Eggplant is a favorite fall vegetable. They can be prepared in a variety of ways. They taste like mushrooms. Armenian eggplants are spicy for the winter. This savory appetizer can diversify not only the everyday menu, but also surprise guests at a holiday.
Selecting and preparing blue ones for canning
The taste and quality of the preparation directly depends on the quality of the vegetables. For preservation, it is necessary to select only ripe blueberries. The peel should be smooth and shiny. The peduncle is bright green. Vegetables should be dense and elastic, in no case limp or dried in the sun.
Vegetables must be washed, peeled and cut into pieces.
Options for preparing eggplants for the winter
The best Armenian recipes for cooking eggplants.
Classic recipe
A simple set of ingredients and speed of preparation make this recipe stand out among many.
List of ingredients:
- eggplants - 1 kg;
- pepper - 2 pcs.;
- parsley;
- garlic - 5 cloves;
- sunflower oil - 3 cups;
- vinegar - 2 tbsp. l.;
- khmeli-suneli - 1 tsp;
- salt - 1 tsp;
- pepper.
Cooking method:
- Wash the eggplants and dry with a towel. Remove the stems.
- Place on a greased baking sheet and bake for 30 minutes at 170 degrees.
- Cut the pepper and herbs into small pieces, grind the garlic in a mortar.
- Put everything in a container and add vinegar. Mix well and add seasoning. Give time to marinate.
- Cut the eggplants lengthwise into two parts. Select the contents a little to create a cavity.
- Fill each half with filling. Add salt and pepper to taste.
- Tie each boat with thread and place in a pan.
- Drizzle with oil, cover and refrigerate for a week.
- Next, place the blanks vertically in prepared jars and close them.
Armenian pickled tomatoes
Ingredients:
- tomatoes - 1 kg;
- chili pepper - 1 pc.;
- bay leaf - 1 pc.;
- salt - 70 g;
- garlic - 1 head;
- favorite greens;
- cabbage leaf
Cooking steps:
- Boil water for brine. Add salt and bay leaf to it. Give time to cool.
- Peel the pepper and garlic and chop finely. Wrap the washed greens in a cabbage leaf and chop.
- Cut the tomatoes crosswise, without cutting to the base. Put 1 tsp into each. fillings.
- Place in a container, fill with brine and put on the press. Let it brew for 3-4 days.
Stuffed with onions
Products:
- eggplant - 3 kg;
- onion - 500 g;
- carrots - 500 g;
- dill - 1 bunch;
- garlic - 8 cloves;
- vegetable oil.
Cooking rules:
- Wash and dry the eggplants. Cut off the tails and bake in the oven until half cooked.
- Cool the baked vegetables and cut them in half. Fry onions and carrots until soft.
- When the preparation has cooled, add dill.
- Stuff the eggplants and tie them with cooking thread, put them under pressure for three days.
- After this, put in jars and refrigerate.
With paprika
A simple snack recipe. Eggplants must be cut into slices and sprinkled with salt. This will relieve them of bitterness. Then fry in slices. Add a dressing of pepper, herbs, onions, and stewed bell pepper. Salt and pepper to taste. Combine all ingredients and allow time to marinate. Then put it in jars and roll it 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 pepper
Cut the eggplants and peppers into large pieces. Add salt, sugar, pepper, and vinegar to boiling water to taste. Boil the vegetables for a few minutes and remove with a slotted spoon. Add garlic and vegetable oil. Stir, add boiled brine and let cool. After this, put it in the refrigerator. After three hours you can eat.
In a spicy marinade
Pickled eggplants can be prepared in a spicy marinade.Prepare the filling liquid to your taste. The required ingredients are salt, sugar, hot pepper, and garlic. Boil whole eggplants in water for 15 minutes. Then cut into circles and lay in layers, pouring over the marinade. Put under oppression. After three hours you can try.
Fermented in Armenian
To prepare salted vegetables, you must first blanch them in boiling water. Time no more than 5 minutes. Next, squeeze each fruit a little. Cut lengthwise with a book. Fill with herbs and garlic. Fill with liquid. Per liter of water 1 tbsp. l. salt with a slide. You can put pressure on it. Keep warm for three days. Then send it to the cellar.
How to properly store products in winter
If the blanks are hermetically sealed, then they are stored at home, in a cellar or basement.
Keep the workpieces under the nylon cover only in the cold - refrigerator or cellar.
