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 an appetizer for the future should familiarize themselves with the numerous options for the dish, and among them there will definitely be one that will become a favorite for the whole family.

Armenian eggplant snacks are well stored at room temperature

The method of cooking eggplant in Armenian differs from others that came from Slavic traditional preparations.

The subtleties of cooking eggplant in Armenian

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

For cooking eggplant in Armenian style with garlic and herbs, various vegetables are used: zucchini, tomatoes, eggplant, carrots, onions. Hops-suneli and pepper are widely used as spices, and a mixture of peppers will be the best option.

The usual procedure will help to rid the dish of bitterness: soaking chopped 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 skin from the fruit, you do not need to remove it. But the stalk must 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, garlic is not recommended to be squeezed out with a press, it is better to cut it as small as possible. Garlic plays a leading role in Armenian dishes, so do not 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. Eggplant salad goes well with bell peppers, onions and tomatoes. 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 a non-iodized type of coarse grinding.

Selection and preparation of eggplant

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

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

For harvesting you will need ripe dense fruits

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

Tomatoes are suitable for any variety. You can use red, yellow, pink and black fruits. Bulgarian pepper is recommended to use one that has a juicy fleshy pulp. Large fruits of pepper are also suitable for harvesting eggplant in Armenian style.

Recipes of Armenian eggplant preparations for the winter

There are a lot of eggplant recipes in Armenian cuisine. Armenian-style eggplants are prepared in the form of light snacks or hearty enough treats.

Vegetables can be fried, baked in the oven and cooked on the grill. In any case, you get a delicious fragrant appetizer used as a side dish for meat, a component for cooking first courses, as an independent treat.

Baked eggplant for the winter in Armenian

Armenian-style baked eggplants for the winter are very tasty and fragrant. They are served as an addition to meat dishes and used as an ingredient in cold vegetable salads. They are prepared quickly and simply.

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

Ingredients:

• medium-sized eggplant – 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 the stalks from the prepared fruits, make several punctures with a knife or fork to avoid cracking the skin during baking. Remove stems and seeds from peppers. 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, from 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 with boiling water, then place in cold water for a couple of minutes. Remove the skin from the tomatoes prepared in this way.
3. Peppers baked in the oven, take out and place in a bag for about 10 minutes. After removing the skin from it. Cut into thin strips.
4. Eggplants in a warm form, peel from the skins, trying not to break the shape.
5. Lay baked vegetables in layers in sterile jars. Pour vinegar and oil per liter jar: 2 tbsp. l. butter and 1 tbsp. l. vinegar. Cover jars with lids and sterilize for 20 minutes (1 liter jars). During sterilization, juice will stand out, which will fill the containers.
6. Roll up. Wrap and leave for 10 hours. The salad can then be stored away.

Eggplants with tomatoes in Armenian for the winter

In this recipe, eggplants baked on a fire are used, and they get an Armenian-style salad for the winter. The smell of a fire gives the salad a special taste and aroma. But if it is not possible to fry vegetables on the grill, the oven is also suitable.

Rolled jars are turned over and wrapped, left overnight

Ingredients:

• eggplant – 2 pcs.;
• bulgarian pepper – 2 pcs.;
• tomatoes – 2 pcs.;
• garlic – 3 tooth;
• 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 burning, the baking time will be from 15 to 30 minutes.
2. Peel the skin off the roasted vegetables. Cut them into large pieces.
3. Chop the garlic, add to the vegetable mixture. Pour in the oil: on a liter jar – 2 tbsp. l., 1 tablespoon of lemon juice. Add finely chopped greens.
4. Sterilize jars covered with lids for 20 minutes. Then roll up and turn over. Wrap hot jars and leave in this position until cool.

Eggplants in adjika in Armenian for the winter

In this Armenian eggplant recipe, vinegar is not used, and blue ones are not fried.

Eggplants in adjika in Armenian style have a spicy spicy taste

Ingredients:

• eggplant – 5 kg;
• vegetable oil – 250 ml;
• garlic – 0,5 kg;
• Bulgarian red pepper – 3 kg;
• tomatoes – 3 kg;
• hot pepper – 1 – 2 pods;
• fresh parsley – 1 bunch;
• sugar – 0,6 kg;
• salt – 100 – 150 g.

Step-by-step recipe:

1. Wash and clean vegetables. Cut eggplant into slices. Salt and leave to release bitterness along with the juice.
2. Pass the peeled garlic through a meat grinder. Set aside the resulting mass. In one bowl, scroll vegetables through a meat grinder: 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 laid out in this mixture. And shortly before the end of cooking, add garlic.
4. Pack the hot mixture in jars and sterilize for 15 minutes. Then roll up, turn over and wrap.

Pickled eggplant in Armenian for the winter

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

Pickled fruits in Armenian cuisine are distinguished by a set of spices and fragrant 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 tooth;
• Vinegar – 50 ml;
• vegetable oil – 1 l;
• salt – to taste.

Step-by-step recipe:

1. Sprinkle blue ones with oil and send to an 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 garlic, herbs, peppers, add salt and pepper, and add vinegar to this mass. Stuff the eggplant with the mixture.
3. Put the stuffed fruits in a deep bowl. Pour vegetable oil and leave for 5 – 6 days for fermentation. After you can eat and lay out in jars for storage in a cool place.

Fried eggplant for the winter in Armenian style with carrots

This vegetable appetizer, prepared according to the recipe of Armenian cuisine, has a beautiful color and a mild, pleasant taste. Preparing it is quite simple.

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

Ingredients:

• eggplant and carrots – 2 pcs.;
• onions – 1 head;
• garlic – 2 tooth;
• vegetable oil for frying;
• salt – to taste.

Step-by-step recipe:

1. Finely chop the onion, grate the carrot. Cut 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 a couple of tomatoes, cut into slices, can be added to the mass.
3. Pour the mass into jars and sterilize for 10 minutes.

Armenian blue for the winter with paprika

Spices give this appetizer a special piquant taste. 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 spiciness of the dish and gives a special taste.

Ingredients:

• eggplant – 2,5 kg;
• garlic – 100 g;
• onion and bell pepper – 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 eggplant 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 the ingredients and flavor them with herbs and spices. Fry the eggplant in a pan with vegetable oil until soft and place on a paper towel.
3. Mix all the ingredients, put the mixture in a bowl with a thick bottom and simmer for about 7 – 10 minutes.
4. Arrange the hot salad in jars, pour in the vinegar and cork.

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 blue:

• tomatoes – 1 kg;
• onion – 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 blue ones into cubes, soak in salted water and let dry.
2. Onion cut into rings. It is not necessary to finely grind, the rings should be of medium thickness.
3. Remove seeds from bell pepper and cut into half rings.
4. Peeled carrots cut 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 half a hot pepper pod and finely chop the flesh.
7. Mix the chopped vegetables and put them in a saucepan.
8. Mix oil, water, sugar and salt in a separate bowl. Pour the mixture over the vegetables.
9. Put the pot 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 boiling of the vegetable mixture, add garlic and vinegar essence to it. Boil 5 minutes.
11. Pack the hot salad in jars and seal.

Armenian appetizer for the winter of eggplant and zucchini

An appetizer of eggplant and zucchini in Armenian is worth a try even for novice cooks. The dish is prepared very simply, stored well and has excellent taste.

Zucchini lovers will love the Armenian appetizer of these fruits, combined with blue ones.

Ingredients:

• zucchini and eggplant – 1 kg each;
• tomatoes – 1 kg;
• onion -2 heads;
• garlic – 1 head;
• sugar – 2 Art. 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 blue ones into slices and soak in salted water.
2. Cut zucchini into circles, tomatoes into cubes, onions 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 snack in jars, adding vinegar to each and roll up.

Terms and methods of storage

Thanks to the components used to prepare Armenian eggplant, thermally processed snacks are well stored. 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 pickled eggplant in Armenian style is 1-2 weeks at a temperature of 0 to +5 degrees.

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

Conclusion

Armenian eggplant for the winter is an unusually tasty and fragrant snack that you can proudly present to your guests on the festive table. Even the most demanding gourmets will appreciate such dishes. Cooking little blue ones according to the recipes of Armenian cuisine is quite simple.