Aylazan (Vegetable stew)
4 servings
120 minutes
Aylazan is a fragrant vegetable stew from Armenian cuisine that combines the rich flavors of fresh vegetables and herbs. Its roots trace back to ancient Armenian culinary traditions where simplicity and naturalness of ingredients create exquisite harmony. Eggplants, potatoes, bell peppers, tomatoes, and green beans are stewed together, absorbing the aroma of basil, cilantro, and parsley. The dish turns out tender, juicy, and slightly sweet with soft spicy notes. It is perfect as a standalone vegetarian treat or as a side dish to meat dishes. Aylazan is served hot but its flavor also unfolds when cooled down.
1
Wash the eggplants, slice them into rounds 0.5–1 cm thick, and salt.
- Eggplant: 3 pieces
- Salt: to taste
2
Fill with water and let it sit for 10 minutes. Then drain the water and squeeze out the excess liquid. Pour a little vegetable oil at the bottom of the pot and add the eggplants.
- Eggplant: 3 pieces
3
Peel and dice the potatoes, then place them on the eggplants.
- Potato: 3 pieces
4
Clean the bell pepper from seeds, cut it into half rings, and put it in the cauldron.
- Bell pepper: 2 pieces
5
Then add the diced onion.
- Onion: 2 pieces
6
Green beans (I have frozen).
- Green beans (string beans): 150 g
7
Tomatoes in thick slices.
- Tomatoes: 7 pieces
8
Parsley, basil, cilantro leaves.
- Parsley: to taste
- Basil: to taste
- Cilantro: to taste
9
Lightly salt and pepper each layer of vegetables. Add half a glass of water. Cover the vegetables with an inverted plate, cover the pot with a lid, and simmer on low heat for 1 hour.
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
