This vegan eggplant Casserole recipe was published in the San Diego Union-Tribune on April 8, 2014. It is one of many vegan recipes featured in Dikranouhi “Dee” Kirazian’s Armenian Vegan cookbook published in 2013. During the six years it took her to write the cookbook, Dikranouhi insisted on telling no one about her project. “I wanted it to be a surprise,” she says. With the assistance of her husband George, an accomplished author and editor, Dikranouhi meticulously prepared and tested over 200 vegan recipes using no animal products, taking photos, and documenting each step and ingredient along the way.
Born and raised in Beirut, Dikranouhi came to the United States in 1959, where she taught Armenian language classes at Holy Cross Armenian Church in Union City, New Jersey.
2 large eggplants
Olive oil (for brushing eggplant)
Salt, pepper and garlic powder, to taste