Armenian Vegetable Casserole - Food Exposed
Armenian Vegetable Casserole
Servings: 3 Serving Size: 2 ½ cups
Ingredients:
1 whole(1 lb.) can reduced sodium pear-shaped tomatoes
3 medium carrots, cut into 1/2 thick slanting slices
½ cup catsup
1 medium eggplant, peeled and cut into 1 pieces
1 tbsp.extra virgin olive oil
½ lb.green beans
1 tbsp. NutriFit Mediterranean Salt Free Spice Blend
2 large onions, cut into 1 cubes
1 large green bell pepper, chopped
1 cup reduced fat, plain yogurt
2 large stalks celery, cut into 1/2 thick slices
2 large thin-skinned potatoes, peeled and cut into 1 1/2 cubes
3 small zucchini, cut into 1/2 pieces
Directions:
1. Preheat the oven to 350°F.
2. Snap off the ends of the green beans and cut into 2" lengths. In a 5-quart (or larger) casserole combine the green beans, eggplant, onions, carrots, celery, bell pepper, and potatoes.
3. Drain the juice from the tomatoes into the casserole. Chop the tomatoes and add them to the casserole, along with the olive oil, catsup, sugar, and Mediterranean Spice Blend; stir gently. Cover the casserole and bake for 45 minutes or until the vegetables are almost tender, removing the lid and basting the vegetables with the juices after 30 minutes.
4. Remove the casserole from the oven and gently mix in the zucchini. Return it to the oven and bake, uncovered, for 15 to 20 minutes or until the vegetables are tender. Serve hot or at room temperature with a generous spoonful of yogurt on each serving.
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cooking show mrhamiham armenian eggplant salad
Armenian fans have requested to make a delicious traditional eggplant salad with fantastic traditional music/dance performing from the kitchen of mrhamiham
Jeder hat sich nach dem Probieren in es verliebt ein einfaches erschwingliches und leckeres Gericht.
Jeder hat sich nach dem Probieren in es verliebt ein einfaches erschwingliches und leckeres Gericht. Ich habe diese Auberginen-Vorspeise wirklich geliebt, ich mache sie immer, wenn Gäste kommen! ???????? Auberginenbrötchen! ???? Vegetarische Gerichte und für diejenigen, die auf Diät sind! Essen Sie lecker und sättigend! Tolle Idee für eine Vorspeise im Urlaub! ???? Auberginen-Vorspeise ist lecker, schnell und gesund! Schnelle und einfache Auberginen-Vorspeise! Probieren Sie es aus und lassen Sie mich wissen, wie es Ihnen gefällt! ???? Guten Appetit und einen schönen Tag!❤️
Zutaten:
4 große und dicke Auberginen.
Schneiden Sie es nicht zu dünn.
2 Esslöffel Salz auf 3 Liter Wasser geben.
20 Minuten beiseite stellen.
1 Zwiebel.
1 Paprika.
1 Tomate.
1 Karotte.
60 ml Pflanzenöl.
Braten, bis sie weich sind.
1-2 Minuten kochen.
Fügen Sie 1 Tasse Reis hinzu.
1 Glas Wasser. 200 ml.
1 Teelöffel Salz.
1/2 Teelöffel schwarzer Pfeffer.
1/2 Teelöffel Thymian.
15 Minuten bei schwacher Hitze garen.
Trocknen Sie die ausgeruhten Auberginen.
50 ml Pflanzenöl ein Teelöffel Thymian.
Die Aubergine auf beiden Seiten damit bestreichen.
Im vorgeheizten Ofen bei 200°C (400°F) backen, bis sie goldbraun sind.
Vom Herd nehmen, wenn das Wasser verdunstet ist.
Ein halbes Bund Petersilie.
Geben Sie einen Teelöffel gehacktes Gemüse auf den Kopf der Aubergine.
Sorgfältig einwickeln.
Führen Sie einen Zahnstocher ein, damit sich die Rolle nicht öffnet.
1 Teelöffel Tomatenmark.
1 Teelöffel Tomatenmark.
1 Teelöffel Salz.
120 ml Wasser.
Im vorgeheizten Backofen bei 200°C (400°F) 5 Minuten backen.
50 Gramm Cheddar-Käse.
Im vorgeheizten Backofen bei 200°C (400°F) 5 Minuten backen.
Petersilie.
Mit übrig gebliebenem Reis servieren.
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How to Make Turkish Eggplant Casserole (Imam Bayildi)
Imam Bayildi is a healthy vegan twist on the usual breaded, fried eggplant casserole. The slices are covered in Mediterranean tomato sauce and baked. It's super easy. Get the recipe here:
Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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☕ Glass Measuring Jug 1 litre:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
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Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
#turkishmeze #shakshuka #şakşuka
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Music:
Laid Back Guitars by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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How to Make Greek Moussaka
Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;)
Printable Version:
MORE DINNER RECIPES:
Shepherd's Pie:
Eggplant and Meat Cake:
Stuffed Onions:
Meat Burek:
Spinach and Ricotta Cannelloni:
Stuffed Grape Leaves:
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Ingredients:
3 medium – large eggplants
3 potatoes
1 large onion
2 garlic cloves
700g (24.7 oz) minced beef
3 tablespoons olive oil
2 tablespoons tomato paste
260g (9.2 oz) tomato sauce
1 cup (240ml) beef broth or 1/2 cup (120ml) red wine
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon thyme
1L (4.2 cups) milk
120g (4.23 oz) butter (1 stick + 1 tsp)
120g (4.23 oz) flour (1 cup – 2 tsp)
85g (3 oz) parmesan cheese
1/2 teaspoon nutmeg
2 egg yolks
Vegetable oil for frying
Directions:
1. Prepare the vegetables: slice the eggplants into 1cm thick. Season with salt and set aside for 30 minutes. Meanwhile peel the potatoes and slice them.
2. Wash the eggplants well and pat them dry. Fry the eggplants and potatoes until golden. Transfer to a paper towel to get rid of access oil. For a lighter version place the eggplants and potatoes in a baking pan, drizzle with olive oil and bake and golden.
3. Prepare the meat mixture: heat olive oil in a large pan over medium heat. Add chopped onions and sauté for 3-4 minutes. Add crushed garlic and sauté for 2-3 minutes more.
4. Add the meat and cook, stirring, until the beef is no longer pink. And salt, pepper, cinnamon and thyme, stir well. Add tomato paste and stir. Add bay leaf, tomato sauce and stir well. Add beef broth, stir and bring to a boil. Reduce the heat to low and simmer until thickens. Remove from heat and set aside.
5. Prepare the béchamel sauce: heat 1 litter of milk. In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
6. Preheat oven to 180C (360F).
7. Assemble the moussaka: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix. Layer the potatoes in a 13X8.5 (33X22cm) ovenproof dish, then layer half of the eggplants. Pour the meat mixture and spread evenly. Layer the remaining eggplants and pour the béchamel sauce. Grate some parmesan on top.
8. Bake for 40-50 minutes or until golden brown. Remove from oven and let cool for at least 45 minutes before cutting.
Equipment:
Baking dish:
Nonstick pan:
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