Greetings, my dear gourmets. Today I will tell you about a vegetable, which is actually a berry. And he also has such strange names: Turkish tomato or crazy apple. Guess what it is? Of course, it's eggplant. I love them. But today I will share with you delicious recipes for pickling eggplant and what dishes you can cook from them.
This is a very simple and quick dish to prepare. It turns out amazingly tasty, a bit like tasting like mushrooms. In the recipe I use Adyghe salt. Spices have already been added to it, which give additional flavor to the finished dish. And if you are afraid that it will be sour, take apple cider vinegar 6%.
You will need:
- 1 kg of young eggplant;
- a head of garlic;
- large bunch of dill
For marinade:
- 2 tbsp coarse salt (possibly Adyghe);
- 80 ml vegetable oil;
- 1 tbsp sugar (optional)
- 120 ml of vinegar 9%;
- 2 liters of water;
- 4 things. allspice in a pot;
- 2 pcs. cloves.
For washed fruits, cut off the tails on both sides. Cut into cubes, 1.5-2 cm in size.
Finely chop the dill and place in a separate bowl.
Pour water into a saucepan, put on fire. Add salt. Once the water boils, add the vegetable cubes. Stir, pour in vinegar, add allspice and clove buds.
Eggplants are light, they constantly pop up. Therefore, stir them all the time so that everything boils evenly. Boil 5-6 minutes. The vegetable cubes should be slightly soft. Do not overcook them, otherwise they will be like porridge in the dish.
As time passes, put the eggplant in a colander, leave for 20 minutes.
Finely chop the peeled garlic cloves with a knife. It will marinate and will be very tasty.
Transfer to a separate bowl first cubes of vegetables, dill, garlic, oil. Add a spoonful of sugar if you like, but I don't. Mix the ingredients thoroughly.
When the eggplants are completely cool, cover the container with a lid and leave for 12 hours. I recommend preparing the dish in the evening. And the next day, boil young potatoes for lunch and serve a pickled snack 🙂
Pickled vegetables can be eaten with any side dish. For example, with buckwheat, rice or potatoes. And it's also a great addition.
Recipe for marinating eggplant for the winter in jars
A win-win recipe. You only need 2 ingredients and a marinade. It turns out very tasty, and the vegetables look like mushrooms due to frying 🙂
- 3 kg eggplant;
- 150 ml of water;
- 1.5 tbsp salt;
- 3-4 medium-sized bulbs;
- 100 ml of vinegar;
- seasoning for barbecue (or your other favorite);
- 2 tbsp Sahara.
Peel the fruit from the skin and cut into large pieces. If the vegetable is large, then cut into 3 pieces. Cut each one in half. Chop the onion into rings.
Fry the eggplant in batches in a pan with hot oil.
When everything is ready, put a small portion of eggplant in a large saucepan. And top with a portion of the onion and sprinkle with seasoning for barbecue. For 3 kg of vegetables, 5 g of barbecue seasoning will go. You can use your favorite seasoning.
For the marinade, pour 150 ml of water, sugar and salt into a saucepan. When the water boils, add the vinegar. Bring to a boil, turn off the heat. Wait until it cools down and pour over the vegetables. Top with a large plate and put the vegetables under pressure for 12 hours. Instead of oppression, you can use a three-liter jar filled with water.
As time passes, you can lay out the vegetables in jars. Fill each with vegetables.
Pour the juice to the brim and cover with a metal lid.
At the end, sterilize the jars for about 15-20 minutes. To do this, take a little water in a large saucepan, heat it so that it is a little warm. Lay a towel on the bottom. This is necessary so that the banks do not crack. Place jars in a pot of warm water. Add water up to your shoulders. Cover the pan with a lid and sterilize from the moment of boiling for 15 minutes.
Put the jars on the table, wipe off the water and roll up the lids. Turn over, wrap. Harvesting for the winter with onions is ready. Once cool, you can clean in the refrigerator or cellar.
Video recipe: how to pickle eggplant in oil in Italian
One of the popular Mediterranean snacks. Served before the main course, simply spreading vegetables on bread. This delicacy is so tasty and fragrant that you better prepare more jars for the winter 🙂
Crispy eggplant like mushrooms
Cooked vegetables in this way are indescribably delicious. I'm sure you will definitely like them! To make this blank for 2 half-liter jars, you need to take:
- a kilo of eggplant;
- 1 st. a spoonful of salt;
- 2 peas of allspice;
- 1 st. a spoonful of sugar;
- chili pepper;
- 4 cloves;
- 2 laurels;
- 6 black peppercorns;
- head of garlic;
- 130 ml of vegetable oil;
- 6 art. spoons of 9% vinegar;
- 1200 ml of water.
Pour water into a medium sized saucepan. Add sugar and salt here and send the spices (cloves + lavrushka + black and allspice). We put the pan with the contents on the fire.
While the marinade boils, we switch to eggplant. Rinse them and remove the stalks from the fruits. Then we cut them into pieces about 2 x 2 cm. Cut the peeled garlic cloves into thin slices. Chili pepper cut into thin half rings.
Add vinegar to the boiled marinade and send sliced ​​\u200b\u200bfruits here. From the moment of boiling, boil them for about 5 minutes. Then we throw the workpiece into a colander. Pour oil into a frying pan and heat it up. We send garlic and chili peppers there and fry them for a minute, while stirring constantly. We also add the eggplant. Simmer everything together for about 3 minutes.
After that, put the vegetables in sterile jars. Pour the oil from the pan on top, it should completely cover the vegetables. Everything is very easy to prepare, right? If suddenly something is not clear, I recommend this video recipe for cooking eggplant for the winter.
Quickly pickle eggplant with carrots and garlic in one day
Stuffed eggplant prepared according to this recipe turns out to be a little spicy. By the way, you can use the filling as a sauce for meat casseroles.
- 4 kg eggplant;
- 200 g of garlic;
- a kilo of carrots;
- bunch of parsley;
- 50 ml of oil for frying;
- water;
- salt.
We cut off the stalks of the washed vegetables and make several shallow cuts with a knife on each fruit. We put a pot of water on the stove, when the liquid boils, add some salt and immerse the vegetables there. Cook for about five minutes, no more. Then lay the vegetables in rows on top of each other. We put a cutting board on them, and on top - a load. Under pressure, excess fluid will leave them. Leave them to cool down.
Chop the peeled carrots and fry in sunflower oil. Finely chop the garlic and herbs with a knife. Combine carrots with garlic mass and herbs. Add salt and mix everything thoroughly - the filling is ready.
Make a slit in each eggplant and start stuffing with stuffing. Next, stuffed vegetables are placed in clean 2-liter jars. Lay tightly, on the "shoulders".
For marinade per liter of water add 1.5 tbsp. tablespoons of salt and bring the brine in a saucepan to a boil. Immerse in it a few peas of allspice and remove from the fire. Eggplants are poured with marinade, jars are covered with plastic lids and left warm. You can taste the dish in a day.
To roll up for the winter, after 3-5 days, roll up the jars with metal lids, sterilize for about 20 minutes and close. After that, they are turned over, insulated, and a day later they are moved to the cellar. To speed up the process.
Delicious Korean recipe with carrots and onions
This appetizer will certainly become a favorite among lovers of spicy and savory dishes. Due to the variety of vegetables present here, this dish is more like a salad. After 2 days, as you do, you can already try.
- a kilo of eggplant;
- 2 pcs. bell pepper;
- 2 onions and 2 carrots;
- 1 chili pepper;
- 2 tbsp. spoons of sugar;
- 3 art. spoons of vinegar 9%;
- salt;
- 20 g of garlic;
- liter of water;
- 40 g parsley;
- 1 teaspoon chopped coriander;
- 70 ml vegetable oil;
- ground black pepper (to taste).
Rinse the eggplant thoroughly, remove the stalk from them, make a longitudinal incision in each. Just don't cut all the way through. Next, send them to boiling, slightly salted water and boil for 10 minutes. After that, throw the fruits into a colander, and then cut them into thin sticks.
Rinse the parsley and chop with a knife. Cut the onion into thin half rings, and grate the carrots on a Korean grater into strips. Grind the garlic in a garlic press. Remove seeds from peppers and cut into cubes.
Combine eggplant, peppers, carrots, onions and garlic in a bowl. Add greens, sugar, a little salt, coriander, black pepper, vinegar and oil there. Mix everything thoroughly and transfer the workpiece to a clean jar with a plastic lid. Send the jar for a couple of days in the refrigerator. And then you can take a sample. Happy weaving!
How to cook marinated eggplant in Armenian style
This appetizer is able to diversify your everyday menu and add zest to the festive feast. After a day, the snack will be ready. So you won't have to wait long 🙂
- 1300 g eggplant;
- 1 small chili pepper;
- 300 g of Bulgarian sweet pepper;
- 3 garlic cloves;
- 200 g dill;
- 300 g parsley;
- salt (enough 2 tablespoons);
- 4 tbsp. l. grape or apple cider vinegar 9%.
We cut off the stalks of the washed eggplants and make longitudinal cuts in them. After we send it to boiling salted water for 5 minutes. After cooking, we recline the vegetables in a colander to remove excess liquid.
Chile cut into thin rings. Peel the garlic, mince with a garlic press. Remove seeds from bell pepper and cut into cubes. Finely chop the greens and mix with chili peppers, Bulgarian and garlic.
By the way, if you wish, you can cook tender Georgian-style eggplants. Here is a video recipe for this delicious dish.
Recipe for pickled eggplant stuffed with cabbage and carrots
There is such a wonderful set of spices here that connoisseurs of Azerbaijani cuisine will really like this yummy! Believe me, it will turn out incredibly tasty. Oh, what eggplants will turn out tender - just melting in your mouth. The recipe for this dish is:
- 10 pieces. eggplant;
- 1 bunch of greens (cilantro + dill + parsley + mint);
- a whole head of garlic;
- 2 pcs. hot pepper (green + red);
- salt;
- 280 ml of 6% apple or grape vinegar;
- water.
Wash the vegetables, cut the stalks and make a longitudinal incision in each fruit. Then pour salt into each "pocket" and leave for an hour. This must be done in order for the bitterness to go away. After carefully squeeze the juice and immerse the fruit in boiling water. Blanch them for 10 minutes, and then send them under oppression for a couple of hours.
In the meantime, prepare the filling. To do this, finely chop the greens. And we pass the garlic, peeled from the skin, through a garlic press. Cut the peppers into small cubes with a knife. Mix greens with garlic and pepper. Add 2 tbsp vinegar here. spoons and some salt.
We stuff the eggplants with the filling and put them in an enamel pan or in a saucepan. It is advisable to place them closer to each other. Next, mix a glass of boiled water cooled to room temperature with a glass of vinegar. Add 2 teaspoons of salt to this solution and mix everything thoroughly. Pour the stuffed eggplants with marinade, while the brine should completely cover the vegetables.
We cover the dish with a lid and leave it on the table for about 2-3 hours. And then we send the yummy to the refrigerator. You can take a sample after a couple of days. In the marinade in the cold, this yummy can be stored for up to a month.
Lightly salted eggplant with garlic overnight
This salad goes well with meat dishes. It is easy and simple to prepare. Take the following components:
- 700 g eggplant;
- 3 garlic cloves;
- 2 tbsp. l. apple cider vinegar;
- 4 tbsp. l. vegetable oils (take odorous - unrefined);
- bunch of parsley;
- 2 liters of water;
- 2 tbsp. l. salt.
We wash the vegetables and cut off the stems. And we cut the fruits themselves into such pieces that it would be convenient to prick on a fork. After we make a brine - add salt to the water, put on fire. And when it comes to a boil, dip the pieces of vegetables into it. Boil them for 5 minutes. Then throw them in a colander and cool.
Garlic, peeled, cut into thin slices. Chop the greens with a knife. Mix garlic, herbs and eggplant. Add oil and vinegar to this. And then mix everything well. Transfer the salad to a saucepan, cover and refrigerate. After 12 hours, the snack will be ready. You can bring it to the table.
I think you will not deny that the taste of food depends on the quality of the products that we use. Therefore, take responsibility for the choice of vegetables. I advise you to use young fruits. They cook much faster. But ripe vegetables contain a lot of corned beef. It is he who gives bitterness to vegetables. And mature eggplants have a tough skin - you may even have to remove it.
Want to spice up your appetizer? Add one hot pepper to the filling - cut it with a knife into thin rings. Only more than one for the first time I do not advise adding.
If you are going to eat pickled eggplant soon, prepare the snack in a container. Keep this dish in the refrigerator. Only the shelf life of such a snack in most cases is a month. So you will have to try - you will need to sharpen everything within the agreed time frame.
Now, my dear readers, you know how to pickle eggplant. Share the link to the article with your friends - let them read, cook and invite you to visit 🙂 And. Soon there will be an article about. And that's all for today: bye-bye!
In Armenia, eggplants are among the most popular vegetables. They are stewed, baked, added to salads, soups and main dishes. For the winter, they are harvested here in different forms: they are fermented, marinated, complex snacks and stews are made from them, and jam is made. If you are thinking about what to cook from the “blue ones” for the future, for the winter, you should study Armenian eggplant recipes - there will definitely be plenty to choose from here!
Cooking features
Armenian eggplant can be closed according to different recipes that have significant differences. It is not only about the composition, but also about the technology of preparation. There is no single algorithm, but there are several features that remain relevant regardless of the selected procurement option.
- Breeders have bred eggplant varieties that have almost no bitter aftertaste. But if you don't know how high the solanine content is in the vegetables you've purchased, it makes sense to take steps to remove it. This process is simple: you need to prepare a solution at the rate of 20 g of salt per 1 liter of water, immerse the fruits chopped or chopped with a fork into it, wait 20-30 minutes, rinse the eggplants in running water. Another way to remove solanine is to salt the chopped vegetables, wait 10 minutes, rinse the pieces. The third option is to boil the fruits for 5 minutes in salt water.
- To cook eggplant in Armenian for the winter, you need to choose strong, young and small fruits with green tails. They should easily fit into the jar, especially if you plan to marinate them whole. Especially small fruits (up to 10 cm in length) are needed for jam.
- If you want eggplant to retain its shape better after preservation, you should not peel it before that. The tips of the fruits are cut off in any case. The fruits themselves are pierced in several places with a fork or a toothpick so that they are better saturated with brine, marinade or syrup.
- Banks must be washed with soda and sterilized, boil the lids. If the snack will be stored in the refrigerator, you can use plastic lids. For indoor storage, eggplants are covered with metal lids to ensure tightness.
- If the recipe for the workpiece provides for its sterilization in jars, it is advisable to choose containers that are small and the same in size.
The conditions and terms of storage of eggplants in Armenian depend on the recipe used.
Stuffed eggplant in Armenian for the winter
Composition (per 3 l):
- small eggplants - 2.4 kg;
- bell pepper - 0.6 kg;
- garlic - 10 cloves;
- fresh parsley - 100 g;
- vegetable oil - 1 l;
- table vinegar (9 percent) - 80 ml;
- salt - 20 g;
- hops-suneli - to taste.
Cooking method:
- Wash the eggplants, cut off their ends. Cut the fruits lengthwise, but not completely, so that they can be opened like books.
- Place the eggplants in the prepared saline solution. After 20 minutes, rinse, dry with a napkin.
- Arrange the fruit on a baking sheet. Preheat the oven to 180 degrees. Send "blue ones" to it. Bake them for 30 minutes.
- Remove the vegetables from the oven, put them in a saucepan, press down with a plate, put a jar of water on it. Keep the eggplant under pressure for half an hour to remove excess moisture from them.
- Remove the seeds from the peppers by removing the stems. Scroll through the meat grinder using a medium-sized nozzle.
- Mince the garlic in the same way.
- Chop the greens with a knife, you can not too finely.
- Combine pepper, garlic and herbs. Add suneli hops and salt, mix well.
- Put the filling of pepper, garlic and herbs in the middle of the eggplants. For reliability, you can tie the fruits with cooking thread.
- Put the peppers in a saucepan, fill with oil, place a weight on top.
- Leave for 5 days at room temperature.
- Sterilize the jars, place the eggplants tightly in them.
- Pour vinegar into jars.
- Heat the oil in which the eggplants were marinated and pour into jars.
- Close the jars with plastic lids and store in the refrigerator.
Recipe for the occasion::
Eggplant prepared according to this recipe can be stored in the refrigerator for up to 6 months. If they are sterilized in a water bath (at the rate of 20 minutes per 1 liter) and hermetically rolled up with metal lids, then the snack can be kept in any cool room, its shelf life will increase to 12 months.
Armenian eggplant salad for the winter
Composition (per 2.5–3 l):
- eggplant - 1.5 kg;
- tomatoes - 1 kg;
- onions - 0.25 kg;
- carrots - 0.25 kg;
- bell pepper - 0.5 kg;
- hot pepper - 0.5 pcs.;
- garlic - 10 cloves;
- clean boiled water - 0.2 l;
- refined vegetable oil - 0.2 l;
- sugar - 100 g;
- salt - 20 g;
- vinegar essence (70 percent) - 20 ml.
Cooking method:
- Cut the eggplant into cubes, soak in saline, rinse, let them dry.
- Onion, freeing from the husk, cut into half rings, not too thin.
- Free the sweet pepper from seeds, cut into halves or quarters of rings.
- Carrots, peeled, chop in circles.
- Pour boiling water over the tomatoes, peel, cut the flesh into medium-sized cubes.
- Cut the hot pepper into thin rings, remove the seeds from them.
- Combine vegetables, place in a saucepan.
- Separately combine butter, sugar, salt and water. Pour in vegetables, stir.
- Put the pot with vegetables on a slow fire, bring its contents to a boil, cook for half an hour.
- Add garlic crushed with a special press and vinegar essence. Boil the snack for another 5 minutes.
- Arrange the salad in sterilized jars, seal them tightly.
A salad made according to this recipe is well worth it even at room temperature. It will not spoil for at least a year, but can be stored even longer.
Armenian eggplant jam for the winter
Composition (per 1 liter):
- small eggplants (up to 10 cm) - 0.5 kg;
- sugar - 0.6 kg;
- walnut kernels - 50 g;
- water - 0.75 l;
- soda - 10 g;
- cloves - 2-3 pcs.
Cooking method:
- Peel the eggplant, prick with a toothpick, dip it into a soda solution prepared from 10 g of soda and 0.5 l of water. Leave for 3 hours. Rinse well and dry.
- Boil water (its amount is not indicated in the recipe, as it can be any). Dip the eggplant in it, blanch for 5 minutes. Throw in a colander, let dry.
- Prepare syrup from a glass of water and sugar. Put eggplant in it, cook them for 15 minutes.
- Remove from heat, let cool.
- Bring to a boil again and simmer for 40 minutes.
- Add the cloves and crushed nuts, continue cooking for another 10 minutes.
- Arrange eggplants in prepared jars, filling with syrup. Close tightly and store until winter.
Eggplant jam cooked according to this recipe is not capricious, it can stand at room temperature. You need to eat it within a year.
Eggplants prepared for the winter in Armenian can be very different. Both sweet lovers and spicy lovers will find a canned food option that meets their gastronomic preferences.
Product Matrix: 🥄
Armenian cuisine is considered one of the oldest in the Caucasus, therefore, in the tradition of the people, there are delicious preparations that are distinguished by originality, specific cooking technology. Of vegetables, eggplants are in the first place, and among seasonings, preference is given to cilantro, mint, basil, thyme.
Eggplants have been popular with Caucasian peoples for a long time. They prepare a wide variety of dishes from blue fruits, noting their benefits to human health. The bitter fruits of vegetable crops are used for:
- stimulation of the nervous system;
- strengthening the walls of blood vessels;
- prevention of the formation of malignant tumors;
- improve the condition of the skin, nails, hair;
- removal of toxins from the intestines;
- normalization of kidney function;
- strengthening of bone tissue.
Blue vegetables should definitely be included in the diet for those who suffer from atherosclerosis, arrhythmia, osteoporosis, osteochondrosis. Fruits are useful for pregnant women, folic acid in their composition prevents the development of pathologies in the fetus.
No wonder Armenian cuisine is rich in eggplant recipes. They are the best among the blanks for the winter and amaze with their diversity.
Armenian winter eggplant preparations
Recipes of Armenian vegetable dishes are presented as appetizers, salads, as well as salty, pickled products. An interesting combination of eggplant in Armenian for the winter with other products. Most often these are apples, tomatoes, sweet peppers, herbs.
spicy snack
Of the vegetables in the dish, there are carrots (200 grams), as well as a kilogram of tomatoes, 750 grams of eggplant, the same number of zucchini, half a kilogram of onions, sweet peppers.
To add piquancy, you need a pod of hot pepper, a head of garlic. All components are cut into cubes, except for carrots - they are rubbed on a coarse grater. It is better to remove the thick skin from a tomato, after steaming the fruits.
Mixed vegetables are poured with a brine prepared from twenty milliliters of acetic acid mixed with a small amount of water and 250 milliliters of vegetable oil. 100 grams of sugar and 50 grams of salt are added to the mixture. To dissolve them, mix everything thoroughly. Stew vegetables in brine for 50-60 minutes. At the end, the Armenian hot appetizer is laid out in sterilized jars and rolled up with lids.
Video: Armenian spicy eggplant appetizer for the winter
Delicious salads for the winter
Salads are also prepared from eggplant, in which the vegetable is the main ingredient.
It is taken in the amount of one kilogram. It needs 750 grams of onions.
From greens - a bunch of cilantro and onion feathers. Sliced ​​eggplant circles need to be fried in vegetable oil. Chopped greens, diced five cloves of garlic are mixed with salt. Laying the fruits with chopped onion rings, grease each layer with a green-garlic mass. Then they pour everything with a marinade made from vinegar, salt, sugar.
And this is how eggplants are prepared for the winter, using tomatoes and apples with them. Peeled eggplant (2.5 kilograms) cut into cubes. Now you need to pass through a meat grinder two kilograms of tomatoes, one and a half - bell peppers, 700 grams of apples. Add chopped onion into the resulting mass. After placing the vegetables in a saucepan, pour them with 250 milliliters of vegetable oil, adding 200 grams of sugar, salt to taste, pepper. Stewing vegetables over low heat takes one hour. Store eggplant salad in sterilized jars with a twist.
They also praise such a good preparation with blue fruits. For two kilograms of vegetables, one hundred grams of celery root, four pieces of green apples, five cloves of garlic, three tomatoes are taken. First, chop the celery root and fry it, cut the apples, simmer for several minutes in the oven. In order to remove bitterness from fruits, diced, they are sprinkled with salt. After mixing apples, celery with blue ones, pour in half a glass of oil and stew for twenty-five minutes. Mash the baked tomatoes with a fork, remove the skin from them, add to the rest of the ingredients. Now the dish needs salt, spicy herbs - coriander, chopped parsley. After turning off the stove, sugar is added to taste, everything is mixed and hot laid out in jars. Eggplants prepared in this way for the winter are just delicious.
pickled vegetable
Of the canned dishes, the recipe for eggplant marinated with pepper is interesting.
Taken four pieces of a bitter vegetable, washed, cut lengthwise and boiled in salt water for four minutes. Finely chop cilantro, garlic, grind three pieces of bell pepper in a blender. Eggplants are stuffed with chopped vegetables, put them in a saucepan. Pour the mixture with 90 milliliters of nine percent vinegar, pour 20 grams of sugar and 30 grams of salt into a container, add a little boiled water so that it covers the vegetables. A press is placed on top, vegetables are placed in the refrigerator for five to six days. In order to preserve marinated eggplants in Armenian style for the winter, they are transferred to steamed jars, poured with the oil in which they were located, and rolled up.
There are several options for cooking vegetables. You can use baked eggplant instead of boiled. Chopped hot pepper pod is added to the minced vegetable to make the dish spicy.
vegetable caviar
Eggplant caviar was once considered overseas, as it was served only at the royal table. Now every housewife can cook it. Sliced ​​and peeled blue fruits must be baked. They will become soft, they will leave unnecessary bitterness. For a snack, they take 2.5 kilograms of eggplant, 400 grams of sweet pepper fruits, and 300 grams of tomato. Additional vegetable ingredients are finely cut and blanched. Combined with eggplant, simmer under the lid for up to seven minutes. Now it remains to pass the vegetables through a meat grinder or chop them in a blender. 250 grams of sugar, chopped head of garlic, a pod of bitter pepper, salt - 120 grams are added to the mass. The finished vegetable mixture is placed in jars and immediately rolled up. Armenian eggplant caviar is placed in a cold place for the winter.
How to choose the right eggplant
Before you start harvesting salted eggplant in Armenian style, you need to choose the right fruits. They have the following requirements:
1. The stalk of the vegetable should be green.
2. The peel of ripe eggplant is dark, as if it had just been pulled out of a fire.
3. From above, the fruits are smooth, without spots, elastic to the touch, not flabby.
Delicious preparations for the winter are obtained from a fresh product. It is best if the fruits are just picked, because they are not recommended to be stored for a long time. Within a week after harvest, they will lose moisture. A little longer, the fruits of the vegetable are stored in a plastic bag. Eggplants can be kept fresh in a room where the temperature is no higher than eight degrees Celsius, and the humidity reaches 80-90 percent. Such conditions correspond to a cellar, basement or insulated loggia. Important for maintaining the freshness of a vegetable is the lack of light.
It is better to preserve vegetables that are suitable for these purposes. From varietal eggplants for caviar, rounded and pear-shaped fruits of the Albatross variety, Black handsome are suitable. As part of vegetable snacks, Diamond, Galich, Black Opal are magnificent. Eggplant varieties Khalifa, Samurai Sword are recommended to be marinated. They have soft flesh and strong skin.
All vegetable preparations are time-tested, recipes are shared and used by the most practical, experienced housewives.
A wonderful dish with a bright aftertaste of eggplant and spicy bitterness has long taken its rightful place not only on the dinner table, but also on the festive table. It is impossible to cook all the eggplant-based snacks that exist in oriental cuisine, however, you simply must try these. We offer you proven recipes for cooking eggplant in Armenian step by step with photos. They cook quickly and are eaten instantly!
Which is better to choose eggplant
It is extremely important for any recipe to choose the right eggplant, otherwise the taste of the workpiece can be spoiled. The main ingredient for cooking the dish should be of medium size, since large fruits have more bitterness and seeds. You should pay attention to the stalk, it should not be dry, and the skin is wrinkled.
A fresh eggplant has a green stalk and a smooth, undamaged skin. By choosing fresh vegetables, you can prepare the most delicious Armenian eggplant recipe for the winter without much hassle. Overripe and lain for a long time in the refrigerator are blue, it is better to put them on caviar.
Eggplant in Armenian marinated
Hostesses process eggplant in different versions of this recipe in their own way. You can simply wash the fruits and remove the stalk. You can peel the vegetable from the skin, but eggplant retains its shape better with it. Which option to choose is up to you, it will not affect the taste of the dish in any way. The cold appetizer tastes especially good, so it is served immediately from the refrigerator to the table. Thanks to pickling, the dish turns out with a pleasant sourness, it just melts in your mouth!
The Armenian marinated eggplant recipe has been passed down by Armenian families from generation to generation. Since then, the recipe has undergone many changes and all this is due to the fact that someone prefers to add a lot of hot peppers or, conversely, garlic to the appetizer. You can store them for a whole week in the refrigerator, during which time the vegetables are well marinated.
Required Ingredients:
- eggplant - 4 pcs;
- sweet peppers - 3 pcs;
- hot pepper and garlic according to taste;
- parsley;
- 9% table vinegar - 90 ml;
- salt - 30 gr;
- sugar - 20 gr;
- spices (coriander, suneli hops, ground pepper).
Wash the eggplant, make cuts along and boil in salted water for 3-4 minutes. Readiness to check with a wooden stick, the skin should be slightly elastic when pierced.
It is important not to overcook the vegetables, otherwise they will be soft and tasteless!
Remove them from the pan and cool, and in the meantime finely chop the herbs, peppers and garlic.
If desired, vegetables can be passed through a meat grinder or use a blender. Mix the vegetable mixture with the spices and stuff the eggplants with them. Put in a saucepan, add sugar, pour vinegar. Pour the eggplants in Armenian style with warm boiled water, so that the liquid covers the vegetables. You do not need to pour too much water, the vegetables will let the juice go.
Put a press on top, stand for 12 hours, then cool and serve.
Armenian eggplant recipe for the winter
As a rule, the idea of ​​\u200b\u200bpreserving eggplant for the winter causes a storm of indignation, especially among novice housewives. For some reason, they think that this is a very laborious process, they do not always understand what will happen as a result. We offer you to diversify the contents of the blanks with new types of conservation. For example, Armenian-style eggplant for the winter will delight you with its excellent taste and aroma. A jar of vegetable snacks prepared according to this recipe will take its rightful place on the table in the winter.
Required Ingredients:
- eggplant - 3.5 kg;
- 1.2 kg - onions;
- garlic, taking into account taste - 2 heads;
- spices (hops-suneli, ground black pepper);
- salt to taste;
- 700 ml - vegetable oil for frying vegetables.
To observe the oriental traditions of cooking this dish, you will need a cast-iron or aluminum cauldron.
Step by step recipe:
- To begin with, we wash the vegetables, cut off the stalks of the eggplant, peel the onion and garlic. As a rule, eggplants need to be cut lengthwise into large strips, but if you like it differently, no problem. After that, they need to be lightly salted and pressed with something heavy for 24 hours. Thus, being under pressure for a day, eggplants will give up all excess moisture and bitterness.
- Well-pressed blue ones are fried in a cauldron in vegetable oil. In a separate pan, fry the chopped onion in half rings. As soon as the eggplant turns golden, add onion and chopped garlic to the cauldron. Next, salt and spices, mix and let the appetizer stew for another half hour.
- It is not necessary to sterilize the salad; we place the fragrant mass in jars prepared for preparations and cork with lids. Armenian-style eggplants infused in the cellar are served as a cold dish with meat and a hot side dish.
Armenian eggplant in the oven
Traditionally, the dish is usually called “Armenian Badrijan”, in the east it is a universal favorite on the table! Thanks to a step-by-step recipe, even a novice hostess can cook it.
Required Ingredients:
- eggplant - 4-5 pieces;
- ground beef - 0.5 kg;
- the bulb is large;
- 4 fresh tomatoes;
- butter and vegetable oil - 50 gr each;
- spices and herbs (blue basil, cilantro, dill);
- salt to taste.
We start cooking by cleaning the eggplant using the method shown in the photo.
Peeled eggplant cut on one side and lightly fry in hot fat on all sides. A golden crust will be a sign of readiness.
Set the eggplant aside, and in the meantime, fry the onion, minced meat and tomatoes in a cauldron. In the process of frying, salt and season the mass with spices.
Traditionally, ground beef with lamb is added, although any type of meat (pork or chicken) can be used.
The resulting filling is placed in the incision of each eggplant. We form them so that they are stably placed on a baking sheet. Place the dish in the oven and bake at medium power until cooked through for about half an hour.
Turn off the oven, let it brew a little, sprinkle with herbs and you can serve. Armenian eggplants in the oven are ready. Bold experiments and bon appetit!
I suggest you cook a quick Armenian eggplant appetizer. Residents of Eastern countries have always been famous for their ability to cook delicious, spicy vegetable dishes, while they generously share with us their experience and culinary skills accumulated over the years. This one is distinguished by a sharp, sour taste and delicate texture of vegetables. Unlike pickled eggplant, this dish is prepared with vinegar, but much faster, after 12 hours you can serve it to the table. Vinegar can be used not only table, but also apple. Step-by-step preparation of quick marinated eggplants in Armenian with a photo not only very tasty, but also useful. Include in your diet and you will feel much better.
Ingredients for cooking quick marinated eggplant in Armenian style
| eggplant | 4-6 pcs |
| Bulgarian pepper | 3 pcs |
| hot pepper | 0.5-1 pcs |
| Garlic | 5-6 teeth |
| Parsley and dill | 1 bunch |
| Vinegar 9% | 70-90 ml |
| Water | 1 st. |
| Salt | 30 g |
| Sugar | 20 g |
| Ground black pepper | taste |
| Coriander | taste |
Step-by-step preparation of quick marinated eggplants in Armenian with a photo
Pickled eggplants can be served with boiled young potatoes or meat chops. Enjoy your meal!
