How to prepare baked and marinated eggplants for the winter, Armenian style

There are many recipes for preparing eggplant dishes and winter preserves. Among them, the national variety stands out, proven over many years of experience and boasting a distinctive flavor. After harvesting the eggplants, experienced home cooks recommend preparing Armenian-style eggplants for the winter.

Selecting and preparing blueberries for canning

For cooking, use young vegetables that haven't had time to become "wobbly." There shouldn't be any signs of rot, and the skin should be shiny and not sticky. Eggplants can be bitter; to avoid this problem, soak the vegetables in a salt solution for 20 minutes. Slicing should be started immediately before cooking so that they do not have time to darken.

Options for preparing eggplant for the winter

The best recipes may differ in the ingredients used and their proportions, but they all produce a dish that can be enjoyed as a standalone appetizer or as a complement to various side dishes. A distinctive feature of Armenian cuisine is the distinctive savory flavor of the appetizer and the frequent use of spices and herbs.

Classic recipe

This classic eggplant recipe is simple, so even novice cooks can make it. You'll need:

• eggplants - 2.4 kg;
• peppers - 3 pcs.;
• butter - 4 cups;
• essence - 2 tbsp;
• salt, ground pepper - 1 teaspoon each;
• parsley, head of garlic.

Soaked eggplants, cleaned from the bases, are placed in the oven for 30 minutes at a temperature of +170 C. The peppers are chopped into strips, the garlic cloves are pressed, khmeli-suneli seasoning and spices are added, and the mixture is left for 15 minutes. Each eggplant is cut lengthwise and stuffed with the garlic-pepper mixture. The vegetables are tied and covered with oil, refrigerated for 5 days, and then canned.

Armenian-style pickled tomatoes

Pickled tomatoes are distinguished by their unique flavor and preparation technique. The recipe calls for generous amounts of garlic and herbs, most commonly parsley and cilantro, along with onion scapes and carrot leaves. Ground red and black pepper are used as seasoning, at a rate of 1/2 teaspoon per 1 kg of tomatoes. For the brine, sugar and salt are used in equal proportions, 50 grams each. The tomatoes and herbs are then poured with the hot brine, then fermented for 30 days.

Stuffed with onions

Stuffed eggplants are a nutritious and filling dish. First, wash and peel the eggplants and place them in the oven for 30 minutes at 170°C. C. For the filling you will need:

• eggplants - 1 kg;
• turnip onion - 3 pcs.;
• garlic - 2 heads;
• salt, spices to taste.

The onion is cut into half rings and fried until golden brown, then mixed with garlic and herbs. The cooled eggplants are cut and the filling is placed into the resulting pocket. The vegetables are tied and placed in jars for preservation.

With paprika

This paprika-spiced appetizer has a spicy flavor, but thanks to the paprika, it's not too hot. You'll need:

• eggplants - 2.5 kg;
• onions, peppers - 1 kg;
• garlic - 100 g;
• cilantro - a small bunch;
• fenugreek - 2.5 tsp;
• paprika - 2.5 tsp;
• salt - to taste.

The eggplants are sliced ​​into 1 cm rounds, salted, and left for 2 hours. The onion, sliced ​​into rings and garlic cloves, is seasoned with spices, salt, and herbs. The eggplants are fried until half-cooked and excess oil is removed with a paper towel. The vegetable ingredients are combined and simmered for 7 minutes.

With carrots

The carrot content gives the dish a richer color and a more delicate flavor. The recipe requires minimal ingredients, making it quite simple and easy to prepare. You'll need:

• eggplants - 2 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• salt - to taste

Grate the carrots and finely chop the onion. Fry thinly sliced ​​eggplant in a frying pan. After 15 minutes, add the onion and carrots, then add chopped garlic and salt. For a larger marinade, add 2 tomatoes.

With bell pepper

Red pepper enhances the eggplant's flavor and gives the dish a delicious appearance. You'll need:

• eggplants - 3 pcs.;
• red bell peppers - 3 pcs.;
• onion - 1 pc.;
• tomatoes - 4 pcs.;
• salt - 1 tsp;
• vegetable oil - 75 ml;
• greens - to taste;
• lemon juice - 1 tsp.

The sliced ​​eggplants are fried. The peppers, sliced ​​into strips and onions, are combined with the eggplants and simmered until tender. Finally, the remaining ingredients are added and, after thoroughly mixing, the mixture is sterilized for 10 minutes.

In a spicy marinade

Marinated eggplants prepared according to this recipe have a unique flavor thanks to the spices and green apples. You will need:

• eggplants - 2 kg;
• celery root - 100 g;
• green apples - 4 pcs.;
• tomatoes - 3 pcs.;
• essence - 1 tbsp;
• salt, parsley, coriander to taste.

Chopped celery is fried until golden brown. Diced apples are added. The eggplant is cubed, salted, and rinsed after 30 minutes. Then, the eggplant is added to the frying pan and simmered for another 10 minutes. Peel the tomatoes, cut them into pieces, and combine them with the vegetable mixture. Add the herbs, spices, and vinegar, and after a couple of minutes of thorough mixing, the mixture is placed in jars.

Armenian-style pickled vegetables

This simple appetizer is quick and easy to prepare. You'll need:

• eggplants - 2 kg;
• garlic head - ½ pc.;
• essence - 1.5 tbsp;
• oil - 200 ml;
• savory - 1 tsp;
• ground pepper, salt to taste;
• a bunch of cilantro.

The eggplants are cut into strips, fried, and placed on a paper towel to remove excess oil. The garlic is pressed through a garlic press, and the cilantro is finely chopped. The vegetables and herbs are combined, and spices and essence are added. Place salted eggplants under the press and left for 24 hours, after which they are rolled into jars.

How to properly store food in winter

Store the preparations in the refrigerator or in a room with a temperature of up to +6 C. Canned goods containing vinegar can be stored at home, but the cellar option is considered preferable. Avoid excessive humidity as this will cause rust to appear on the lids. When the temperature drops below 0 The taste of the preserves and the quality of the vegetable mixture will be lost.

When storing, do not allow the jars to be exposed to direct sunlight.