Armenian eggplant appetizer for the winter

Armenian eggplant for the winter is a popular dish that is prepared during the harvest season. Those who have not yet tried making a snack for future use 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 appetizers store well at room temperature

The Armenian method of preparing eggplants differs from others that came from Slavic traditional preparations

Subtleties of cooking eggplant in Armenian

The eggplant appetizer, which comes from Armenian national cuisine, is a spicy dish with a piquant taste, somewhat unusual due to its special spiciness. In any preparation method, garlic is used in large quantities, which gives it a pungent taste.

To prepare eggplants in Armenian style with garlic and herbs, various vegetables are used: zucchini, tomatoes, eggplants, carrots, onions.Suneli hops and pepper are widely used as spices, with a mixture of peppers being the best option.

The usual procedure will help rid the dish of bitterness: soaking sliced ​​eggplants in salted water. The time required for the process is on average 30 minutes.

If you want to preserve the shape of the blue fruits, you do not need to remove the skin from the fruits. 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 to the original as possible, it is not recommended to squeeze the garlic using a press; it is better to chop it as finely as possible. Garlic plays a leading role in Armenian dishes, so you should not reduce the recommended amount. For 7 liters of salad, you can safely add 2 heads of garlic.

Tarragon, cilantro and thyme are integral ingredients in Armenian snack dishes. Bell peppers, onions and tomatoes go well together in eggplant salad. 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 coarse grind.

Selection and preparation of eggplants

For optimal results, choose medium-sized vegetables. It is necessary to pay attention to the stalk: it should be green. It is advisable to choose the eggplants themselves when they are ripe, but not limp, without dents or damage.

Overripe fruits are not suitable for cooking. Cooking eggplants for the winter according to the Armenian recipe most often involves cutting them into slices. The prepared rings are soaked to remove bitterness. The water needs to be salted.

For preparations you will need ripe dense fruits

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

Tomatoes can be of any variety. You can use red, yellow, pink and black fruits. It is recommended to use bell peppers that have juicy, fleshy flesh. Large pepper fruits are also suitable for preparing eggplants in Armenian style.

Recipes for Armenian eggplant preparations for the winter

There are quite a few recipes for cooking eggplants in Armenian cuisine. Armenian eggplants are prepared as light snacks or quite hearty treats.

The vegetable can be fried, baked in the oven and cooked on the grill. In any case, you will get a delicious, aromatic appetizer, used as a side dish for meat, a component for preparing first courses, or as an independent treat.

Baked eggplants for the winter in Armenian style

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

Thanks to the thick skin, the baked fruits will retain their shape

Ingredients:

• medium-sized eggplants - 3 kg;
• tomatoes - 1 kg;
• bell pepper - 2 pcs.;
• vinegar - 40 ml;
• salt - 1 tbsp. l.;
• vegetable oil - 60 g.

Step by step recipe:

1. Cut off the stalks of the prepared fruits and make several punctures with a knife or fork to avoid cracking the skin during baking. Remove stems and seeds from peppers. Place a sheet of parchment on a baking sheet and place the eggplants and peppers on it.Bake at a temperature of 200 - 220 degrees, depending on the size of the fruit, from 30 to 40 minutes. Vegetables must be turned over on the baking sheet periodically to avoid burnt sides.
2. Pour boiling water over the tomatoes, then place in cold water for a couple of minutes. Remove the skin from tomatoes prepared in this way.
3. Remove the peppers baked in the oven and place them in a bag for about 10 minutes. Then remove the skin from it. Cut into thin strips.
4. While warm, peel the eggplants from the skins, being careful not to break the shape.
5. Place baked vegetables in layers in sterile jars. Pour vinegar and oil per liter jar: 2 tbsp. l. butter and 1 tbsp. l. vinegar. Cover the jars with lids and sterilize for 20 minutes (1 liter jars). During sterilization, juice will be released which will fill the containers.
6. Roll up. Wrap up and leave for 10 hours. Then the salad can be stored.

Eggplants with tomatoes in Armenian style for the winter

This recipe uses eggplants baked over a fire to create 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, an oven will do.

Rolled up jars are turned over and wrapped, left overnight

Ingredients:

• eggplants - 2 pcs.;
• bell pepper - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 3 cloves;
• fresh herbs - 1 bunch;
• vegetable oil, lemon juice, salt and spices.

Step by step recipe:

1. Bake the 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 combustion, the baking time will be from 15 to 30 minutes.
2. Remove the skins from the roasted vegetables. Cut them into large pieces.
3. Chop the garlic and add to the vegetable mixture.Pour in oil: 2 tbsp per liter jar. l., 1 spoon of lemon juice. Add finely chopped greens.
4. Sterilize jars covered with lids for 20 minutes. Then roll up and turn over. Wrap the hot jars and leave them in this position until they cool.

Eggplants in adjika in Armenian style for the winter

In this recipe for Armenian eggplants, vinegar is not used, and the blue ones are not fried.

Eggplants in adjika in Armenian have a sharp, piquant taste

Ingredients:

• eggplants - 5 kg;
• vegetable oil - 250 ml;
• garlic - 0.5 kg;
• red bell 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 peel the vegetables. Cut the eggplants into slices. Add salt and leave for the bitterness to come out along with the juice.
2. Pass the peeled garlic through a meat grinder. Set the resulting mixture aside. Grind vegetables through a meat grinder into one bowl: peppers, tomatoes, herbs.
3. Add oil and spices to the vegetable mixture and stir. Place the bowl on the fire and cook with constant stirring for about half an hour. After boiling, add eggplant slices to this mixture. And shortly before the end of cooking, add the garlic.
4. Pack the hot mixture into jars and sterilize for 15 minutes. Then roll it up, turn it over and wrap it.

Armenian pickled eggplants for the winter

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

Pickled fruits in Armenian cuisine are distinguished by a set of spices and aromatic herbs

For 1 kg of eggplant you will need:

• bell pepper 3 – 4 pcs.;
• hot pepper - 1 pod;
• freshly ground black pepper - 1/2 tsp;
• fresh parsley - 1 bunch;
• garlic - 4 cloves;
• vinegar - 50 ml;
• vegetable oil - 1 l;
• salt - to taste.

Step by step recipe:

1. Sprinkle the blue ones with oil and place in 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 the garlic, herbs, peppers, add salt and pepper, and add vinegar to this mixture. Stuff the eggplants with the resulting mixture.
3. Place the stuffed fruits in a deep bowl. Pour in vegetable oil and leave for 5-6 days to ferment. Afterwards you can eat it and put it in jars for storage in a cool place.

Armenian fried eggplants for the winter with carrots

This vegetable appetizer, prepared according to the recipe of Armenian cuisine, has a beautiful color and a mild, pleasant taste. It's quite simple to prepare.

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

Ingredients:

• eggplants and carrots - 2 pcs.;
• onion - 1 head;
• garlic - 2 cloves;
• vegetable oil for frying;
• salt - to taste.

Step by step recipe:

1. Finely chop the onions, grate the carrots. Cut the blue ones into slices and fry in a frying pan.
2. After 15 minutes of frying, add carrots and onions. After another 2 minutes - garlic. Simmer until soft. If the juice released is not enough, then you can add a couple of tomatoes, cut into slices, to the mass.
3. Place the mixture into jars and sterilize for 10 minutes.

Blue Armenian style for the winter with paprika

Spices give this appetizer a special piquant taste. Paprika slightly softens the spiciness of the dish. It turns out very unusual and at the same time amazingly tasty!

Paprika in salads softens the spiciness of the dish and adds a special taste

Ingredients:

• eggplants - 2.5 kg;
• garlic - 100 g;
• onions and bell peppers - 1 kg each;
• fenugreek and paprika - 2.5 tsp each;
• green cilantro - 1 bunch;
• vinegar - 20 ml per 1 liter jar;
• salt - to taste.

Step by step recipe:

1. Cut the eggplants into 1 cm thick slices. Sprinkle generously with salt and leave for 2 hours.
2. Cut the onion and pepper into rings, garlic into thin slices. Mix the ingredients and season them with herbs and spices. Fry the eggplants in a frying pan with vegetable oil until soft and place on a paper towel.
3. Mix all ingredients, place the mixture in a bowl with a thick bottom and simmer for about 7 - 10 minutes.
4. Place the hot salad in jars, pour in vinegar and seal.

Armenian eggplant salad for the winter

In addition to the excellent taste, this dish has another advantage: salad prepared in this way can be stored well at room temperature.

It is better to package salads in containers whose contents can be eaten in 1–2 days.

Ingredients for 1.5 kg of blue ones:

• tomatoes - 1 kg;
• onions - 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 the blue ones into cubes, soak in salted water and let dry.
2. Cut the onion into rings. There is no need to chop finely; the rings should be of medium thickness.
3. Peel the bell pepper from seeds and cut into half rings.
4. Cut the peeled carrots into thin rings.
5. Remove the skin from scalded tomatoes and cut the fruit into small cubes.
6. Remove the seeds from half a hot pepper pod and finely chop the pulp.
7. Mix the chopped vegetables and place them in the pan.
8. Mix butter, water, sugar and salt in a separate bowl. Pour the resulting mixture over the vegetables.
9. Place the pan on the fire. Cook the salad after boiling for 30 minutes with constant stirring.
10. Finely chop the garlic or pass through a press. Half an hour after the vegetable mixture begins to boil, add garlic and vinegar essence to it. Cook for 5 minutes.
11. Pack the hot salad into jars and seal.

Armenian winter appetizer made from eggplants and zucchini

An appetizer of eggplants and zucchini in Armenian style is worth trying even for novice cooks. The dish is very simple to prepare, stores well and has excellent taste.

Zucchini lovers will love the Armenian appetizer made from these fruits in combination with blue ones

Ingredients:

• zucchini and eggplant - 1 kg each;
• tomatoes - 1 kg;
• onion -2 heads;
• garlic - 1 head;
• sugar - 2 tbsp. 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 the blue ones into slices and soak in salted water.
2. Cut the zucchini into slices, tomatoes into cubes, and onions into half rings. Finely chop the garlic with a knife.
3. Mix vegetables and place in a saucepan. Add oil and cook for about an hour, stirring constantly so that the mixture does not burn.
4. At the end of cooking, add chopped garlic and dill, salt, sugar and spices.
5. Place the hot snack in jars, adding vinegar to each and roll up.

Storage periods and methods

Thanks to the components used to prepare Armenian eggplants, thermally processed snacks are well stored. They can be left indoors at room temperature. The shelf life of canned vegetables ranges from 1 to 1.5 years.

The shelf life of Armenian pickled eggplants is 1–2 weeks at temperatures from 0 to +5 degrees.

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

Conclusion

Armenian eggplants for the winter are an incredibly tasty and aromatic appetizer that you can proudly present to guests on the festive table. Even the most demanding gourmets will appreciate such dishes. It is quite simple to prepare blue ones according to Armenian cuisine recipes.

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