How to make
Cut eggplants in half lengthwise. Prick them a few times with a fork and season them with salt. Leave them to release their bitterness for half an hour.
Put garlic cloves in the slits, grease and put baking paper in suitable tray.
Put the eggplant and arrange the peppers around it. Roast for half an hour at 390°F (200°C).
Scoop out the eggplant core and mash it. Chop and fry the celery and onion. Add the peeled tomato, season with coriander, salt, black pepper, curry and two crushed garlic cloves.
Add the eggplants and peppers along with the roasted garlic. Pour the pepper puree and tomato paste into a bowl and mix with a glass of water. Pour the mixture into the vegetable casserole and stew for 15 minutes.
If there is more liquid, increase the heat and leave it to evaporate.
Serve the Armenian Vegetable Casserole Smbukov Aylazan.
