Armenian Vegetable Casserole
In honor and celebration of fellow Wanderblogger, Beth (Pampers and Pakhlava), and her family’s over-the-moon adoption journey to bring home their Armenian-born daughter, I decided to make a favorite family recipe for dinner last night. The recipe was passed on to me more than 25 years ago. While I’m unsure of its origins, I do know it’s a popular dish on several recipe websites.
For Beth, Big Papa and Baby Bird, here’s the recipe:
Armenian Vegetable Casserole (Tourlu)
- 1 small (about 1 lb.) unpeeled eggplant
- 2 large onions
- 3 medium-sized carrots
- 2 large stalks celery
- 1 large red or green bell pepper
- 1 or 2 large potatoes
- 1/2 pound fresh green beans
- 1 can (1 lb.) pear-shaped tomatoes
- 1/2 cup each olive oil and catsup
- about 2 teaspoons salt
- 1-1/2 teaspoons each sugar and dry basil
- 1/4 teaspoon pepper
- 3 or 4 small zucchini (Add the last 20 – 30 minutes)
- chopped parsley for garnish
Combine ingredients, cover dish and bake in a 350 degree oven for 1 – 1/2 to 2 hours until vegetables are tender. Baste vegetables with juices every 30 minutes.
Makes 12 – 15 servings. Mmm . . .
Do you have a favorite recipe from your travels, Wanderboomers? Share it with us here.10 comments