Armenian eggplant for the winter: the best cooking recipes with photos and videos

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

Choose and prepare the blue ones for canning

The taste and quality of harvesting directly depends on the quality of vegetables. For preservation it is necessary to select only ripe blue ones. The peel 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.

Vegetables must be washed, peeled and cut into pieces.

Options for cooking eggplant for the winter

The best recipes of Armenian cuisine for cooking eggplant.

Classic recipe

The simple set of ingredients and the speed of preparation make this recipe stand out from the rest.

List of ingredients:

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

Cooking method:

• Rinse the eggplant and wipe with a towel. Remove stems.
• Spread on a greased baking sheet and bake for 30 minutes at 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. S alt and pepper to taste.
• Tie each boat with a thread and put in a saucepan.
• Sprinkle 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.;
• s alt - 70 g;
• garlic - 1 head;
• favorite greens;
• cabbage leaf.

Cooking steps:

1. Boil water for brine. Add s alt and bay leaf to it. Allow time to cool.
2. Peel and finely chop the pepper and garlic. Wrap the washed greens in a cabbage leaf and chop.
3. Tomatoes cut crosswise, without cutting to the base. Invest in each 1 tsp. toppings.
4. Place 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;
• carrot - 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. Fry 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

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

With carrots

You can get delicious eggplants by marinating them with carrots. The dish is prepared in the same way as in previous recipes, only stuffed with Korean carrots.

With bell peppers

Cut the eggplant with pepper into large pieces. In boiling water, add s alt, 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 a savory marinade. Prepare the liquid for filling to your taste. Mandatory ingredients are s alt, 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. After three hours you can try.

Sauerkraut in Armenian style

To prepare s alted vegetables, they must first be blanched in boiling water. Time no more than 5 minutes. Next, squeeze each fruit a little. Cut along the book. Fill with herbs and garlic. Fill with liquid. Per liter of water 1 tbsp.l. heaping s alt. You can put oppression. Keep warm for three days. After send to the cellar.

How to properly store blanks in winter

If the blanks are hermetically sealed, then they are stored at home, in the cellar or basement.

Under the nylon cover, keep the blanks only in the cold - a refrigerator or a cellar.

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