Armenian eggplant appetizer for the winter

Armenian eggplant for the winter is a popular dish that is harvested during the harvest season. Those who have not yet tried to make a snack for future use should familiarize themselves with the numerous options for the dish, and among them there will certainly be one that will become a favorite for the whole family.

Armenian eggplant snacks are well kept at room temperature

The method of cooking eggplants in Armenian is different from others that came from Slavic traditional preparations.

The subtleties of cooking eggplant in Armenian

The eggplant appetizer, which comes from the Armenian national cuisine, is a spicy dish with a piquant taste, somewhat unusual due to its special pungency. In any method of harvesting, garlic is used in large quantities, which gives a pungent taste.

Various vegetables are used to cook Armenian eggplants with garlic and herbs: zucchini, tomatoes, eggplants, carrots, and onions. Suneli hops and peppers are widely used as spices, with a mixture of peppers being the best option.

The usual procedure will help to rid the dish of bitterness: soaking sliced ​​eggplants in salted water. The time required for the process is on average 30 minutes.

If you want to keep the shape of the blue, you do not need to remove the peel from the fruit. But the stalk should be removed without fail. Otherwise, the prepared salad will not withstand long-term storage. All containers for packaging the finished product must be sterile.

To make the dish as similar as possible to the original, it is not recommended to squeeze out the garlic using a press, it is better to cut it as small as possible. Garlic plays a leading role in Armenian dishes, so you shouldn't reduce the recommended amount. For 7 liters of salad, you can safely add 2 heads of garlic.

Tarragon, cilantro and thyme are essential ingredients in Armenian snack dishes. Bell peppers, onions and tomatoes go well with eggplant salad. Some recipes use plums and cherry plums.

In addition to hot spices, eggplant dishes contain a large amount of salt. It is recommended to use non-iodized coarse grind

Selection and preparation of eggplants

For best results, choose medium-sized vegetables. It is necessary to pay attention to the stalk: it should be green. It is advisable to choose the eggplants themselves ripe, but not lethargic, without dents and damage.

Overripe fruits are not suitable for cooking. Cooking eggplants for the winter according to the Armenian recipe most often involves slicing. Prepared rings are soaked to get rid of bitterness. The water needs to be salted.

For blanks, you will need ripe dense fruits

Herbs should be chosen fresh, cut on the day of preparation, they should be fragrant.

Tomatoes are suitable for any kind. You can use red, yellow, pink and black fruits. Bulgarian pepper is recommended to use the one with juicy fleshy pulp. The large peppers are also suitable for preparing Armenian eggplants.

Recipes for Armenian eggplant preparations for the winter

There are quite a few eggplant recipes in Armenian cuisine. Armenian eggplants are prepared in the form of light snacks or quite hearty treats.

The vegetable can be fried, baked in the oven and grilled. In any case, you will get a delicious aromatic appetizer used as a side dish for meat, a component for preparing first courses, as an independent treat.

Baked eggplant for the winter in Armenian

Baked eggplants for the winter in Armenian are very tasty and aromatic. They are served as an addition to meat dishes and used as an ingredient in cold vegetable salads. They are prepared quickly and easily.

Thanks to the dense skin, the baked fruits will retain their shape

Ingredients:

• medium-sized eggplants - 3 kg;
• tomatoes - 1 kg;
• bulgarian pepper - 2 pcs.;
• vinegar - 40 ml;
• salt - 1 tbsp. l .;
• vegetable oil - 60 g.

Step by step recipe:

1. Cut off the stalks from the prepared fruits, make several punctures with a knife or fork to avoid cracking the skin during baking. Pepper to remove stalks and seeds. Put a sheet of parchment on a baking sheet, on it - eggplants and peppers. Bake at a temperature of 200 - 220 degrees, depending on the size of the fruit, for 30 to 40 minutes. Vegetables must be periodically turned over on a baking sheet so that there are no burnt sides.
2. Pour the tomatoes over with boiling water, then place them in cold water for a couple of minutes. Remove the skin from the tomatoes prepared in this way.
3. Remove the peppers baked in the oven and place in a bag for about 10 minutes. Then remove the skin from it. Cut into thin strips.
4. Peel the eggplants in a warm state, trying not to disturb the shape.
5. Place baked vegetables in sterile jars. Pour vinegar and oil per liter jar: 2 tbsp. l. butter and 1 tbsp. l. vinegar. Cover the jars with lids and sterilize for 20 minutes (1 liter jars). During sterilization, juice is released and fills the containers.
6. Roll up. Wrap up and leave for 10 hours. Then the salad can be put away for storage.

Armenian eggplants with tomatoes for the winter

This recipe uses eggplants baked over the fire and gets an Armenian salad for the winter. The special taste and aroma of the salad is given by the smell of a fire. But if there is no way to fry vegetables on the grill, an oven will do.

Rolled up cans are turned over and wrapped, left overnight

Ingredients:

• eggplant - 2 pcs.;
• bulgarian pepper - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 3 cloves;
• fresh herbs - 1 bunch;
• vegetable oil, lemon juice, salt and spices.

Step by step recipe:

1. Bake prepared fruits on the grill: peppers, eggplants and tomatoes. Readiness is determined by the softness of the fruit. Depending on the size of the vegetables and the intensity of the burning, the baking time will be 15 to 30 minutes.
2. Remove the skin from the baked vegetables. Cut them into large pieces.
3. Chop the garlic, add to the vegetable mixture. Pour oil: into a liter jar - 2 tbsp. l., 1 spoonful of lemon juice. Add finely chopped greens.
4. Sterilize jars covered with lids for 20 minutes. Then roll up and turn over. Wrap up hot jars and leave in this position until cool.

Armenian eggplants in adjika for the winter

In this recipe for eggplants in Armenian, vinegar is not used, and blue ones are not fried.

Armenian-style eggplants in adjika have a spicy piquant taste

Ingredients:

• eggplant - 5 kg;
• vegetable oil - 250 ml;
• garlic - 0.5 kg;
• Bulgarian red pepper - 3 kg;
• tomatoes - 3 kg;
• bitter pepper - 1 - 2 pods;
• fresh parsley - 1 bunch;
• sugar - 0.6 kg;
• salt - 100 - 150 g.

Step by step recipe:

1. Wash and peel vegetables. Cut the eggplants into slices. Salt and leave to release the bitterness along with the juice.
2. Pass the peeled garlic through a meat grinder. Set aside the resulting mass.Scroll vegetables through a meat grinder into one bowl: peppers, tomatoes, herbs.
3. Add oil, spices to the vegetable mixture, mix. Put the bowl on the fire and cook with constant stirring for about half an hour. After boiling, eggplant circles should be put into this mixture. And shortly before the end of cooking, add garlic.
4. Pack the hot mixture into jars and sterilize for 15 minutes. Then roll it up, turn it over and wrap it up.

Armenian style pickled eggplants for the winter

Despite the simplicity of preparation, this dish is considered the best addition to hearty meat dishes. Eggplants are very aromatic and tasty. Vegetables prepared in this way in Armenian are slightly different from those prepared according to the classic recipe.

Fermented fruits in Armenian cuisine are distinguished by a set of spices and aromatic herbs.

For 1 kg of eggplant you will need:

• bulgarian pepper 3 - 4 pcs.;
• hot pepper - 1 pod;
• freshly ground black pepper - 1/2 tsp;
• fresh parsley - 1 bunch;
• garlic - 4 cloves;
• vinegar - 50 ml;
• vegetable oil - 1 l;
• salt to taste.

Step by step recipe:

1. Sprinkle the blue ones with oil and send to the oven preheated to 125 degrees for half an hour. At the end of baking, let the fruits cool, then make longitudinal cuts with a knife on one side.
2. Finely chop the garlic, herbs, peppers, add salt and pepper, and add vinegar to this mass. Stuff the eggplants with the resulting mixture.
3. Place the stuffed fruits in a deep bowl. Pour in vegetable oil and leave for 5 - 6 days for fermentation. Then it can be eaten and placed in jars for storage in a cool place.

Fried eggplants for the winter in Armenian style with carrots

This vegetable snack prepared according to the recipe of Armenian cuisine has a beautiful color and mild pleasant taste. Cooking is quite simple.

Blue with carrots - not only tasty, but also a very beautiful dish

Ingredients:

• eggplants and carrots - 2 pcs.;
• onions - 1 head;
• garlic - 2 cloves;
• vegetable oil for frying;
• salt to taste.

Step by step recipe:

1. Chop the onions finely, grate the carrots. Cut the blue ones into circles and fry in a pan.
2. After 15 minutes of frying, add carrots and onions. After another 2 minutes, garlic. Simmer until soft. If the allocated juice is not enough, then you can add a couple of tomatoes, cut into slices, to the mass.
3. Divide the mass into jars and sterilize for 10 minutes.

Blue in Armenian for the winter with paprika

Spices add a special piquant taste to this appetizer. Paprika softens the spiciness of the dish a little. It turns out very unusual and at the same time amazingly tasty!

Paprika in salads softens the pungency of the dish and gives a special taste

Ingredients:

• eggplant - 2.5 kg;
• garlic - 100 g;
• onions and bulgarian peppers - 1 kg each;
• fenugreek and paprika - 2.5 tsp each;
• cilantro greens - 1 bunch;
• vinegar - 20 ml per 1 liter jar;
• salt to taste.

Step by step recipe:

1. Cut the eggplants into 1 cm thick slices. Sprinkle generously with salt and leave for 2 hours.
2. Cut onion and pepper into rings, garlic into thin slices. Mix ingredients and season with herbs and spices. Fry the eggplants in a frying pan with vegetable oil until soft and place on a paper towel.
3. Mix all the ingredients, put the mixture in a dish with a thick bottom and simmer for about 7 to 10 minutes.
4. Put the hot salad in jars, pour in the vinegar and seal.

Armenian eggplant salad for the winter

In addition to the excellent taste, this dish has another advantage: the salad prepared in this way is well stored at room temperature.

It is better to pack salads in such containers, the contents of which can be eaten in 1 - 2 days

Ingredients for 1.5 kg of blue:

• tomatoes - 1 kg;
• onions - 2 pcs.;
• carrots - 250 g;
• sweet pepper - 0.5 kg;
• hot pepper - ½ pod;
• garlic - 1 head;
• vegetable oil and boiled water - 200 ml each;
• sugar - 100 g;
• salt - 20 g;
• vinegar essence 70% - 20 ml.

Step by step recipe:

1. Cut the blue ones into cubes, soak in salted water and let dry.
2. Cut the onion into rings. It is not necessary to finely grind, the rings should be of medium thickness.
3. Peel the Bulgarian pepper and cut into half rings.
4. Cut the peeled carrots into thin rings.
5. Remove the skin from the tomatoes scalded with boiling water, cut the fruits into small cubes.
6. Remove the seeds from the half of the hot pepper and chop the pulp finely.
7. Combine the chopped vegetables and place in a saucepan.
8. Mix oil, water, sugar and salt in a separate bowl. Pour vegetables with the resulting mixture.
9. Put the pan on fire. Boil the salad after boiling for 30 minutes with constant stirring.
10. Finely chop the garlic or pass through a press. After half an hour from the beginning of the boil of the vegetable mixture, add garlic and vinegar essence to it. Cook for 5 minutes.
11. Pack the hot salad in jars and seal.

Armenian appetizer for the winter from eggplant and zucchini

An Armenian-style eggplant and zucchini appetizer is worth trying even for novice cooks. The dish is prepared very simply, it is well stored and has excellent taste.

Zucchini lovers will love the Armenian appetizer of these fruits in combination with blue ones.

Ingredients:

• zucchini and eggplant - 1 kg each;
• tomatoes - 1 kg;
• onion -2 heads;
• garlic - 1 head;
• sugar - 2 tbsp. l .;
• salt to taste;
• vegetable oil - 100 ml;
• vinegar at the rate of 20 ml per liter jar;
• dill.

Step by step recipe:

1. Cut the blue ones into circles and soak in salted water.
2. Cut the courgettes into slices, the tomatoes - into cubes, the onion - into half rings. Finely chop the garlic with a knife.
3. Mix vegetables, put in a saucepan. Add oil and cook for about an hour, stirring constantly so that the mass does not burn.
4. At the end of cooking add chopped garlic and dill, salt, sugar and spices.
5. Put the hot appetizer in jars, add vinegar to each and roll up.

Terms and methods of storage

Thanks to the ingredients used to prepare Armenian eggplants, heat-treated snacks are well kept. They can be left indoors at room temperature. The shelf life of canned vegetables is from 1 to 1.5 years.

The shelf life of Armenian-style pickled eggplants is 1-2 weeks at temperatures from 0 to +5 degrees.

Such canned food will remain at the same temperature for 2 months.

Conclusion

Armenian eggplants for the winter are an unusually tasty and aromatic appetizer that can be proudly presented to guests on a festive table. Even the most discerning gourmets will appreciate such dishes. It is quite simple to cook blue ones according to the recipes of Armenian cuisine.

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