Salt, pepper and accent to taste
1 can or a little less tomato sauce
Cut eggplant into 1/4 inch slices. You want even pieces so they cook evenly. Sprinkle each slice with salt and let sit for at least 30 minutes to expel the water. Drain and pat dry with paper towel.
Brush the eggplant slices with olive oil and bake on a cookie sheet in a hot oven (450º) until lightly browned.
In a skillet, heat the olive oil and sauté the onions, pepper, garlic and spices. Do not overcook, just until wilted. Add parsley and tomato sauce and cook for a few more minutes. Arrange the eggplant slices in a prepared baking dish and pour the tomato sauce over everything. Bake at 375º for about 30 minutes. Serve cold or at room temperature.
For 4 people.
Lent Kufta – by Marge Esraelian
A meatless kufta with a unique blend of flavors.
1 18 oz. jar of peanut butter chunks
6 medium onions, chopped
1/2 to 3/4 jar (16 oz) tahini
2 1/2 cups walnuts, ground
1 large bunch of Armenian parsley, chopped
6 cans of chickpeas, washed, drained, ground
2 1/2 cups thin bulgur
1 1/4 cups regular cream of wheat
Salt and pepper to taste
Paprika or cayenne pepper
Salt and pepper
Filling: Fry onions in 1/4 cup oil until wilted; Remove from heat and let cool. Squeeze the liquid from the onions with paper towel. Combine peanut butter, tahini, walnuts, parsley, onions and seasonings in a large bowl. If the mixture is too dry, add a little hot water. Gently mix or knead the filling for a few minutes and form balls for the filling (about the size of a walnut). Place them on a plate and let cool in the fridge.
Outside: Combine and knead outer shell ingredients; use a little hot water to make a workable paste. Press in the center and on the sides, turning until you get a thin shell. Make an indent in the center with your thumb and continue opening and shaping with your index and middle fingers. Place a walnut-sized ball of filling in the center, gently wrap the filling with the outer shell. Finally, smooth the surface with wet fingers, making sure the kufta is flat at the bottom and slightly rounded at the top.
Place the shaped kufta on a tray or plate lined with waxed paper and refrigerate for 20-30 minutes. Bring a large pot of water to a full boil, adding salt and about 1/4 cup lemon juice. Remove the kufta from the refrigerator; boil in small batches for about 10 minutes until all the kuftas are cooked and come to the top. Cool kufta for a few minutes; rub with a little oil and sprinkle paprika or cayenne pepper on top and serve.
Also see: Peanut butter kufteh – a unique Lenten recipe from the Women’s Guild of St. Sarkis Armenian Church in Charlotte, North Carolina at: https://thearmeniankitchen.com/peanut-butter-kufteh-unique-lenten/
Published in 2020, the fourth printing of Vine collections is available for $25.00 each plus shipping. Please mail check to: St. Gregory Ladies Society, PO Box 246, Fowler, CA 93625.
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