This is my favorite eggplant/vegetable spread I grew up eating in Armenia! Very delicious!
Ingredients
2 eggplants
6 red or green bell peppers
3 big onions
3 carrots
3 cloves garlic, minced
3 tomatoes
1/2 cup chopped parsley
1 TB tomato paste
1 pinch sugar (or stevia)
2 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1 cup vegetable oil
Directions
Preheat oven to 400 degrees. Line big cookie sheets with aluminum foil and arrange the eggplants, peppers and onions on them WITH the skins on! Don't even peel the onions. Roast them until the skins look dark brown (about 45 minutes or even longer).
In a small pot or a microwave steam the carrots with little water until soft. Mash them well with a potato masher. Blend the tomatoes in a blender and set aside.
Once the vegetables are roasted well put them into a bag and let them sit for a few minutes to get the skins loosened up. Once they are cooled enough to handle, peel all of the roasted vegetables, remove the cores and seeds from the peppers. Blend the onions in the blender and then put in a big skillet with oil and then start sauteing over medium heat on the stove. Cook the onions until they are golden brown. While the onions are cooking blend the rest of the vegetables and parsley.
Once the onions are golden brown add tomato paste and ground-up tomatoes and cook for 5 minutes. Then add the rest of the vegetables, garlic, sugar, salt and pepper and cook for an hour to 1 1/2 hours on a low heat stirring occasionally. It will be ready when the liquids are evaporated and it looks thick enough for a spread or dip.
Ingredients
2 eggplants
6 red or green bell peppers
3 big onions
3 carrots
3 cloves garlic, minced
3 tomatoes
1/2 cup chopped parsley
1 TB tomato paste
1 pinch sugar (or stevia)
2 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1 cup vegetable oil
Directions
Preheat oven to 400 degrees. Line big cookie sheets with aluminum foil and arrange the eggplants, peppers and onions on them WITH the skins on! Don't even peel the onions. Roast them until the skins look dark brown (about 45 minutes or even longer).
In a small pot or a microwave steam the carrots with little water until soft. Mash them well with a potato masher. Blend the tomatoes in a blender and set aside.
Once the vegetables are roasted well put them into a bag and let them sit for a few minutes to get the skins loosened up. Once they are cooled enough to handle, peel all of the roasted vegetables, remove the cores and seeds from the peppers. Blend the onions in the blender and then put in a big skillet with oil and then start sauteing over medium heat on the stove. Cook the onions until they are golden brown. While the onions are cooking blend the rest of the vegetables and parsley.
Once the onions are golden brown add tomato paste and ground-up tomatoes and cook for 5 minutes. Then add the rest of the vegetables, garlic, sugar, salt and pepper and cook for an hour to 1 1/2 hours on a low heat stirring occasionally. It will be ready when the liquids are evaporated and it looks thick enough for a spread or dip.
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| this is what it should look like after it's done cooking |
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