home » Summer footwear » Armenian winter snack. Quick salted eggplants in Armenian - step-by-step recipe with photos of preparation Eggplant preparations for the winter in Armenian

Armenian winter snack. Quick salted eggplants in Armenian - step-by-step recipe with photos of preparation Eggplant preparations for the winter in Armenian

In Armenia, eggplants are among the most popular vegetables. They are stewed, baked, added to salads, soups and main courses. For the winter, they are prepared here in different forms: fermented, pickled, made into complex snacks and stews, and made into jam. If you are wondering what to cook from the “little blue ones” for the future, for the winter, you should study the recipes for Armenian eggplants - there will definitely be plenty to choose from!

Cooking features

Armenian eggplants can be closed according to different recipes, which have significant differences. We are talking not only about the composition, but also about the preparation technology. There is no single algorithm, but there are several features that remain relevant regardless of the selected procurement option.

Breeders have developed eggplant varieties that have almost no bitter aftertaste. But if you don't know how much solanine is in the vegetables you buy, it makes sense to take steps to remove it. This process is simple: you need to prepare a solution at the rate of 20 g of salt per 1 liter of water, immerse chopped or pricked fruits with a fork into it, wait 20–30 minutes, rinse the eggplants in running water. Another way to remove solanine is to salt the chopped vegetables, wait 10 minutes, and rinse the pieces. The third option is to boil the fruits for 5 minutes in salted water.
To prepare eggplants in Armenian style for the winter, you need to choose strong, young and small fruits with green tails. They should fit easily into the jar, especially if you plan to marinate them whole. Especially small fruits (up to 10 cm in length) are needed for jam.
If you want the eggplants to better retain their shape after preservation, you should not peel them beforehand. The ends of the fruits are cut off in any case. The fruits themselves are pierced in several places with a fork or toothpick so that they are better soaked in brine, marinade or syrup.
The jars must be washed with soda and sterilized, and the lids must be boiled. If the snack will be stored in the refrigerator, you can use plastic lids. For indoor storage, eggplants are covered with metal lids to ensure airtightness.
If the recipe for the workpiece calls for its sterilization in jars, it is advisable to choose containers that are small and the same size.

The conditions and shelf life of Armenian eggplants depend on the recipe used.

Stuffed eggplants in Armenian style for the winter

Composition (per 3 l):

small eggplants - 2.4 kg;
bell pepper - 0.6 kg;
garlic - 10 cloves;
fresh parsley - 100 g;
vegetable oil - 1 l;
table vinegar (9 percent) - 80 ml;
salt - 20 g;
hops-suneli - to taste.

Cooking method:

Wash the eggplants and cut off their ends. Cut the fruit lengthwise, but not all the way, so that they can be opened like books.
Place the eggplants in a pre-prepared salt solution. After 20 minutes, rinse and dry with a napkin.
Place the fruits on a baking sheet. Preheat the oven to 180 degrees. Send the “little blue ones” to her. Bake them for 30 minutes.
Remove the vegetables from the oven, place them in a pan, press them down with a plate, and place a jar of water on it. Press the eggplants for half an hour to remove excess moisture.
Remove the seeds from the peppers and remove the stems. Turn through a meat grinder using the attachment with medium holes.
Chop the garlic in the same way.
Chop the greens with a knife, maybe not too finely.
Combine pepper, garlic and herbs. Add suneli hops and salt, mix well.
Place the filling of pepper, garlic and herbs in the middle of the eggplants. For reliability, you can tie the fruits with culinary thread.
Place the peppers in a saucepan, add oil, and place a weight on top.
Leave for 5 days at room temperature.
Sterilize the jars and place the eggplants tightly in them.
Pour vinegar into jars.
Heat the oil in which the eggplants were marinated and pour into jars.
Close the jars with plastic lids and store in the refrigerator.

Recipe for the occasion::

Eggplants prepared according to this recipe can be stored in the refrigerator for up to 6 months. If you sterilize them in a water bath (at the rate of 20 minutes per 1 liter) and seal them tightly with metal lids, then the snack can be kept in any cool room, its shelf life will increase to 12 months.

Armenian eggplant salad for the winter

Composition (for 2.5–3 l):

eggplants - 1.5 kg;
tomatoes - 1 kg;
onions - 0.25 kg;
carrots - 0.25 kg;
bell pepper - 0.5 kg;
hot pepper - 0.5 pcs.;
garlic - 10 cloves;
clean boiled water - 0.2 l;
refined vegetable oil - 0.2 l;
sugar - 100 g;
salt - 20 g;
vinegar essence (70 percent) - 20 ml.

Cooking method:

Cut the eggplants into cubes, soak in saline solution, rinse, and let them dry.
After removing the peel, cut the onion into half rings, not too thin.
Remove the seeds from the sweet pepper and cut it into halves or quarters.
After peeling the carrots, chop them into circles.
Pour boiling water over the tomatoes, peel them and cut the pulp into small cubes.
Cut the hot pepper into thin rings, remove the seeds from them.
Combine vegetables and place in a saucepan.
Separately combine butter, sugar, salt and water. Pour into vegetables, stir.
Place the pan with vegetables on low heat, bring its contents to a boil, and cook for half an hour.
Add garlic crushed with a special press and vinegar essence. Cook the appetizer for another 5 minutes.
Place the salad in sterilized jars and seal them tightly.

A salad made according to this recipe stands up well even at room temperature. It will not spoil for at least a year, but can be stored even longer.

Armenian eggplant jam for the winter

Composition (per 1 l):

small eggplants (up to 10 cm) - 0.5 kg;
sugar - 0.6 kg;
walnut kernels - 50 g;
water - 0.75 l;
soda - 10 g;
cloves - 2–3 pcs.

Cooking method:

Peel the eggplants, prick them with a toothpick, and dip them in a soda solution prepared from 10 g of soda and 0.5 liters of water. Leave for 3 hours. Rinse well and dry.
Boil water (its quantity is not indicated in the recipe, as it can be anything). Dip the eggplants into it and blanch for 5 minutes. Drain in a colander and let dry.
Prepare syrup from a glass of water and sugar. Place the eggplants in it and cook them for 15 minutes.
Remove from heat and let cool.
Bring to a boil again and cook for 40 minutes.
Add the cloves and chopped nuts and continue cooking for another 10 minutes.
Place the eggplants in prepared jars and fill with syrup. Close tightly and store until winter.

Eggplant jam prepared according to this recipe is not capricious and can be kept at room temperature. You need to eat it within a year.

Eggplants prepared for the winter in Armenian style can be very different. Both sweet lovers and savory lovers will find a canned food option that suits their gastronomic preferences.

Product Matrix: 🥄

And the piquant bitterness has long taken its rightful place not only on the dinner table, but also on the holiday table. It is impossible to prepare all eggplant-based snacks existing in oriental cuisine, however, you simply must try these. We offer you proven recipes for cooking eggplant in Armenian step by step with photographs. They cook quickly and are eaten instantly!

What is the best eggplant to choose?

It is extremely important for any recipe to choose the right eggplants, otherwise the taste of the product can be ruined. The main ingredient for preparing the dish should be of medium size, since large fruits contain more bitterness and seeds. You should pay attention to the stalk; it should not be dry and the skin should not be wrinkled.

Fresh eggplant has a green stalk and smooth, undamaged skin. By choosing fresh vegetables, you can prepare the most delicious Armenian eggplant recipe for the winter without much hassle. Blue ones that are overripe and have been in the refrigerator for a long time are best used for caviar.

Armenian marinated eggplants

Housewives process eggplants in different versions of this recipe in their own way. You can simply wash the fruits and remove the stalk. You can peel the vegetable, but with it the eggplant retains its shape better. Which option to choose is up to you; it will not affect the taste of the dish in any way. The appetizer tastes especially good when served cold, so it is served straight from the refrigerator to the table. Thanks to marinating, the dish turns out with a pleasant sourness, it simply melts in your mouth!

The recipe for Armenian marinated eggplants has been passed down by Armenian families from generation to generation. Since then, the recipe has undergone many changes, and all this is due to the fact that someone prefers to add a lot of hot pepper or, conversely, garlic to the appetizer. You can store them for a whole week in the refrigerator, during which time the vegetables will marinate well.

Required ingredients:

eggplant – 4 pcs;
sweet peppers – 3 pcs;
hot pepper and garlic according to taste;
parsley;
9% table vinegar – 90 ml;
salt – 30 g;
sugar – 20 g;
spices (coriander, suneli hops, ground pepper).

Wash the eggplants, make cuts lengthwise and boil in salted water for 3-4 minutes. Check readiness with a wooden stick; the skin should be slightly elastic when pierced.

It is important not to overcook the vegetables, otherwise they will be soft and tasteless!

Remove them from the pan and cool, and in the meantime finely chop the herbs, peppers and garlic.

If desired, vegetables can be minced or used in a blender. Mix the vegetable mixture with spices and stuff them into the eggplants. Place in a saucepan, add sugar, pour in vinegar. Pour warm boiled water over the Armenian eggplants until the liquid covers the vegetables. There is no need to pour too much water; the vegetables will release juice.

Place a press on top, let stand for 12 hours, then cool and serve.

Armenian eggplant recipe for the winter

As a rule, the idea of conservation causes a storm of indignation, especially among novice housewives. For some reason they think that this is a very labor-intensive process; it is not always clear to them what the result will be. We invite you to diversify the contents of your preparations with new types of preservation. For example, Armenian eggplants for the winter will delight you with excellent taste and aroma. A jar of vegetable snack prepared according to this recipe will take its rightful place on the table in the winter.

Required ingredients:

eggplants – 3.5 kg;
1.2 kg – onions;
taking into account taste - 2 heads;
spices (khmeli-suneli, ground black pepper);
salt to taste;
700 ml – vegetable oil for frying vegetables.

To follow the Eastern traditions of preparing this dish, you will need a cast iron or aluminum cauldron.

Step by step recipe:

To begin, wash the vegetables, cut off the stems of the eggplants, peel the onions and garlic. As a rule, eggplants need to be cut lengthwise into large strips, but if you like it differently, no problem. After which they need to be lightly salted and pressed with something heavy for 24 hours. Thus, being under pressure for a day, the eggplants will give up all the excess moisture and bitterness.
Fry the well-pressed blue ones in a cauldron in vegetable oil. In a separate frying pan, fry the chopped onion in half rings. As soon as the eggplants acquire a golden color, add onion and chopped garlic to the cauldron. Next, salt and spices, mix and let the appetizer simmer for another half hour.
There is no need to sterilize the salad; place the aromatic mass in jars prepared for preparations and seal with lids. Armenian-style eggplants steeped in the cellar are served as a cold dish with meat and a hot side dish.

Armenian eggplants in the oven

Traditionally, the dish is called “Badrijan in Armenian”; in the east, it is everyone’s favorite on the table! Thanks to the step-by-step recipe, even a novice housewife can prepare it.

Required ingredients:

eggplants – 4-5 pcs;
minced beef – 0.5 kg;
large onion;
4 fresh tomatoes;
butter and vegetable oil – 50 g each;
spices and herbs (blue basil, cilantro, dill);
salt to taste.

We start cooking by cleaning the eggplant using the method shown in the photo.

Cut the peeled eggplants on one side and lightly fry in hot fat on all sides. A golden crust will be a sign of readiness.

Set the eggplants aside, and meanwhile fry the onions, minced meat and tomatoes in a cauldron. During frying, add salt and spices to the mixture.

Traditionally it is ground beef with the addition of lamb, although any type of meat (pork or chicken) can be used.

Place the resulting filling into the cut of each eggplant. We shape them so that they are stable on the baking sheet. Place the dish in the oven and bake at medium power until cooked through for about half an hour.

Turn off the oven, let it brew a little, sprinkle with herbs and serve. Armenian eggplants are ready in the oven. Have bold experiments and bon appetit!

Eggplant can be called a favorite vegetable in Armenian cuisine. Both independent dishes and snacks are prepared from it, and stored for the winter. And eggplants, prepared according to all the canons of Armenian cuisine, are always distinguished by a spicy, spicy taste.

In our area, we are used to fermenting vegetables for the winter. But usually it's cabbage, cucumbers or tomatoes. And Armenians ferment eggplants. Try it too. Maybe this appetizer will become your favorite winter delicacy.

Ingredients

Servings: – + 20

eggplant 2 kg
garlic 6 cloves
parsley 1 bunch
hot pepper 2 pods
salt 150 g

Per serving

Calories: 29 kcal

Proteins: 0.9 g

Fats: 0.1 g

Carbohydrates: 6.2 g

60 min. Video recipe Print

Wash the blue ones thoroughly and dry with a paper towel. Cut off the tails.

Pour 5 liters of water into a large saucepan, dissolve 100 g of salt in it, put on fire and bring to a boil. As soon as the water starts to boil, place the eggplants in it and cook for about 5 minutes. They must be completely underwater, so keep an eye on this.

Take out the eggplants, place them in a row on one tray, cover with another or cutting boards and place something heavy on top, for example, three-liter bottles filled with water. Place a small object under the edge of the structure. A bottle cap will do. You need to get a slope.

Leave the eggplants under the press for 6 hours so that all the liquid drains and the bitterness comes out.

Peel the garlic and chop it with a knife or garlic press. Place in a mortar, add 25 g of salt and mash thoroughly until the garlic turns into a homogeneous mass.

After the eggplants have been under the press for 6 hours, take them out and cut them in half lengthwise, without cutting the fruit all the way through.

Brush the inside of each eggplant half evenly with the garlic mixture.

Rinse the parsley well under running water, dry a little and chop finely.

Wash the hot pepper, remove the stems and seeds and chop into thin rings.

Place all ingredients in sterilized jars. First, sprinkle the bottom with chopped parsley, then lay out a row of eggplants, then the greens will go again, followed by hot peppers. So alternate until you fill the jar, not reaching 3 cm from the neck. The top layer should be parsley.

Prepare the brine. Dilute salt in clean cold water at the rate of a tablespoon per liter.

Pour the brine over the blue ones in the jar, put a lid on top, but don’t close it tightly. Place in a deep plate and leave to ferment at room temperature for two days.

After this time, roll up the jars and store them in the cellar.

Important: When you put the blue ones in the jar, do not compact them tightly. This will allow the brine to be evenly distributed between the ingredients so that there is no air left that could spoil the seaming. To make sure that it is not there, after pouring the brine over the vegetables, shake the jar.

In winter, just open a jar of these pickled eggplants, cut them, season with sunflower oil, and you will get a delicious appetizer for dinner. Spicy lovers will definitely appreciate it. So be sure to stock up on eggplants for the winter. The best recipes in Armenian - to help you. Bon appetit!

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Today I again want to dedicate new cooking recipes to my favorite eggplants, so if you are also a supporter of this wonderful vegetable, join us in our cooking!

I know that people of Armenian nationality love to cook unusual dishes with incredible taste. But today we will learn how to prepare unusual preparations for the winter - Armenian baked eggplants, marinated and salted - whatever you like.

Baked eggplants for the winter on the grill in Armenian style

The recipe with which I begin my culinary story today is Armenian-style eggplants baked on the grill. From the name it is clear that for cooking you need a grill; we will not cook in the oven.

Attention to housewives: Cooking eggplants is not like cooking kebabs - coals are used to fry the latter, while vegetables are baked over a fire. We prepare dishes using skewers.

List of everything you need:

Eggplants 10-12 pieces;
Skewers double or single;
Brazier.

The recipe doesn’t require many ingredients, just skill, desire and a good mood.

Important point! The most convenient skewers for roasting eggplants on the grill are double ones. If you don’t have these, I recommend using two skewers at the same time, otherwise you risk being left without vegetables during cooking.

Thread the eggplants onto skewers. We cut off the green leaves, leaving only the tail.
Let's wait until the fire stops burning very hot, put the skewers with the vegetables prepared on them.
Leave them in this position until the bottom part is completely baked. Only after this do we turn the skewers over.
We wait until the dish is completely ready. How to understand this? The eggplant skin becomes black, dry and burnt. The important thing here is not to let the dish burn!
Next, remove the eggplant “kebabs” from the skewers and place them on a plate.
Let it cool for about 10 minutes, then take a knife and start peeling the once blue vegetables. This requires a little patience because the eggplants have become very soft and also get your hands dirty, but you can do it!
Next, put everything in sterilized or fried jars, pressing the eggplants tightly. If there is not enough juice, fill the jar with fried sunflower oil to the top (do not forget that we laid out the eggplants tightly and you won’t need a lot of oil).
Cover with lids and sterilize the jars in a water bath for a long time - at least an hour! Then we roll it up and send it for storage.

Armenian-style baked eggplants on skewers are ready for the winter; in cold weather, this twist will serve perfectly for preparing caviar.

Cooking eggplants “on the fire” in Armenian style

We continue our marathon of preparation for the winter period with the main guest of the program - eggplant. This time we will cook Armenian eggplants over a fire again, or almost. It turns out that you can create the taste of vegetables cooked over a fire at home. Amazing sensation and aroma!

What do we need:

Eggplants - 10-12 pieces;
5 pieces of onions;
One and a half tablespoons of table salt;
5 pieces of onions;
3 tablespoons of vegetable oil;
6 tablespoons vinegar;
A packet of your favorite barbecue seasoning (to taste).

Wash the eggplants thoroughly and remove the skins. We take out a cutting board and cut the already peeled vegetables in half, and then into several parts, for better frying. Eggplants are joined by another vegetable “comrade” - onions, which we first cut into rings. Fry in a frying pan with vegetable oil for about 15 minutes.

Creating campfire flavor in a pan! First, boil water, add the required amount of salt and spices to it to taste. Stir the liquid until the bulk products dissolve, adding vinegar at the end.

It's time for the marinade and roasted vegetables to meet and form a delicious dish. The soaked eggplants are placed in the refrigerator for a day.

This step involves storing vegetables for a long period, so prepare jars and treat them with tea soda. Fill the jars with eggplants and place in a water bath to sterilize for 35 minutes. Afterwards we close the jars with lids and put them in the cellar.

I hope you, like me, will have the opportunity to plunge into the warm summer and breathe in the smell of a fire even while a blizzard is raging outside the window!

Marinated eggplants “Armenian”

In fact, I was very interested in Armenian cuisine! It turns out that some cooking methods are passed down from generation to generation, for example, the recipe for marinated eggplants in Armenian style - each family has its own unique taste! Today I will tell you how I prepare this dish myself, and then you can experiment too. So, let's begin!

For preparation we will use:

Four large eggplants;
3-4 pieces of bell peppers;
Greens to taste, I use parsley;
Garlic and pepper - amount to taste;
Tablespoons of vinegar;
30 grams of table salt;
20 grams of sugar;
Spices to choose from, such as coriander, ground pepper, etc.

As always, we start cooking by thoroughly washing the ingredients. We cut the eggplants vertically along the fruit and put them to boil in salted water for a few minutes.

Note: it is important not to overcook the eggplants, otherwise they will lose their taste. We check the readiness with a fork, knife or toothpick; the skin should be slightly elastic.

Take out the vegetables and let them cool. At this time, wash the parsley, garlic and pepper and chop finely. Mix finely chopped vegetables and add selected spices.

The eggplants have already cooled down, so it’s time to start filling. We put the resulting mixture inside the eggplant slot, then place it in a saucepan for marinating. To do this, you need to take sugar and vinegar, add to the eggplants, then pour in boiled water so that the vegetables are not visible from under it. Leave it under something heavy for half a day.

Spicy pickled eggplants in Armenian style are ready and waiting for their finest hour on your holiday table!

If you need to prepare them for the winter, then boil the brine, put the vegetables in jars, fill them with liquid and sterilize them in a water bath for at least 40 minutes.

If anyone is interested in the process of preparing a dish with their own eyes, I advise you to watch this educational video:

Salty quick eggplants in Armenian style

The final recipe this time is salted marinated eggplants in Armenian style, the taste of which you will definitely appreciate!

List of the most necessary ingredients:

6-7 pieces of eggplant;
2 bunches of parsley;
3 pieces of sweet bell peppers;
1 piece of hot pepper;
1 bunch of fresh dill;
1 head of garlic;
Apple cider vinegar optional;
Table salt to taste.

Where do we start “Step No. 1”? That's right, with a thorough wash! Cleanliness is the key to health. Cut off the ends of the eggplant from the tail and butt side, and make a vertical cut.

Cook the eggplants in salted water for 10-15 minutes. Don't let the vegetables sit on the surface, they should be at the very bottom! Once the eggplants are ready, place them under something heavy so that the moisture gradually comes out of them.

While the eggplants are preparing, we work on the other components of the recipe: finely chop the garlic, parsley, pepper and dill, mix together and add salt to taste.

Stuff the eggplants with the resulting mixture (garlic, parsley, pepper and dill), put them in a deep saucepan, pour vinegar to the top (don’t be afraid, you don’t need to add water) and add salt. The eggplants are marinated in the refrigerator for a day.

So, after the past 24 hours, the dish is finally ready to eat! Decorate it beautifully so that not only the stomach, but also the eyes are happy.

Today we looked at 4 more eggplant recipes. We remember that this vegetable is rich in vitamins, which means that dishes made from it are very healthy and especially necessary in winter. Choose for yourself which Armenian eggplants you want to cook for the winter: grilled, salted, pickled or baked on the grill. I am sure that in your heart and in the hearts of your loved ones there will be a place for each of them!

Armenian cuisine is considered one of the oldest in the Caucasus, therefore, in the tradition of the people there are delicious preparations that are distinguished by originality and specific cooking technology. Among vegetables, eggplants come first, and among seasonings, preference is given to cilantro, mint, basil, and thyme.

Eggplants have long been popular among the Caucasian peoples. They prepare many different dishes from blue fruits, noting their benefits for human health. The bitter fruits of the vegetable crop are used for:

stimulation of the nervous system;
strengthening the walls of blood vessels;
prevention of the formation of malignant tumors;
improving the condition of skin, nails, hair;
removal of waste and toxins from the intestines;
normalization of kidney function;
strengthening bone tissue.

Blue vegetables should definitely be included in the diet of those who suffer from atherosclerosis, arrhythmia, osteoporosis, and osteochondrosis. The fruits are beneficial for pregnant women; the folic acid in their composition prevents the development of pathologies in the fetus.
No wonder Armenian cuisine is rich in eggplant recipes. They are the best among winter preparations and amaze with their diversity.

Winter eggplant preparations in Armenian style

Recipes for Armenian vegetable dishes are presented as appetizers, salads, and salty, pickled foods. An interesting combination of Armenian eggplants for the winter with other products. Most often these are apples, tomatoes, sweet peppers, and herbs.

Spicy snack

Of the vegetables, the dish contains carrots (200 grams), as well as a kilogram of tomatoes, 750 grams of eggplants, the same amount of zucchini, half a kilogram of onions, and sweet peppers.

To add piquancy, you need a pod of hot pepper and a head of garlic. All components are cut into cubes, except carrots - they are grated on a coarse grater. It is better to remove the thick skin from the tomato after steaming the fruit.

The mixed vegetables are poured with brine prepared from twenty milliliters of acetic acid mixed with a small amount of water and 250 milliliters of vegetable oil. Add 100 grams of sugar and 50 grams of salt to the mixture. To dissolve them, mix everything thoroughly. Vegetables need to be stewed in brine for 50-60 minutes. At the end, the hot Armenian appetizer is placed in sterilized jars and covered with lids.

Video: Spicy eggplant appetizer in Armenian style for the winter

Delicious salads for the winter

Salads are also prepared from eggplants, in which the vegetable is the main ingredient.

It is taken in quantities of one kilogram. It needs 750 grams of onions.

From greenery - a bunch of cilantro and onion feathers. Sliced eggplants need to be fried in vegetable oil. Chopped greens and diced five cloves of garlic are mixed with salt. Laying the fruits with onions cut into rings, smear each layer with green-garlic mixture. Then pour marinade made from vinegar, salt, and sugar over everything.
And this is how eggplants are prepared for the winter, using tomatoes and apples with them. Peeled eggplants (2.5 kilograms) are cut into cubes. Now you need to mince two kilograms of tomatoes, one and a half kilograms of bell pepper, and 700 grams of apples. Add onion cut into half rings to the resulting mass. After placing the vegetables in a saucepan, pour 250 milliliters of vegetable oil over them, adding 200 grams of sugar, salt to taste, and pepper. Stewing vegetables over low heat takes one hour. Store eggplant salad in sterilized jars with a twist seal.
They also praise such a good preparation with blue fruits. For two kilograms of vegetables, take one hundred grams of celery root, four green apples, five cloves of garlic, three tomatoes. First, chop the celery root and fry it, cut the apples, and simmer for several minutes in the oven. In order to remove bitterness from diced fruits, sprinkle them with salt. After mixing apples, celery with blueberries, pour in half a glass of oil and simmer for twenty-five minutes. Mash the baked tomatoes with a fork, remove the skin and add to the rest of the ingredients. Now the dish needs salt, herbs - coriander, chopped parsley. After turning off the stove, add sugar to taste, mix everything and place it hot in jars. Eggplants prepared in this way are simply delicious for the winter.

Pickled vegetable

An interesting recipe for canned food is eggplant marinated with pepper.
The four taken bitter vegetables are washed, cut lengthwise and boiled in salt water for four minutes. Finely chop the cilantro, garlic, and grind three bell peppers in a blender. Eggplants are stuffed with chopped vegetables and placed in a pan. Pour the mixture with 90 milliliters of nine percent vinegar, pour 20 grams of sugar and 30 grams of salt into a container, add a little boiled water so that it covers the vegetables. Place a press on top and place the vegetables in the refrigerator for five to six days. To preserve marinated eggplants in Armenian style for the winter, they are transferred to steamed jars, filled with the oil they were in, and rolled up.
There are several options for preparing vegetables. You can use baked eggplants rather than boiled ones. Chopped hot pepper is added to the minced vegetables to add spiciness to the dish.

Vegetable caviar

Eggplant caviar was once considered overseas, as it was served only at the royal table. Now every housewife can cook it. Be sure to bake the chopped and peeled blue fruits. They will become soft and unnecessary bitterness will disappear. For a snack, take 2.5 kilograms of eggplants, 400 grams of sweet peppers, and 300 grams of tomatoes. Additional vegetable ingredients are finely chopped and blanched. After combining with eggplants, simmer under the lid for up to seven minutes. Now all that remains is to pass the vegetables through a meat grinder or grind them in a blender. Add to the mixture 250 grams of sugar, a chopped head of garlic, a pod of hot pepper, and salt - 120 grams. The prepared vegetable mixture is placed in jars and immediately rolled up. Armenian eggplant caviar is placed in a cold place for the winter.

How to choose the right eggplants

Before you start preparing salted eggplants in Armenian style, you need to choose the right fruits. The requirements for them are:
1. The stalk of the vegetable should be green.
2. The skin of ripe eggplant is dark, as if it was just pulled out of the fire.
3. The top of the fruit is smooth, without spots, elastic to the touch, not flabby.
Delicious preparations for the winter are made from fresh produce. It is best if the fruits are just picked, because they are not recommended to be stored for a long time. Within a week after harvesting, they will lose moisture. The fruits of the vegetable are stored a little longer in a plastic bag. You can keep eggplants fresh in a room where the temperature is no higher than eight degrees Celsius and the humidity reaches 80-90 percent. These conditions correspond to a cellar, basement or insulated loggia. The absence of light is important for maintaining the freshness of the vegetable.
It is better to preserve vegetables that are suitable for these purposes. Of the varietal eggplants, round and pear-shaped fruits of the Albatross and Black Beauty varieties are suitable for caviar. Almaz, Galich, and Black Opal are excellent as part of vegetable snacks. It is recommended to marinate eggplants of the Khalif and Samurai Sword varieties. They have tender flesh and strong skin.
All vegetable preparations are time-tested, recipes are shared and used by the most practical, experienced housewives.

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