ARM: Ailazan (Vegetable Casserole)
Source of Recipe
"The Cuisine of Armenia", by Sonia Uvezian
1 small eggplant -- cut crosswise into
-- 1/2-inch-thick slices
2 medium zucchini -- halved lengthwise
-- and then cut crosswise
-- into 2-inch thick slices
1 medium green pepper -- seeded, deribbed,
-- and cut into 8 pieces
1 cup green beans -- trimmed and halved
-- crosswise
2 carrots -- scrapped and sliced
-- crosswise
2 medium potatoes -- peeled and cut
-- into 1/2-inch thick slices
-- (optional)
2 large onions -- thinly sliced lengthwise
4 large ripe tomatoes -- peeled, seeded,
-- and chopped
2 tablespoons parsley -- finely chopped
2 tablespoons fresh dill -- finely chopped
or
2 tablespoons mint leaves -- freshly chopped
2 medium garlic cloves -- finely chopped
-- (optional)
salt -- to taste
ground black pepper -- to taste
1/4 cup butter
Combine the eggplant, zucchini, green pepper, green beans, carrots, potatoes, and onions in a baking dish. Cover with the tomatoes and sprinkle with the parsley, dill, garlic, and salt and pepper. Dot with the butter. Bake, covered, in a preheated 350 degree oven for 1 hour or until the vegetables are tender adding a little water if the mixture seems too dry. Serve as a side dish with
roast chicken or lamb.
Note: You may substitute olive or vegetable oil for the butter and serve cold.
VARIATION: Omit the carrots and potatoes. Saute each vegetable separately in Clarified Butter or olive oil, then arrange in layers in a baking dish and proceed as above, reducing the amount of butter to 2 tablespoons.
Makes 6 servings
Categories: Armenian, Vegetables
Recipe typed for you by Judi Mae Phelps.
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