How to cook the perfect eggplant in Armenian. Armenian eggplant - spicy recipes for a delicious Caucasian dish Armenian eggplant in a jar

By preparing delicious eggplants in Armenian style, you will be able to appreciate all the advantages of taste and nutritional characteristics. savory dishes national Armenian cuisine. The abundance of versatile versions of snacks will satisfy the needs of everyone.

How to cook eggplant in Armenian style?

If there is an opportunity to cook eggplant in Armenian, the most delicious recipe, corresponding to individual preferences and needs, and simple step-by-step recommendations will help you cope with the task effectively, resulting in a delicious dish without a doubt.

1. A positive result will ensure the correct choice of raw materials: eggplant should be medium in size, not overripe, not sluggish with green stalks.
2. Soaking fruits in salted water will help get rid of bitterness. You can simply salt the eggplant slices and leave for 30 minutes.
3. Armenian eggplant dishes are often multi-component and can be served as appetizers, salads, first and second independent culinary compositions.

Fried eggplant with Armenian pepper

Fried eggplants in Armenian style are served in the form warm salad. The ruddy slices contrast perfectly with the fresh, slightly crunchy slices of sweet bell pepper. Finely chopped onion and finely chopped greens, including parsley, basil, cilantro, will add piquancy.

Ingredients:

• eggplant and bell peppers - 3 pcs.;
• onion - 1 pc.;
• tomatoes - 4 pcs.;
• greens - 0.5 bunch;
• oil - 75 ml;
• salt - 1 teaspoon;
• lemon juice- 1 teaspoon.

Cooking

1. Eggplants are cut and fried in oil.
2. Chop peppers and onions into strips, tomatoes into slices, chop greens.
3. Combine the ingredients in a bowl, salt, add lemon juice.
4. Eggplants are served with pepper in Armenian style, garnished with herbs.

Armenian eggplant and tomato soup

Armenian soup with eggplant will delight fans of the lungs vegetable dishes, supporters of healthy low-calorie diet food. Hot will be in place in the summer menu, or fill the winter lunch meal with bright colors. For cooking, you can take both fresh and frozen ingredients.

Ingredients:

• eggplant - 2 pcs.;
• water - 1.5 l;
• potatoes - 3 pcs.;
• zucchini, carrots and onions - 1 pc.;
• bell peppers and tomatoes - 3 pcs.;
• tomato sauce or ketchup - 4 tbsp. spoons;
• salt, pepper, oil, herbs.

Cooking

1. Potatoes are placed in boiling water, boiled for 5 minutes.
2. Separately, eggplants, zucchini, onions with carrots, peppers, tomatoes are fried in oil.
3. Add vegetables to the pan, season hot, cook for 15 minutes, serve with herbs.

Armenian eggplant in the oven

Having tried once eggplant baked in Armenian style in the oven under tomato sauce, you will forever remain among the faithful admirers of this simple, but incredibly tasty dish. Tomatoes can be supplemented with chopped bell pepper, seasoning the mixture as desired with your favorite spices and spices.

Ingredients:

• eggplant - 4 pcs.;
• tomatoes - 1 kg;
• onion - 250 g;
• garlic - 4 cloves;
• salt, pepper, oil, herbs.

Cooking

1. Cut the eggplant in half and brown the cut in butter.
2. Fry onions, add tomatoes, salt, pepper, seasonings, garlic.
3. Spread eggplant halves cut up on a baking sheet, pour sauce, sprinkle with herbs.
4. Prepare eggplant baked in Armenian style in the oven at 180 degrees for 15 minutes.

Tursha in Armenian with eggplant - recipe

Tursha in Armenian style with eggplant can be cooked in summer for direct consumption or sealed in jars after they have been sterilized in boiling water along with cooked salad. For brine, coarse non-iodized rock salt and boiled purified or spring water are used.

Ingredients:

• eggplant, green beans, Bell pepper and tomatoes - 0.5 kg each;
• parsley - 0.5 bunch;
• garlic - 0.5-1 head;
• hot pepper - 0.5-1 pc.;
• water - 1 l.
• salt - 1 tbsp. heaped spoon.

Cooking

1. Eggplants are chopped lengthwise, without cutting to the end, boiled for 7-10 minutes, chopped into cubes.
2. Boil and cut the beans, chop the pulp of tomatoes.
3. Blanch peppers in boiling water for 30 seconds, cut.
4. The components are laid in layers in a saucepan, sprinkled with garlic, herbs and pepper.
5. Salt is dissolved in water and vegetables are poured with brine.
6. After 3-4 days spicy eggplant you can try in Armenian.

Armenian stuffed eggplant

Hearty and nutritious eggplant in Armenian style with minced meat, cooked according to next recipe, will be an effective addition to any holiday menu or a great option for a sophisticated delicious dinner. tomato paste can be replaced with grated tomatoes or homemade tomato sauce.

Ingredients:

• eggplant - 4 pcs.;
• minced meat - 0.5 kg;
• bell pepper- 3 pcs.;
• onion - 250 g;
• tomato paste - 50 g;
• salt, pepper, oil, herbs.

Cooking

1. Eggplants are washed, the peel is cut off in longitudinal strips, getting a kind of “striped” fruit.
2. Roasted peppers and eggplant. The latter are cut lengthwise in the form of a pocket.
3. Minced meat is fried with half an onion, salted, peppered, laid in cuts.
4. Transfer the eggplants with peppers to the form.
5. Fry the remaining onion, add pasta, a little water, season the sauce, pour over eggplant.
6. Cooked in Armenian in the oven at 180 degrees for 20 minutes.

Armenian eggplant salad with tomatoes

It is customary to prepare Armenian salad with eggplants from vegetables baked at the stake, thanks to which the appetizer acquires great taste and perfectly harmonizes with dishes fried on the grill. However, if it is not possible to get out into nature, you can enjoy the excellent taste of a similar dish by cooking vegetables in the oven.

Ingredients:

• eggplant, tomatoes and bell peppers - 2 each;
• garlic - 3 cloves;
• greens - 1 bunch;
• salt, pepper, sugar, oil and lemon juice.

Cooking

1. Eggplants are placed on a baking sheet, sent to an oven heated to 220 degrees for 20 minutes.
2. Tomatoes and peppers are placed next to the fruits, vegetables are sent to bake for another 20 minutes.
3. Peel the vegetables from the skins, and cut the flesh coarsely.
4. Add garlic, herbs, salt, sugar, lemon juice and pepper to taste.

Eggplants on the fire in Armenian

Further on how to cook and how to serve cooked in Armenian. The fruits can be baked whole, stringing them on a skewer and waiting for a blush. Not less than delicious vegetables are obtained by frying them in slices on a grill. Eggplants are served with baked tomatoes and peppers, served as an appetizer in the form of a salad.

Ingredients:

• eggplant, tomatoes and bell peppers - 4 pcs.;
• salad onion - 1 pc.;
• hot pepper - 1 pc.;
• cilantro, basil, parsley - 1 bunch;
• salt - to taste.

Cooking

1. Whole or chopped vegetables are grilled until tender.
2. Peel the ruddy fruits from the skin.
3. The pulp is cut coarsely, add onion, hot pepper, salt.

Armenian eggplant for the winter - the best recipes

If the dishes prepared according to the recipes above are to your liking, it's time to prepare Armenian-style eggplant for the winter. The resulting snacks will please with excellent characteristics, will be a great addition to side dishes, meat dishes, just to a slice of fresh bread and will even amuse the taste buds of the sweet tooth.

1. Eggplants combined with sweet peppers, onions, carrots, tomatoes and savory additives can simply be stewed in the form of a salad and sealed for the winter.
2. Using baked fruits as a basis for snacks in combination with other vegetables, you can cook excellent caviar that will appeal to all households.
3. Fans of pickled pickles will be delighted with eggplants stuffed with pepper, herbs and garlic.
4. Without a doubt myself original blank will become blue jam.

Armenian appetizer for the winter from eggplant

Armenian turns out to be nutritious, moderately spicy, with a slight unobtrusive spiciness and amazing aroma. The workpiece acquires the most spectacular look if you are not too lazy and cut all the components, especially carrots and garlic, with a knife, refusing to use a grater.

Ingredients:

• eggplant - 1.5 kg;
• tomatoes - 1 kg;
• Bulgarian pepper and onion - 0.5 kg each;
• carrots - 250 g;
• hot pepper - 0.5 pcs.;
• garlic - 1 head;
• vegetable oil and water - 1 glass each;
• sugar - 100 g;
• vinegar 70% - 1 tbsp. a spoon;
• salt - to taste.

Cooking

1. Vegetables are cut, placed in a common container.
2. Combine water with oil, vinegar, sugar, salt, pour over vegetables.
3. Eggplants are stewed in Armenian style for 30-40 minutes, sealed in jars.

Eggplant caviar for the winter in Armenian

Magnificent in taste, appetizing in Armenian style will not leave any gourmet indifferent. This is due to the preliminary roasting of vegetables over coals, due to which their pulp acquires an exquisite incomparable aroma that cannot be achieved in any other way.

Ingredients:

• eggplant - 2.5 kg;
• tomatoes - 2 kg;
• onion - 1 kg;
• bell pepper - 750 g;
• hot pepper - 1 pc.;
• garlic - 2 head;
• oil - 0.5 l;
• greens - 1 bunch;
• salt - 1.5 tbsp. spoons.

Cooking

1. Eggplant peppers and tomatoes are baked on the grill, peeled.
2. Finely chop or twist in a meat grinder the pulp of vegetables, onions fried in oil.
3. Oil, salt are added and caviar is boiled for 1 hour.
4. Garlic greens are mixed in, the mass is stewed for another 15 minutes, sealed in jars.

Armenian eggplant jam

For the inhabitants of the Caucasus, the delicacy prepared according to the following recipe is not a wonder, as for many other consumers. Properly prepared and then boiled in sweet syrup, Armenian-style eggplants with nuts will surprise anyone, even the most demanding gourmet, with amazing taste characteristics.

Ingredients:

• eggplant - 500 g;
• walnuts - 1 handful;
• sugar - 600 g;
• water - 250 ml;
• clove buds - 2-3 pcs.;
• soda - 1 tbsp. a spoon;
• water for soaking - 0.5 l.

Cooking

1. Medium-sized eggplants, no more than 10 cm long, are peeled, pricked with a skewer and soaked for 3 hours in a soda solution.
2. Thoroughly wash the vegetable, blanch in boiling water for 5 minutes.
3. Syrup is boiled from water and sugar, eggplants are laid in it, boiled for 15 minutes.
4. Place the container on the stove again, cook the sweet for 40 minutes.
5. Add nuts, cloves, simmer the jam for another 10 minutes, cork.

Armenian Pickled Eggplant - Recipe

In Armenian, you can cook with the addition of more vinegar, speeding up the pickling of vegetables or wait for their natural fermentation and purchase especially rich taste. Before serving, you can cut the stuffed fruits into pieces, sprinkle green onions and drizzle with oil.

Eggplant is a favorite vegetable in Armenian cuisine. It is prepared as independent meals, and snacks, stock up for the winter. And always eggplant, cooked according to all the canons of Armenian cuisine, is distinguished by a spicy spicy taste.

In our area, we are used to pickling vegetables for the winter. But usually it is cabbage, cucumbers or tomatoes. And Armenians ferment eggplants. Try it too. Maybe this appetizer will become your favorite winter delicacy.

Ingredients

Servings: - + 20

• eggplant 2 kg
• garlic 6 teeth
• parsley 1 bunch
• hot pepper 2 pods
• salt 150 g

per serving

Calories: 29 kcal

Proteins: 0.9 g

Fats: 0.1 g

Carbohydrates: 6.2 g

60 min. Video recipe Print

Wash the blue ones thoroughly, wipe with a paper towel. Cut off the ponytails.

Pour 5 liters of water into a large saucepan, dissolve 100 g of salt in it, put on fire and bring to a boil. As soon as the water starts bubbling, dip the eggplant in it and cook for about 5 minutes. They must be completely under water, so keep an eye on this.

Take out the eggplants, arrange them in a row on one tray, cover with another or cutting boards and put something heavy on top, for example, three-liter bottles filled with water. Place a small object under the edge of the structure. A bottle cap will do. You need to get a slope.

Leave the eggplant under pressure for 6 hours so that all the liquid is glassed from them and bitterness comes out.

Peel the garlic, chop with a knife or garlic press. Transfer to a mortar, add 25 g of salt and knead well so that the garlic turns into a homogeneous mass.

After the eggplants have been under pressure for 6 hours, take them out and cut them in half lengthwise, without cutting the fruit to the end.

Brush the inside of each eggplant half evenly with the garlic mixture.

Rinse the parsley well under running water, dry a little and chop finely.

Wash the hot pepper, remove the tails and seeds and chop into thin rings.

Place all ingredients in sterilized jars. First, sprinkle the bottom with chopped parsley, then lay out a row of eggplants, then the greens will go again, followed by hot peppers. So alternate until you fill the jar, not reaching 3 cm to the neck. The top layer should be parsley.

Prepare the brine. In pure cold water dilute the salt at the rate of a tablespoon per liter.

Pour the brine blue in the jar, put a lid on top, but do not close tightly. Put in a deep plate and leave to sour room temperature two days.

After this time, roll up the banks and send them to the cellar for storage.

Important: when you put the little blue ones in a jar, do not tamp them tightly. This will allow the brine to be evenly distributed among the ingredients so that there is no air left to ruin the seam. In order to make sure that it is not there, after pouring the vegetables with brine, shake the jar.

In winter, just open a jar of these pickled eggplant, cut 'em up, tuck 'em in sunflower oil and you will get delicious snack for dinner. Spicy lovers will definitely appreciate it. So be sure to store eggplant for the winter. Best Recipes in Armenian - to help you. Enjoy your meal!

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Armenian-style eggplants are fried, baked, cooked on coals. Garlic, cilantro, basil, walnuts- the best eggplant partners. They make it interesting and memorable.

We fry eggplant in Armenian style

Fried eggplant is served as a warm salad. Golden slices contrast perfectly with crispy, beautiful cutting from bell pepper. Bright taste add red onion rings, chopped cilantro and basil to the dish.

How to cook:

Note to the hostess: usually, when frying, vegetables absorb a large number of oil, so that this does not happen, you need to use a grill pan, grease it a little with refined oil and fry the prepared slices.

Stuffed with meat

The success of this dish is that eggplants are not fried, but baked in the oven.

Required:

• 1 medium eggplant;
• 150 g of veal;
• 1 pod of pepper;
• 90 g onion + 15 g garlic;
• 2 cherry;
• 70 g refined oil;
• 2 g ground pepper(acute);
• purple basil to taste;
• 3 sprigs of dill;
• salt.

It takes 45 minutes to cook.

One serving: 166 calories

1. Take an eggplant and cut it in half, bake in the oven at 195ºC (10-12 minutes).
2. Chop the onion, garlic, make minced veal. Pour the refined oil into the pan and simmer all the ingredients until fully cooked.
3. Add spices: hot pepper and salt.
4. To decorate, bake cherry tomatoes and a pod of pepper, five minutes is enough.
5. Put the eggplants on a flat dish, put minced meat, cherry tomatoes, pepper on top, sprinkle with dill and basil.

Note: you can stuff with poultry meat, then the minced frying time will be a little less.

We bake "blue ones" on a fire

Blue vegetables are cooked on coals, strung whole on skewers without pre-marination. The peculiarity of the dish is in its serving: the pulp is peeled, chopped into pieces and offered to consumers as a salad, which is complemented with chopped herbs, fragrant garlic and other baked vegetables.

Required:

• 4 medium eggplants;
• 3 pods of sweet pepper (different colors);
• 4 plum tomatoes;
• 1 small bunch of cilantro;
• 2 sprigs of basil;
• to taste garlic, onions;
• 2 pinches of pepper mixture;
• 3 pinches of salt.

It will take 20 minutes to cook.

One serving: 89 kcal

1. String eggplants, tomatoes, sweet peppers on skewers, bake on the grill until soft.
2. All baked vegetables must be peeled, for this they are dipped in a container of ice water.
3. Cut the vegetable pulp into slices, combine with chopped herbs, chopped onion, garlic, season to taste and mix.

“Blue ones”, cooked on a fire in Armenian style, are especially tasty, with smoke. They pair perfectly with meats.

Preparations for the winter

Eggplant prepared for the winter can be served as a side dish for meat, as a savory snack or as an independent dish.

Savory appetizer

You will need:

• 1.5 kg of elastic eggplant;
• 1 head of garlic;
• cilantro, parsley in equal proportions;
• 20 g of salt;
• 150 g of onion;
• 150-200 g of refined oil.

Required time: 1 hour.

Amount of calories: 179 kcal.

1. Rinse the eggplant, remove the stalks and cut the vegetable into slices 2 cm thick, lightly season with salt, put in a container, put a small load on top. Leave for a day. During this time, bitter juice will come out of them.
2. Chop the peeled onion into rings.
3. Fry eggplant in refined oil.
4. Fry the onion in a separate pan.
5. Peel the head of garlic and grind the cloves in a mortar.
6. AT enamel pan put the fried onion, eggplant, chopped greens, table salt, garlic, calcined and well-chilled butter. Mix all the ingredients well, simmer at a minimum temperature for half an hour.
7. Fill jars with prepared mixture. Choose a cool place for storage.

The appetizer will get a spicier taste if it is supplemented with chopped chili peppers.

Original appetizer

You will need:

• 1 kg of medium eggplant;
• 40-50 g of refined oil;
• 100 g walnuts;
• 1 handful of cilantro;
• 1 large head garlic;
• 2 tbsp diluted citric acid;
• salt to taste.

Time required: 35 minutes.

Serving Calorie: 178 kcal.

How to cook:

1. Send the washed eggplants to the oven, cook until soft. Put the vegetables between 2 boards under oppression to remove the bitter juice.
2. In a mortar, crush the nuts and garlic with salt into a homogeneous oily mixture, adding refined oil and adding chopped herbs.
3. Put the squeezed vegetable in a wide bowl, grind with a potato masher, gradually adding the nut mixture.
4. It remains to pour in citric acid, mix again. Store the workpiece in the refrigerator.

Note: it is good to serve caviar as an appetizer with fragrant fresh bread.

Brand secrets

1. We buy: elastic eggplants of medium size, with a green, tight-fitting stalk, bright and shiny skin without defects. Smaller fruits contain less seeds and bitterness.
2. Soaking: Some eggplants have a bitter taste. To get rid of bitterness, you need to dip the vegetables in salt water. But not all “blue ones” are bitter, depending on the variety.
3. We fry: we pour vegetable oil on an eggplant, and he absorbs it, so modest diet vegetable turns into a calorie bomb. This can be avoided by dipping the slices in salt water, or lightly roasting the vegetable in the oven ( microwave oven), or dip the vegetable circles in whipped and slightly salted egg white. And then start frying.
4. Cooking according to the rules: to make vegetable slices juicy with a crispy crust, they can be breaded in a mixture of flour and starch. Deep-frying a vegetable does not make sense, the slices will be too soft. A grill pan will help. It is lubricated with a drop of oil, heated and fried vegetable. The next way to cook without oil is to bake the whole fruit in the oven.

On the video - another option for cooking eggplant in Armenian for the winter:

When joining the delicious Armenian cuisine, it is important to learn how to cook the National dish right. Armenian eggplant must contain garlic, aromatic herbs, spices and a minimum amount of oil.

Armenian cuisine is considered one of the oldest in the Caucasus, therefore, in the traditions of the people there are delicious preparations, distinguished by originality, specific technology of cooking. 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 must 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 Armenian dishes vegetables are presented as appetizers, salads, and salted, pickled foods. An interesting combination of eggplant in Armenian for the winter with other products. Most often these are apples, tomatoes, sweet peppers, spices.

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 brine prepared from twenty milliliters acetic acid, mixed with a little 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. In the end armenian snack hot, it is laid out in sterilized jars and rolled up with lids.

Video: spicy snack eggplant in Armenian 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.
Praise and such good workpiece 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. Can be used baked eggplant and not boiled. AT minced vegetable to add spice to the dish, crushed hot pepper pod is added.

vegetable caviar

Eggplant caviar was once considered overseas, as it was served only to 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. Add to the mass 250 grams of sugar, chopped head of garlic, a pod of bitter pepper, salt - 120 grams. Ready vegetable mix stacked in banks 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 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. Save to fresh eggplant can be in a room where the temperature is not 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.
preserve better vegetables that are suitable for these purposes. From varietal eggplants for caviar, rounded and pear-shaped fruits of the Albatross, Black handsome variety are suitable. As part of vegetable snacks magnificent Diamond, Galich, Black Opal. 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.

Eggplant is a favorite autumn vegetable. They can be prepared in a variety of ways. They taste like mushrooms. Armenian eggplants for the winter are spicy. it savory snack can diversify not only the daily menu, but also surprise guests at the holiday.

The taste and quality of harvesting directly depends on the quality of vegetables. For conservation, it is necessary to select only ripe blue ones. The skin should be smooth and shiny. The stem is bright green. Vegetables should be dense and elastic, in no case sluggish and not dried in the sun.

Wash the vegetables, peel the top layer of the skin and cut into pieces.

Options for cooking eggplant for the winter

The best recipes of Armenian cuisine for cooking eggplant.

Classic recipe

A simple set of ingredients and speed of preparation make this recipe stand out among many.

List of ingredients:

• eggplant - 1 kg;
• pepper - 2 pcs.;
• parsley;
• garlic - 5 cloves;
• sunflower oil - 3 cups;
• vinegar - 2 tbsp. l.;
• suneli hops - 1 tsp;
• salt - 1 tsp;
• pepper.

Cooking method:

• Rinse the eggplant and pat dry with a towel. Remove stalks.
• Arrange on a greased baking sheet and bake for 30 minutes at a temperature of 170 degrees.
• Pepper and herbs cut into small pieces, rub the garlic in a mortar.
• Put everything in a container and add vinegar. Mix well and add seasoning. Give time to marinate.

• Cut the eggplant lengthwise into two pieces. Slightly select the contents to make a cavity.
• Fill each half with stuffing. Add salt and pepper to taste.
• Tie each boat with a thread and put it in a saucepan.
• Drizzle with oil, cover and refrigerate for a week.
• Next, lay the blanks vertically in prepared jars and close.

Armenian Pickled Tomatoes

Ingredients:

• tomatoes - 1 kg;
• chili pepper - 1 pc.;
• bay leaf - 1 pc.;
• salt - 70 g;
• garlic - 1 head;
• favorite greens;
• cabbage leaf.

Cooking steps:

1. Boil water for brine. Add salt and bay leaf to it. Give time to cool down.
2. Peel and finely chop the pepper and garlic. Wrap the washed greens in a cabbage leaf and chop.
3. Cut the tomatoes crosswise without cutting to the base. Invest in each 1 tsp. fillings.
4. Put in a container, pour brine and put the press. Let it brew for 3-4 days.

Stuffed with onions

Products:

• eggplant - 3 kg;
• onion - 500 g;
• carrots - 500 g;
• dill - 1 bunch;
• garlic - 8 cloves;
• vegetable oil.

Cooking rules:

1. Wash and dry the eggplant. Cut off the tails and bake in the oven until half cooked.
2. Cool the baked vegetables and cut in half. Saute onions and carrots until soft.
3. When the workpiece has cooled, add dill.
4. Stuff the eggplants and tie with kitchen string, put under oppression for three days.
5. After that, put in jars and refrigerate.

with paprika

A simple appetizer recipe. Eggplant must be cut into slices and sprinkled with salt. This will relieve them of bitterness. Then fry the slices. Add a dressing of peppers, herbs, onions, and stewed bell peppers. Salt, pepper to taste. Combine all ingredients and allow time to marinate. After decomposing into banks and roll up.

with carrots

Get delicious eggplant you can marinate them with carrots. The dish is prepared in the same way as in previous recipes, only stuffed with Korean carrots.

With bell pepper

Cut eggplant with pepper large pieces. In boiling water, add salt, sugar, pepper, vinegar to taste. Boil the vegetables for a few minutes and remove with a slotted spoon. Add garlic and vegetable oil. Stir, pour boiled brine and let cool. After that, send to the refrigerator. After three hours you can eat.

In a spicy marinade

Marinated eggplant can be cooked in spicy marinade. Prepare the liquid for filling to your taste. Mandatory ingredients are salt, sugar, hot pepper, garlic. Boil eggplant whole in water for 15 minutes. Then cut into circles and lay in layers, spilling the marinade. Put under pressure. You can try after three hours.