Armenian Eggplant Casserole

Preperation time
30 m
Skills level

Serving size
6
Country of origin

Preparation time: 30 m
Cooking time: 45 m
Servings: 6

Ingredients

  • 3 medium - small eggplants, peeled and diced (buy four because sometimes you get a bad one)
  • 1/2 large yellow onion, diced
  • 1 large can San Marzano Whole Peeled Tomatoes
  • 2 teaspoons of Italian herbs, crushed
  • Fresh herbs: basil, chives or parsley (whatever you like best)
  • A good quality extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 cup of prepared tomato sauce
  • Garnish: dried parsley and fresh basil, and sour cream seasoned with dried parley, paprika and herbs, for an added kick add red chili flakes
  • Optional: add one large sweet red pepper when you saute onions.
Recipe Type:
Course:

When your garden is in full bloom, and bursting with yummy veggies and herbs – this recipe is a great choice! It requires fresh eggplant, fresh basil, and you can add a few chunks of fresh tomatoes along with the sauce. This original recipe was Armenian, but I have adapted it to make it more Italian in terms of the spices I used. This is my all-time favorite meal and I could eat it every night! Pair this with the Armenian Sweet Bread “Easter Bread” on my blog and you will have a nice meal.

Start by washing and drying the eggplant. Peel off all the skin and dice into tiny bite size chunks. Set the diced eggplant aside.

Next, dice your onion and heat a drizzle of olive oil in a pan. Saute the onions for about 5 minutes until they become translucent. Add a dash of sea salt. Then add in the eggplant. You will need to add in about 1 cup of water. Let the eggplant simmer on low heat. It will release a lot of liquid. Also, salt it generously.

After the eggplant has simmered about 15 minutes, add in a can of San Marzano whole peeled tomatoes and chop with a wooden spoon. Also, add in 1 cup of a prepared tomato sauce to thicken this dish. Let this simmer about 10 minutes or until the eggplant is almost translucent and becomes soft.

Measure about 2 teaspoons of Italian dried herbs containing a combination of herbs typically: basil, oregano etc. I like to crush them before I toss them into the dish. Also, add in about 1/2 cup of chopped fresh parsley or fresh basil.  Reserve some for the garnish.

Once the eggplant, is almost done, place in an oven safe dish and bake at 375 degrees for roughly 45 minutes. It should be fully cooked and no bite to it, almost mushy. Alternatively, you may keep sauteing it in lieu of baking it in the oven. Either way it’s very, very good!

As a garnish add basil (or parsley) to the top as well as some dried parsley. Also, mix some sour cream with crushed herbs, and paprika. I usually fill up a bowl of eggplant and place a dollop of sour cream on the side of the bowl.  Be sure to have some homemade or store bought Italian bread or my Armenian Sweet Bread for dipping!

Enjoy!!

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