Azerbaijani-style pickled or salted eggplants are a dish that everyone should try. And not because it is very tasty, although this also plays an important role. Pickled zucchini is also very healthy; it contains a lot of minerals and vitamins that absolutely every person needs.
Recipes
There are quite a few types of eggplants in Azerbaijani style for the winter, for example, salted eggplants. Now we will look at recipes on how to cook some of them. Basically there is nothing complicated about this. A minimum set of ingredients and strict adherence to the recipe are required.
Eggplants for the winter in Azerbaijani style - method of preparation.
This is the simplest recipe for preparing this dish. Required ingredients:
- Three kilograms of eggplant;
- Ten twelve bunches of cilantro;
- A kilogram of garlic;
- A little salt, optional;
- Four percent vinegar.
Now let's start cooking:
- Take a saucepan, preferably a larger one. Pour water into it and add a little salt, then wash the eggplants thoroughly and remove the stems. Then throw the zucchini into the pan.
- Let them simmer for a few minutes. You will need to take them out when they are cooked and soft.
- Each clove of garlic needs to be cut into several parts, but without using a crush, because it will not turn out the way you want.
- Next you need to take the zucchini and first cut them lengthwise, and then chop them crosswise. You will receive small cubes that should be mixed with garlic.
- Next, take the pre-prepared cilantro, be sure to wash it, chop it and throw it where the garlic is.
- What you get needs to be marinated, that is, scattered in containers and poured with vinegar so that it completely fills them. Then you need to seal using any tight lids.
- Place it in the refrigerator for literally a day, then you can consume it.
BADIMZHAN TURSUSU – Marinated Eggplant
By the way, “Turshu” is translated as sour. Pickled eggplants It is customary to serve with main courses for lunch or dinner, using them as an appetizer. In general, the cuisine in Azerbaijan is famous for its wide variety of pickles and marinades, which are prepared from simple vegetables, such as garlic, cabbage, eggplant and others.
The most popular of them, which Azerbaijani cuisine provides us with, is BADIMZHAN TURSHUSU.These are marinated eggplants in Azerbaijani style, pickled eggplants, which are stuffed with pepper, herbs, and garlic. Their recipes are also very tasty.
What do you need:
- Ten medium sized zucchini.
- A little parsley (one bunch is enough).
- It is advisable to find a bunch of mint.
- A bunch of dill.
- Head of garlic.
- One piece of hot green pepper.
- One peppercorn of red, hot pepper.
- Vinegar (apple or grape) - 1 glass.
- Water and salt.
Recipe:
- The first step is to tackle the main vegetables. They should be washed and the stalk removed, but so that the peel remains. Then, using a knife, you need to make a small longitudinal cut, but not through it. Sprinkle a little salt inside and let it sit for an hour. Then throw them into boiling water for about ten minutes. When they become a little soft, you can put them on a cutting board, cover them with a board on top and put some weight to squeeze the moisture out of them. Let them stand under pressure for two hours.
- The next stage is starting. You need to wash the greens, dry them and chop them very finely. The garlic needs to be crushed, of course, using a garlic press, having first cleaned it. If you wish, you can chop it smaller. Take all the peppers, remove the stems, cut them and remove the seeds, then chop them into smaller pieces. If you like spicy dishes, add peppers. Next, take a large bowl and mix pepper, garlic, vinegar and salt in it.
- Now we make stuffed zucchini. Spread the cut made in advance on the eggplants and fill it with filling. Next, fold their dishes (preferably made of glass) horizontally and tightly.
- Next you need to marinate.Mix a glass of vinegar and water (it should be at room temperature), and also add a little salt, about two teaspoons. It is necessary that the marinade completely covers the vegetables.
- We are preparing tursha. All that remains is to take the marinade and pour it over the eggplants. Next, seal the containers with lids and let them marinate for two to three days; it is advisable to leave them at room temperature, and then move them to the refrigerator. Let them stay in it for several days. After this, you can serve the dish as an appetizer.
Conclusion
All the recipes presented are very tasty if prepared correctly. Azerbaijani-style eggplants are an excellent dish that is perfect as an appetizer, for example, for lunch and dinner. They can be pickled or salted. By the way, freshly pickled zucchini tastes very pleasant.
