Dishes from oriental cuisine are widely used in European cooking. Imam Bayaldy - a recipe of the Turkic peoples, firmly settled in Armenian cuisine, is prepared for the winter, and can also be consumed immediately. The dish is not only tasty, but also healthy, since the eggplant peel contains nazunin. A substance that protects cells of the nervous system and is a natural antioxidant.
Subtleties of cooking
Over time, housewives have developed certain features and secrets of preparing delicious Imam Bayaldy:
- Eggplants must be cut into slices 0.5 centimeters thick, sprinkled with salt and left. Drain off the released juice and dry the vegetable slices a little. Dry eggplants will fry better and the oil will not splatter.
- It is necessary to fry in well-heated oil, otherwise the vegetables will absorb a lot of it.
Ingredients for “Imam Bayaldy”
The set of vegetables for cooking is standard, but each housewife, taking into account the taste preferences of her family, adds some additional components or changes the amount of spices. If desired, bell pepper is added; it must be sautéed along with the onion. In addition to green onions, add parsley and cilantro. From spices you can add coriander, paprika, black pepper, curry.
Recipe ingredients:
- eggplants – 3 kilograms;
- onion – 700-800 grams;
- salt;
- tomatoes – 500-600 grams;
- garlic – 4-5 cloves;
- chili pepper or jalapeno – 30 grams;
- green onion - a bunch;
- oil for frying – 130-150 milliliters.
How to choose the right products
The taste of the finished dish depends on the right products. Vegetables should be selected that are dense, without signs of spoilage or mechanical damage. If the fruits are choked, these places must be cut off.
Eggplants must be young. In overripe fruits, the seeds and peel will impart bitterness to the dish. In addition, they produce solanine, a toxic substance that leads to poisoning. Colic, diarrhea, nausea occur.
How to prepare containers
It is better to choose a small container: 0.5 or 1 liter. Containers must be clean. It is recommended to wash with soda. There is no need to sterilize the containers, since the recipe calls for sterilization along with the finished dish.
Cooking process
Preserving imam bayaldy is not difficult, the main thing is to follow the suggested instructions:
- Wash the vegetables under running water, remove the stem. Cut into slices, place in a bowl, add salt and leave for half an hour.
- Dry the eggplant slices. Pour oil into a frying container and heat. Fry on both sides until golden.
- Peel the onion and cut into strips or cubes as desired. Pass in oil.
- Wash the tomatoes, make cuts on them, put them in a bowl, pour boiling liquid over them, and leave for a few minutes. This will allow you to easily remove the skin.
- Grind the tomato pulp in a blender and pour the puree into the onion.
- Peel the garlic cloves, chop with a garlic press, and add to the tomatoes.
- Wash the onion feathers, dry them, chop them. Grind the pepper. Simmer with tomatoes and onions for 5-7 minutes, add salt to taste.
- Arrange the eggplants in prepared containers in layers, pouring the resulting sauce.
- Cover with lids, place in a saucepan, sterilize for 5 minutes after the water boils. Place a cloth at the bottom of the container, under the jars.
- Close the jars tightly. After cooling, remove to storage.
How and how long can you store
Imam Bayaldy, prepared in accordance with the recipe, can be stored at room temperature for up to 6-8 months.
In a cool, dark room, shelf life is extended to one year.
