and figurative "table." Picture a small, beautiful woman mixing an enormous bowl of some pilaf or other and coming up with a lovely, perfectly seasoned dish every time.
Provided by Moosewood Collective
Categories Cookstr Recipes
Number Of Ingredients 20
Steps:
- Peel the eggplant and cut it into 1/2-inch cubes. You should have about 6 cups. Cut off the stalks and base of the fennel bulb. Cut it in half, end-to-end, and remove the core if it is tough. Peel away any tough or discolored outer layers of the bulb. Chop the bulb into 1-inch pieces.
- Preheat the oven to 450°F.
- In a large bowl, toss the eggplant, chopped fennel, bell peppers, and onions with the garlic, rosemary, olive oil, and ground fennel seeds. Sprinkle with salt and black pepper. Spread the vegetables evenly on two lightly oiled rimmed baking sheets. Bake for 15 minutes, and then turn the vegetables over with a spatula, and continue to bake until the eggplant and bell peppers are tender and lightly browned, up to 15 minutes.
- While the vegetables roast, in a large bowl, whisk together all of the dressing ingredients. Add the diced cucumber and celery. When the roasted vegetables come out of the oven, add them to the bowl and toss well.
- Serve at room temperature or chilled, garnished with parsley, crumbled feta, and/or olives.
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 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
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
ARMENIAN GARDEN SALAD
Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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