This Armenian eggplant recipe will satisfy even the pickiest eater when served as a simple vegetarian side dish or main course. The tomato, onion, and bell pepper flavors combine with the tenderized eggplant in the oven to create a delicious Middle Eastern dish. For Thanksgiving, I prepared this dish, and my grandmother, who is Armenian, loved it a lot! Serve with a whole wheat pita and sides of hummus, tabouli salad, and salad. This is a taste of Armenia from my family to yours; I hope you enjoy it!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 2 large eggplants
- ¼ cup olive oil, divided
- 1 red bell pepper, cut into 1-inch strips
- ½ onion, sliced
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 (8 ounce) can tomato sauce with no salt added
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pinch chopped fresh parsley, or to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut eggplants in half, then cut each half 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 9×13-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.
- You can use a green bell pepper instead of red or a combination of both.
- Once you fill eggplants, you can alternatively pour 1/2 the tomato sauce over eggplants and cover the dish with plastic wrap to chill, 8 hours to overnight. Before baking, cover with remaining tomato sauce.
- This stores well in the refrigerator for lunch the next day.
Reviews
Family loved this – kids 3- 9! I forgot the can of tomato sauce. No one noticed!
This is a great recipe. Made it with stuff we grew in the vegetable garden and followed the recipe as written. Plenty for everyone and everyone enjoyed it.
Another great option for eggplant! I used canned petite diced tomatoes instead of the tomatoes and instead of the sauce, and I sprinkled a bit of garlic, oregano, basil, black pepper, and red pepper flakes on top before the final bake because sauce usually has spices, while the diced tomatoes do not. It was very tasty, and I will definitely make it again. I served it as the main course with brown rice and quinoa on the side. I think it would taste great with some grated Parmesan or other cheese melted on top.
DELICIOUS and sooooo comforting!!! The only thing I did differently was to use the entire 15-oz. can of tomato sauce (I didn’t have a smaller can and didn’t want to waste any). Even my husband, who isn’t particularly fond of eggplant, enjoyed this dish very much! Thanks for a lovely, healthy recipe!!! Will make it again!
Very tasty! I will make minor changes to better service my littles next go around.
Did not deviate anything, at all and it was Wonderful! Thanks for the recipe. It will be made at many events throughout the year.