How To make Armenian Eggplant Casserole
Ingredients
1
each
eggplant, large
4
each
tomatoes
1
each
bell pepper, green, diced
1/4
cup
oil, olive
1/2
each
garlic, clove, finely minced
1
pepper, freshly ground
1
each
onion, sliced
1 1/2
teaspoon
salt
1
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.
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Ingredients:
- 1 Kg of large eggplants (apx 3-4), sliced in 1-inch circles
- 500 gr of ground lamb or ground beef
- 4 tablespoons vegetable oil
- 1 large onion
- 4-5 cloves of garlic
- 4 tablespoons tomato paste
- 7-8 large medium tomatoes, chopped finely
- 1 large green pepper
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cinnamon
- ½ cup water
Directions:
Roasting the eggplants:
- Pre-heat oven to 200 C or 400 F
- Brush the surface of the eggplant circles with 2 tablespoons of vegetable oil using a pastry brush, or your fingers. Turn them and brush the other side.
- Place the eggplant circles in one layer in a large roasting dish.
- Roast them in the oven for 30 minutes or until they become brown and soft. Then turn them and roast the other side, until it becomes brown and soft
Tomato-meat sauce:
- As the eggplants are roasting, start preparing the sauce by pouring the remaining oil in a large pot.
- When the oil is hot, sauté the onion and garlic until they become golden
- Add the ground meat and cook until browned and all its water dries out
- Add the spices, tomato paste and stir
- Add the pepper and the tomatoes, stir
- Add the water, turn down the heat to low, and simmer for 30 minutes
Assembling the casserole:
- Create an indentation in the eggplant slices by pushing the centre down with your fingers
- Spoon some sauce to fill the eggplant “cup”
- Repeat for all the remaining eggplants
- Place the dish in the pre-heated oven and bake for 30 minutes
- And enjoy!
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Music:
Bright Wish Kevin MacLeod (incompetech.com)
Modern Jazz Samba Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Potrei mangiare queste melanzane ogni giorno! Ricetta italiana all'aglio più deliziosa al mondo!
Potrei mangiare queste melanzane ogni giorno! Ricetta italiana all'aglio più deliziosa al mondo!
Ciao a tutti! Oggi vi propongo una facilissima e deliziosa ricetta di melanzane! Melanzane grigliate all'aglio e basilico è uno sfizioso antipasto perfetto per pranzo o cena. Io le preparo molto spesso e non mi stancano mai! Anche la mia famiglia le adora! Chiunque può fare questa facile ricetta di melanzane all'aglio e basilico! Bastano pochissimi semplici ingredienti e poco tempo per preparare questa delizia! Le melanzane non sono mai state così saporite e profumate! Vi consiglio di provare questa deliziosa ricetta di melanzane grigliate all'aglio e basilico e sono sicuro che vi piaceranno!
Ingredienti:
- 2 melanzane
- 3 spicchi d'aglio
- Basilico fresco q.b.
- Olio d'oliva
- Sale, pepe, peperoncino con erbe aromatiche
#ricetteperfette
#melanzane
#melanzaneall'aglio
#antipasto
#asmr
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Making stuffed eggplant rolls as eaten at Omar Khayam's restaurant run by the chef philanthropist George Mardikian, who kindly gave me this recipe.
Armenian Eggplant Casserole
1 Eggplant
4 Tomatoes
1 Green pepper, diced
1/4 cup Olive oil
1/2 Clove garlic, finely minced
1 Pepper, freshly ground
1 Onion, sliced
1 1/2 ts Salt
Sour cream