An Armenian recipe for imam bayildi for the winter and a step-by-step cooking process

The national snack imam bayaldi is prepared according to an Armenian recipe for winter from eggplantsThe vegetables are cut in half lengthwise and filled with the filling. This dish is easy to prepare, original, and rich in flavor.

Specifics of preparing Armenian dishes

When preparing the Armenian dish imam bayildi, you need to take into account a number of nuances to achieve a good taste.

The subtleties include the following:

1. When peeling eggplants, the skin is removed in 1 cm wide strips. This results in alternating light and dark areas on the surface.
2. The greens are chopped very finely so that they release their aroma better.
3. Only finely chopped onions are fried, and the garlic is passed through a press.

Ingredients required for Imam Bayaldi

Depending on your taste preferences, you can use different ingredients for the eggplant filling. However, a basic set of ingredients includes:

• eggplants and tomatoes;
• onion;
• garlic cloves;
• green;
• salt and black pepper;
• vegetable oil.

Sterilizing jars for canning

There are several ways to sterilize jars. Most commonly, they are sterilized in a double boiler. To do this, pour water into a saucepan, bring it to a boil, and place a colander or wire rack on top. Place the dry jars upside down on the rack. Keeping the jars in the double boiler for 15-20 minutes is enough to kill all microorganisms.

To sterilize jars in the oven, place them inside and heat at 100-110 degrees Celsius (212-222 degrees Fahrenheit). This method typically takes 20 minutes, regardless of the jar's size. After sterilization, leave the jars in the oven for a few minutes to cool slightly. Remove the jars with a dry towel, otherwise the temperature difference will cause the glass to crack.

Recipe and step-by-step preparation

By following this step-by-step recipe, you can prepare a delicious Armenian-style preserve. To prepare, follow these steps:

1. The clean eggplants are freed from the stalk and the skin is cut off in strips.
2. The vegetables are cut in half lengthwise, placed in salted water, and left for 20-30 minutes. This helps remove the bitterness.
3. A small cut is carefully made on each half of the fruit, avoiding damage to the base.
4. Wipe the vegetables with a paper towel to remove excess moisture and fry on both sides.
5. Finely chopped onions are fried in vegetable oil, garlic is pressed through a garlic press, and herbs are chopped.
6. Scald the tomatoes to remove the skin and cut into cubes.
7. All ingredients for the filling are mixed and distributed inside the eggplants, then placed in a saucepan, a little water is added and simmered over low heat for 30-40 minutes.

If you need to preserve a dish for the winter, place the eggplants in sterilized containers. To preserve the preserves, pour the marinade inside.

Storage conditions and periods for the finished product

Immediately after cooking, wrap the containers with vegetables in a thick cloth, turn them over and leave them to cool naturally. Next, the prepared eggplants are transferred to a permanent storage location, such as a cupboard or cellar. To preserve their flavor and aroma, they should be stored at a temperature of 0-5°C and a humidity of 75-90%. It's important to keep the containers away from direct sunlight, as this can cause them to spoil.

Serving rules

When serving, generously sprinkle the eggplants with chopped fresh herbs. A traditional sauce with a distinctive flavor is also a good complement to the vegetables. Norsharab sauce, made by thickening pomegranate juice, is most often served with the dish. If you prefer a simpler flavor, you can omit the additional ingredients. The imam bayildi appetizer is considered a standalone dish, but you can add lettuce leaves and various vegetables if desired.