Armenian eggplant fried with onions. How to cook the perfect Armenian eggplant

Armenian-style eggplants are fried, baked, cooked on coals. Garlic, cilantro, basil, walnuts are 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, beautifully sliced ​​bell peppers. Red onion rings, chopped cilantro and basil give the dish a bright taste.

How to cook:

Note to the hostess: usually, when frying, vegetables absorb a large amount 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 (hot);
• 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 prior pickling. 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. Place the fried onion, eggplant, chopped greens, salt, garlic, calcined and well-chilled butter in an enameled pan. 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 of 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 it absorbs it, so a modest dietary vegetable turns into a calorie bomb. This can be avoided by dipping the slices in salt water, or lightly baking the vegetable in the oven (microwave oven), or dipping the vegetable circles in beaten and lightly 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 correctly. Armenian eggplant must contain garlic, aromatic herbs, spices and a minimum amount of oil.

Eggplant is a favorite vegetable in Armenian cuisine. Both independent dishes and snacks are prepared from it, and they are stored 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 clean 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 ferment at room temperature for 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 such pickled eggplants, cut them, season them with sunflower oil, and you will get a delicious snack for dinner. Spicy lovers will definitely appreciate it. So be sure to store eggplant for the winter. The best recipes in Armenian - to help you. Enjoy your meal!

Did you like the recipe? Save it to your Pinterest! Hover over the image and click Save.

Having cooked mouth-watering eggplants in Armenian style, you will be able to appreciate all the advantages of the taste and nutritional characteristics of spicy dishes of the national Armenian cuisine. The abundance of versatile versions of snacks will satisfy the needs of everyone.

How to cook eggplant in Armenian style?

If it is possible to cook eggplant in Armenian style, the most delicious recipe that meets 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 eggplant in Armenian style is served as a 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 light vegetable dishes, supporters of a healthy low-calorie diet. 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 once tasted the eggplant baked in Armenian style in the oven with 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, sweet peppers 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 in Armenian can be tasted.

Armenian stuffed eggplant

Hearty and nutritious Armenian-style eggplant with minced meat, prepared according to the following recipe, will be a spectacular addition to any holiday menu or a great option for an exquisite 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 cook Armenian salad with eggplants from vegetables baked on a fire, thanks to which the appetizer acquires a great taste and harmonizes perfectly 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. No less tasty 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 a slice of fresh bread and 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 household members.
3. Fans of pickled pickles will be delighted with eggplants stuffed with pepper, herbs and garlic.
4. Without a doubt, the most original preparation will be 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 style, you can cook with the addition of more vinegar, speeding up the pickling of vegetables or waiting for their natural fermentation and acquiring a particularly rich taste. Before serving, you can cut the stuffed fruits into pieces, sprinkle with green onions and drizzle with oil.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

If you are wondering where you can taste the most delicious, unusual and memorable eggplant dishes, you should look into Armenian cuisine. Stuffed, fried, stewed, with nuts, fruits, herbs - here the blue ones love to cook and know how. How to preserve eggplants according to the traditions of the neighboring countries and what are the features of this cuisine?

What vegetables are added to the Armenian salad for the winter

The classic recipe for the cuisine of Transcaucasia involves the use of fragrant, spicy, warming spices, among which there are necessarily:

• hops-suneli;
• tarragon;
• cilantro;
• thyme;
• garlic.

Of the vegetables in most recipes, you can find tomatoes or tomato paste, which is mostly cooked on your own. Armenian cuisine is a large number of meat dishes, and vegetable salads are necessarily highly nutritious. You can not ignore the high proportion of salt in every recipe, excluding pastries. For eggplant salad, it is desirable to use:

• red peppers;
• tomatoes;
• onion;
• carrot.

Eggplant Recipes for the Winter

The ideas of Armenian dishes collected in this block belong to different categories: here you will find light snacks, and hearty side dishes, and salads, and some of them can even be an option for a not too heavy dinner or snack. The preparation of eggplant in Armenian for the winter has several subtleties that are not always indicated in recipes:

• If you want to keep the shape of the blue ones, you need to leave the skin on them, otherwise the flesh will quickly spread.
• For long-term storage dishes, it is imperative to eliminate the stalk of the eggplant.
• Armenian cuisine is interesting with unusual combinations: nuts and apples can be added to eggplants.

The classic recipe for an eggplant snack for the winter in Armenian

This dish has a lot of fans. Quick to prepare, simple in terms of the set of ingredients, with an incredible taste that adapts to any product, it will successfully complement every table. Among the main components are only eggplants, which are stuffed with herbs. According to this recipe, you can not only prepare a snack for the winter, but also make an instant dish.

• eggplant (small - if for winter) - 1.2 kg;
• bell peppers - 3 pcs.;
• bunch of parsley;
• head of young garlic;
• vegetable oil - 4 cups;
• vinegar - 2 tbsp. l.;
• suneli hops, salt, pepper - 1 tsp each.

Every hostess is capable of preparing such eggplants in Armenian for the winter:

1. Wash the little blue ones, get rid of the stalks. Treat the surface with a cloth soaked in oil, spread on a baking sheet. Bake for half an hour. The oven temperature is 170 degrees.
2. Grind washed peppers, drive garlic cloves through a press. Tear the greens by hand.
3. Combine the listed ingredients in a deep bowl, pour with vinegar, season with suneli hops. Marinate for a quarter of an hour.
4. Make eggplant boats by cutting each fruit lengthwise. Remove some of the pulp to form a cavity.
5. Put the filling inside so that it does not peek out. Salt, add pepper.
6. Each eggplant boat must be tied with a thread, folded into a deep bowl. Pour in vegetable oil, place a lid on top. The dish should be infused in the cold for 5 days.
7. After the eggplants are stacked vertically in jars that have been previously sterilized. Closed and cleaned for winter storage.

Eggplant appetizer recipe for the winter with cilantro and citron

The dish is very simple, quick, without unnecessary ingredients. A good choice for those who are looking for an unpretentious side dish that does not interrupt the taste of the main dish. The set of spices can be changed, but it is better to leave the original, as it is perfectly balanced. The composition of the Armenian appetizer is as follows:

• eggplant - 1 kg;
• a bunch of cilantro;
• garlic head - 1/2 pc.;
• vinegar - 1.5 tbsp. l.;
• salt;
• vegetable oil - a glass;
• ground hot pepper;
• citron (savory) - 1 tsp

The principle of preparing snacks for the winter:

1. Wash and cut the eggplant into strips.
2. Fry, setting the maximum power of the burner. Spread out on a paper towel - this will eliminate excess oil.
3. Grind cilantro, pass the garlic through a press, combine with eggplant.
4. Salt, sprinkle with citron, pepper. Add vinegar.
5. Make oppression from the lid and a heavy object, let stand overnight.
6. Distribute in jars in the morning, close.

Armenian eggplant caviar

An ideal appetizer that costs to prepare in large quantities. Armenian cuisine has hardly changed the traditional recipe: the taste has become brighter and sharper, and the cooking technology has remained the same. For a delicious homemade snack in Armenian you will need:

• eggplant - 2.5 kg;
• sweet peppers - 0.4 kg;
• tomatoes - 0.3 kg;
• a head of garlic;
• tarragon;
• a bunch of dill;
• salt - 120 g + for eggplant;
• sugar - 250 g;
• vegetable oil - a glass;
• a pod of chili pepper.

It is easy to cook eggplant caviar in Armenian for the winter:

1. Peel and cut the blue ones coarsely. Salt, leave for half an hour.
2. Rinse them again, pour into the pan. Add oil. Fry until color changes, do not use the lid.
3. Chop the peppers into strips, blanch the tomatoes and grate.
4. Add to the eggplant, simmer with the lid on for 6-7 minutes.
5. Grind hot vegetables through a meat grinder or food processor.
6. Add sugar, tarragon, chopped garlic, pieces of hot pepper, salt. Mix quickly, fill jars with Armenian-style caviar.
7. Sterilize them with a dish, close, take them to the cellar.

Armenian eggplant appetizer with apples

The highlight of this preservation is not technology, but taste. Behind the primary sharpness lies a sweet and sour note, and celery combines very interestingly with blue ones. For the dish you need:

• eggplant - 2 kg;
• celery root - 100 g;
• green apples - 4 pcs.;
• parsley;
• coriander;
• salt;
• garlic cloves - 5 pcs.;
• tomatoes - 3 pcs.;
• vinegar - 1 tbsp. l.;
• sugar;
• vegetable oil.

To prepare delicious Armenian-style eggplant for the winter, guided by this recipe, is simple:

1. Grind the celery root, fry until golden brown.
2. Chop the apples coarsely, add to the same place. Simmer for a few minutes until soft.
3. Wash the eggplant, cut into cubes (the skin is saved). Salt.
4. After half an hour, rinse the blue ones, add to the celery with apples. Pour in more oil and half a glass of water. Simmer for a quarter of an hour.

Discuss

Armenian eggplant for the winter - recipes. How to cook tasty eggplant in Armenian style

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

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

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).

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.

Armenian eggplant recipe for 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:

1. 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.
2. 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.
3. 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

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!