Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. I made this dish for Thanksgiving; it was a big hit with my Armenian grandmother! Serve with sides of tabuli salad, hummus, and a whole wheat pita. I hope you enjoy this taste of Armenia from my family to yours!

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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
5 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • Cut eggplants in 1/2, then cut each 1/2 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 9x13-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.

Cook's Notes:

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.

Nutrition Facts

249 calories; protein 5.5g 11% DV; carbohydrates 30.3g 10% DV; fat 14.4g 22% DV; cholesterol 0mg; sodium 332.1mg 13% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2020
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. Read More
(1)

Most helpful critical review

Rating: 3 stars
07/13/2019
While I can appreciate that in the US we enjoy "large" eggplant, that's not really true in most of the rest of the world. I would really appreciate it if your chefs would give the approximate weight of ingredients described with qualifiers like large, medium and small. Your site offers recipes from around the world -- don't you think it's time to recognize that your audience is also from around the world? Not to beat the horse, but the eggplant I buy is about 60 to 100 grams each. I have no idea how large is large in this recipe. I'll do my best with what I have and post photos and gram weight for the ingredents. Thanks so much for your understanding. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/09/2019
Did not deviate anything, at all and it was Wonderful! Thanks for the recipe. It will be made at many events throughout the year. Read More
(1)
Rating: 5 stars
12/16/2019
Very tasty! I will make minor changes to better service my littles next go around. Read More
(1)
Rating: 5 stars
02/11/2020
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. Read More
(1)
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Rating: 5 stars
01/15/2020
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! Read More
Rating: 3 stars
07/13/2019
While I can appreciate that in the US we enjoy "large" eggplant, that's not really true in most of the rest of the world. I would really appreciate it if your chefs would give the approximate weight of ingredients described with qualifiers like large, medium and small. Your site offers recipes from around the world -- don't you think it's time to recognize that your audience is also from around the world? Not to beat the horse, but the eggplant I buy is about 60 to 100 grams each. I have no idea how large is large in this recipe. I'll do my best with what I have and post photos and gram weight for the ingredents. Thanks so much for your understanding. Read More
Rating: 5 stars
08/21/2020
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. Read More
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