Azerbaijani eggplant recipe for the winter

Azerbaijani eggplant for the winter is a good snack for any table. And it’s not just about great taste. Vegetables contain a large amount of vitamins and minerals that are vital for every person. There is nothing complicated in creating culinary masterpieces, the main thing is a complete set of ingredients and following step-by-step recommendations.

How to cook eggplant for the winter in Azerbaijani

Rules for choosing ingredients for an Azerbaijani eggplant snack for the winter:

1. The peel must be undamaged, it is also unacceptable to use wrinkled specimens.
2. The absence of even small traces of rot. They kill all useful properties.
3. stem integrity.
4. Use of young fruits.
   Important! Old and overripe vegetables accumulate corned beef, this substance is harmful to the body.
5. It is best to purchase white varieties of cultivated vegetables.
6. You can not buy fruits from sellers along the roads. The reason is that the composition may contain harmful components (vegetables easily absorb these substances).

Helpful tips for getting rid of bitterness:

1. The peel must be peeled before the cooking process.
2. The cooked product should be placed in cold water for a while.

Following these recommendations will allow you to make tasty and healthy preparations for the winter.

A classic Azerbaijani eggplant recipe for the winter

Products for cooking can be found in every kitchen.

Components in the composition:

• eggplant – 8000 g;
• bay leaf – 5 pieces;
• water – 3 l;
• granulated sugar – 35 g;
• vinegar (9%) – 200 ml;
• salt – 15 g;
• black pepper – 10 peas.

It is better to use young fruits, old ones accumulate corned beef, which is harmful to the body.

Step by step technology:

1. Wash and cut vegetables, boil them in water for 7 minutes.
2. Prepare the marinade: add spices, vinegar to the water, bring everything to a boil.
3. Fold the blanks into sterilized jars, pour the solution on top. Seal containers with lids. Rolled banks should be wrapped in a blanket.

Marinating eggplant for the winter in Azerbaijani style is a recipe for Caucasian cuisine. Vegetables are usually served with main courses, using them as an appetizing snack.

Spicy eggplant in Azerbaijani for the winter

The taste of the product is similar to Azerbaijani pickled eggplant for the winter.

Ingredients in the composition:

• nightshade – 5000 g;
• sweet pepper – 1000 g;
• granulated sugar – 200 g;
• chili pepper – 1 piece;
• vinegar – 250 ml;
• vegetable oil – 250 ml;
• salt – to taste.

For the dish, it is better to choose only dark purple fruits.

Step-by-step recipe:

1. Wash and chop the eggplant, remove the tails, cut the fruit into small sticks.
2. Soak the blanks with salt for 2 hours.
3. Grind the pepper.
   Important! It is best to wear rubber gloves when handling chili.
4. Prepare the marinade: pour all the liquid ingredients into a saucepan and bring them to a boil.
5. Arrange all the products in sterilized jars, pour the marinade on top.
6. Seal with clean lids.

Banks are stored upside down for the first 2 days.

Salted eggplant in Azerbaijani style for the winter

The recipe has been tested over the years. The composition includes the following components:

• nightshade – 1000 g;
• garlic – 6 denticles;
• bay leaf – 2 pieces;
• tomatoes – 300 g;
• salt – to taste;
• parsley – 1 bunch.

Vegetables are rich in vitamins and minerals

The process of cooking eggplant with tomatoes in Azerbaijani:

1. Cut the washed eggplant lengthwise. You can’t cut to the very end.
2. Put the blanks in a deep container, add a little water and salt.
   Advice! In order for the vegetables to be salted evenly, they must be covered with a saucer.
3. Cut the tomatoes into small pieces, chop the greens. Fold the mixture inside the main vegetables.
4. Transfer the main ingredient to a deep saucepan, add bay leaf. Press the workpiece on top with a board to make oppression.
5. Leave food for a day.

The load must be used, this will ensure proper salting.

Pickled eggplants for the winter in Azerbaijani style

The recipe is fast. Products for cooking:

• eggplant – 3 pieces;
• sweet pepper – 2 pieces;
• salt – 30 g;
• granulated sugar – 15 g;
• Garlic – 4 cloves;
• greens – 1 bunch;
• vegetable oil – 30 ml.

Eggplant can be stuffed with pepper, herbs, and garlic

Step-by-step algorithm of actions:

1. Cut the eggplant into pieces and boil in salted water for no more than 2 minutes.
2. Pass the garlic through a meat grinder, cut the pepper into strips.
3. Prepare the marinade: add salt, granulated sugar, herbs and vegetable oil to the water.
4. Put the garlic and pepper on the eggplant.
5. Put the blanks in clean jars, pour the marinade on top.
6. Seal with lids.

Such a blank is a delicacy for the festive table.

Eggplants with greens for the winter in Azerbaijan

Healthy and tasty dish. The composition includes a number of components:

• nightshade – 1000 g;
• cilantro – 1 beam;
• Garlic – 4 cloves;
• salt – to taste;
• apple cider vinegar – 50 ml;
• vegetable oil – 30 ml;
• basil – 1 bunch.

Vinegar promotes long-term storage of the workpiece

Step-by-step recipe:

1. Wash vegetables and cut into pieces. Boil the blanks in salted water for 5 minutes.
2. Chop the garlic and herbs.
3. Pour vegetable oil into the pan, fold the eggplants, put the chopped herbs and garlic on top.
4. Fry the blanks on both sides.
5. Put the product in jars, pour vinegar on top.
6. Roll up containers with lids.

Salted eggplants for the winter in Azerbaijani style with mint and garlic

Salting is not just a complete dish, it can decorate any table.

The list of ingredients includes:

• eggplant – 10 pieces (it is better to take identical copies of 15 cm each);
• mint – 1 small bunch;
• carrots – 4 small pieces;
• sweet pepper – 1 piece;
• garlic – 300 g;
• red vinegar, wine – 200 ml;
• water – 200 ml;
• salt and black pepper to taste;
• herbs (dill, parsley) – 1 bunch each.

The dish must be stored in a cool place.

Step-by-step technology that allows you to pickle eggplant in Azerbaijani style for the winter:

1. Wash the vegetables, be sure to remove the ponytails. Then cut each copy lengthwise on one side. After that, it is necessary to lower the blanks into boiling water for 5 minutes.
2. Remove product from water and remove seeds.
   Advice! It is most convenient to use a tablespoon.
3. Prepare the filling. To do this, wash the carrots, grate on a coarse grater. Small pieces are not suitable, they will not convey the required taste.
4. Finely chop the greens, pepper – into strips, chop the garlic with a meat grinder or garlic crusher. Salt the resulting mixture, add ground pepper. If you wish, you can use other spices.
5. Stuff each eggplant with the prepared mixture, top with mint leaves.
6. Pour water into a saucepan, add red wine vinegar.
   Important! Do not use aluminum cookware, this metal forms harmful compounds when interacting with vinegar.
7. Put the blanks in a saucepan and refrigerate for 72 hours.
8. Arrange the product in banks.

The dish should be stored in a cold place.

Delicious eggplants for the winter in Azerbaijani style with cilantro

One of the popular recipes for cooking eggplant for the winter in Azerbaijan. Components to be purchased:

• nightshade – 1000 g (small specimens);
• garlic – 6 denticles;
• cilantro – 2 bunches;
• vinegar – 30 ml;
• salt – to taste;
• hot chili pepper – 1 pod.

Can be consumed both warm and cold

Step-by-step technology of one of the best eggplant recipes for the winter in Azerbaijan:

1. Wash the vegetables thoroughly, remove the stem.
2. Pour water into a saucepan, put the blanks there. They need to be blanched for 5 minutes.
3. Cut the fruit from the side where the stalk was.
4. Prepare the filling. To do this, chop cilantro, garlic and pepper. Then add vinegar to the resulting mixture and add salt.
5. Stuff each eggplant.
6. Put the blanks in a container.
   Important! From above it is necessary to install oppression. An alternative is a plate of the right size.
7. Put the product in a cold place for 14 days.

The cooked delicacy should be stored in the refrigerator throughout the winter.

Blue for the winter in Azerbaijani style with carrots and peppers

There are many videos with which you can cook eggplant for the winter in Azerbaijani style. Vegetables go well with carrots.

Required components:

• nightshade – 1500 g;
• carrots – 500 g;
• garlic – 8 denticles;
• apple cider vinegar – 50 ml;
• allspice, peas – 8 grains;
• vegetable oil – 60 ml;
• salt – 30 g;
• water – 3 liters.

Stuffed eggplants can be tied with string or celery

Algorithm of actions:

1. Wash the main ingredient, remove the tail, make a deep incision.
2. Boil water, add 15 g of salt to it and lower the vegetables for 7 minutes.
3. Take out the fruits and immerse them in cold water.

   Important! The process will get rid of bitterness.

4. Grate the carrots on a coarse grater, chop the garlic.
5. Salt the vegetables, add carrots, garlic, allspice inside the eggplant.
6. Prepare a brine (introduce 0,5 g of salt into 10 liters of water). Boil the liquid and after cooling, pour vinegar into it.
7. Add brine to eggplant. Pickling time – 2 days.

Keep the product in a cool place.

How to salt eggplant for the winter in Azerbaijani style with celery

The finished dish can be consumed after 3 days.

Included components:

• eggplant – 10 pieces;
• cilantro – 1 beam;
• celery – 100 g;
• hot pepper – 1 pod;
• sweet bell pepper – 1 piece;
• wine vinegar – 200 ml;
• ground black pepper – 5 g;
• water – 200 ml.

To better reveal the taste of the dish, the workpiece must be opened no earlier than 3 days

Step-by-step cooking:

1. Wash the eggplants, remove the stalks, make an incision (only on one side).
2. Cook vegetables in boiling water for 5 minutes.
3. Chop greens, celery and pods. Add salt and pepper.
4. Stuff the eggplants with the mixture.
5. Put the blanks in a saucepan and pour them with wine vinegar.

The product must be infused for 3 days.

A simple recipe for salted eggplant for the winter in Azerbaijan

To get a richer taste, you should choose fruits of a dark purple hue. Required Ingredients:

• nightshade – 5000 g;
• salt – 300 g;
• water – 4,5 l;
• greens – a small bunch.

Cooked eggplant tastes like mushrooms

Phased technology:

1. Wash the vegetables and cut them into small pieces.
2. Place blanks in container. Each layer must be carefully sprinkled with salt.
3. Add chopped greens.
4. Set oppression and leave for 12 hours.

The storage place must be cold.

Azerbaijani eggplant stuffed with herbs and garlic

The recipe has a simple cooking scheme, while it has a rich taste.

The list of components includes:

• nightshade – 1000 g;
• garlic – 8 denticles;
• greens (parsley and dill) – one bunch each;
• salt – 45 g;
• water – 1 l;
• wine vinegar – 30 ml.

The appetizer is juicy and tasty and goes well with the main course.

The process of cooking eggplant with herbs and garlic in Azerbaijani:

1. Wash the vegetables, remove the tails, make cuts.
2. Pour salt on the core of the fruit and leave for half an hour. After the time has elapsed, the workpieces must be washed under cold water. These actions will help get rid of bitterness.
3. Chop the herbs and garlic. Mix everything and salt thoroughly.
4. Put the eggplant in a saucepan with salted water, cook after boiling for at least 7 minutes.
   Important! The fruits should not be digested.
5. Put the vegetables on the board, stuff the eggplants for the winter in Azerbaijani style.
6. Pour the blanks with wine vinegar, put them in a plastic bucket and leave to infuse for 30 days.

The dish will perfectly decorate the festive table.

Storage Rules

The rules are extremely simple:

1. Storage is carried out in banks.
2. A cool place is required (a basement is suitable).

Pickled product is best stored in the refrigerator.

Conclusion

Azerbaijani eggplant for the winter is a healthy snack, which includes B vitamins, folic acid and various minerals. The workpiece helps to reduce blood pressure, activate the bone marrow, and is also used to prevent Alzheimer’s disease. Vegetable has the ability to improve the metabolism in the body.