Imam Bayaldy: an Armenian recipe for the winter, the subtleties of cooking preservation

Dishes from Oriental cuisine are widely used in European cuisine. Imam Bayaldy - a recipe of the Turkic peoples, which has settled down tightly in Armenian cuisine, is prepared for the winter, and can also be consumed immediately. The dish is not only tasty, but also he althy, because the eggplant peel contains nazunin. A substance that provides protection to the cells of the nervous system and is a natural antioxidant.

Subtleties of cooking

Over time, the housewives developed certain features and secrets of cooking delicious Imam Bayaldy:

1. Eggplant must be cut into plates, 0.5 cm thick, sprinkle with s alt and leave. Drain the juice that stands out, dry the vegetable plates a little. Dry eggplant will fry better, the oil will not splatter.
2. It is necessary to fry in well-heated oil, otherwise the vegetables will absorb a lot of it.

Ingredients for Imam Bayaldy

The set of vegetables for cooking is standard, but each housewife, taking into account the taste preferences of her family, introduces some additional components or changes the amount of spices. If desired, bell pepper is added, it must be sautéed along with onions. In addition to green onions, parsley, cilantro are added. From spices, you can add coriander, paprika, black pepper, curry.

Recipe Ingredients:

• eggplant - 3 kilograms;
• onion - 700-800 grams;
• s alt;
• tomatoes - 500-600 grams;
• garlic - 4-5 cloves;
• chili or jalapeno - 30 grams;
• green onion - bunch;
• oil for frying - 130-150 milliliters.

How to choose the right products

The taste of the finished dish depends on the right products. Vegetables should be chosen dense, without signs of spoilage, mechanical damage. If the fruits are choking, these places must be cut off.

Eggplant must be young. In overripe fruits, the seeds and peel will impart bitterness to the dish. In addition, solanine is formed in them - a toxic substance that leads to poisoning. Colic, diarrhea, nausea occur.

How to prepare the container

It is better to choose a small container: 0.5 or 1 liter. Containers must be clean. It is recommended to wash with soda. It is not necessary to sterilize the containers, as the recipe calls for sterilization along with the finished dish.

Cooking process

Preserving imam bayaldy is not difficult, the main thing is to follow the suggested instructions:

1. Wash the vegetables under running water, remove the stalk. Cut into slices, place in a bowl, s alt and leave for half an hour.
2. Dry the eggplant slices. Pour oil into a frying pan and heat. Fry on both sides until golden.
3. Peel the onion, cut as desired: into strips or cubes. Saute in oil.
4. Tomatoes, wash, make cuts on them, put in a bowl, pour over boiling liquid, leave for a few minutes. This will make it easy to remove the skin.
5. Chop the pulp of tomatoes with a blender, pour the puree to the onion.
6. Peel the garlic cloves, chop with a garlic press, put to the tomatoes.
7. Wash, dry and chop onion feathers. Grind the pepper. Simmer together with tomato and onion for 5-7 minutes, s alt to taste.
8. Spread the eggplants into prepared containers in layers, pouring the resulting sauce.
9. Cover with lids, place in a saucepan, sterilize for 5 minutes after boiling water. At the bottom of the container, under the jars, put the cloth.
10. Banks tightly closed. After cooling, remove to storage.

How and how much can be stored

Imam Bayaldy prepared according to the recipe can be stored at room temperature for up to 6-8 months.

In a cool, dark place, the shelf life is extended to one year.

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