Macaroni Baked in Yogurt (Arshda Madznov)

Armenian Eggplant

This is a wonderful vegetarian Armenian dish that I prepared when I was thinking of starting a blog. I am ready to make it again! This recipe is adapted from The Yogurt Book by Arto Der Haroutunian via World Vegetarian Classics by Celia Brooks Brown. I increased the garlic from one to six cloves, used whole wheat penne noodles, and substituted campari tomatoes for vine ripened.

  • olive oil for frying and greasing
  • sea salt and freshly ground black pepper
  • 200g / 7 oz dried macaroni or other pasta shapes
  • 2 medium eggplants, about 450 g / 1 lb, sliced into thin circles, about 5 mm / 1/4 inch thick
  • 500 ml / 16 fl oz / 2 cups plain yogurt
  • 2 egg yolks
  • 1 tsp fennel seeds
  • 2 tsp dried dill weed
  • 1-6 garlic cloves
  • 3 large vine-ripened tomatoes, sliced into thin circles
  • 100 g / 3.5 oz feta cheese, crumbled
  • 30 g / 1 oz / or 1/3 cup flaked or slivered almonds ( a good handful)
  • crisp green salad, to serve
  • 20 x 30 cm / 8 x 12 inch casserole or gratin dish
  1. Preheat the oven to 400 degrees. Brush the casserole or gratin dish with oil.
  2. Bring a large saucepan of water to a boil and salt it well. Cook the macaroni or pasta until al dente. Drain thoroughly.
  3. Meanwhile, heat a large frying pan over medium heat and add a shallow pool of oil. Add the aubergine slices and fry until soft and golden. Drain on paper towels.
  4. Beat together the yogurt, egg yolks, fennel seeds, dill, garlic and salt and pepper to taste in a large bowl. Stir the pasta through this mixture to coat evenly. Scoop into the baking dish and smooth the surface.
  5. Cover the pasta with interleaved rows of sliced cooked eggplant and tomato. Sprinkle the feta and almonds over the top. Cook in the oven until hot, bubbly and golden on top, about 20-25 minutes. Serve with a crisp green salad.

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