Ailazan

Ailazan is a traditional Armenian dish made from stewed vegetables. In some variations of the recipe, meat is also used. The dish is similar to European vegetable sauté.

Etymology

The word ailazan translates from Armenian as "varied," "diverse," or "of a different kind."

To prepare ailazan, peeled eggplants are sliced into rounds, salted, and left to rest for 10–15 minutes. They are then squeezed and rinsed. The prepared eggplants are placed in a pot along with vegetable oil, peeled and diced potatoes, bell peppers, finely chopped onions, trimmed and chopped green beans, diced tomatoes, and coarsely chopped herbs. The ingredients are salted.
A second layer of vegetables and herbs is added in the same order, salted again, topped with herbs, drizzled with vegetable oil, and a small amount of water is added. The dish is covered with a rinsed plate and a lid, then stewed over low heat until fully cooked.