Eggplants are among the most popular vegetables in Armenia. They are stewed, baked, added to salads, soups and main courses. For the winter, they are harvested here in different types: fermented, pickled, made from them complex snacks and stew, make jam. If you are wondering what to cook from "blue" ones for the future, for the winter, you should study the Armenian eggplant recipes - there will definitely be plenty to choose from!

Cooking features

Armenian style eggplants can be closed by different recipes that have significant differences. It is 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 variant of the workpiece.

• Breeders have developed eggplant varieties that have almost no bitter taste. But if you do not know how high the content of solanine in the vegetables you have purchased, it makes sense to take measures 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 the fruits cut or pricked 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 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 on marinating them whole. Especially small fruits (up to 10 cm in length) are needed for jam.
• If you want the eggplants to retain their shape better after conservation, you should not peel them before doing so. Fruit tips are cut off anyway. The fruits themselves are pierced in several places with a fork or toothpick so that they are better saturated with brine, marinade or syrup.
• Banks must be washed with soda and sterilized, the lids must be boiled. If the snack will be kept in the refrigerator, plastic lids can be used. For storage indoors, eggplants are closed with metal lids to ensure tightness.
• If the recipe for the workpiece provides for its sterilization in cans, it is advisable to choose containers small and of the same size.

The storage conditions and terms of Armenian eggplant depend on the recipe used.

Armenian-style stuffed eggplant for the winter

Composition (for 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, cut off the ends. Cut the fruit lengthwise, but not completely, so that they can be opened like a book.
• Place the eggplants in the prepared saline solution. After 20 minutes, rinse, pat dry with a napkin.
• Spread the fruits on a baking sheet. Preheat the oven to 180 degrees. Send "little blue" ones into it. Bake them for 30 minutes.
• Remove the vegetables from the oven, put them in a saucepan, press down with a plate, place a jar of water on it. Press the eggplant for half an hour to remove excess moisture.
• Peel the seeds from the peppers by removing the stalks. Rotate through a meat grinder using the medium-hole attachment.
• Grind the garlic in the same way.
• Chop the greens with a knife, 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 eggplant. For reliability, you can tie the fruit culinary thread.
• Put the peppers in a saucepan, cover with oil, place the weight on top.
• Leave it at room temperature for 5 days.
• Sterilize the jars, place the eggplants tightly in them.
• Pour vinegar over the jars.
• Heat the oil in which the eggplants were pickled and pour into jars.
• Close the jars with plastic lids and store in the refrigerator.

Recipe for the occasion::

Eggplant prepared according to this recipe can be stored in the refrigerator for up to 6 months. If they are sterilized in a water bath (at the rate of 20 minutes per 1 liter) and sealed 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 liters):

• eggplant - 1.5 kg;
• tomatoes - 1 kg;
• onions - 0.25 kg;
• carrots - 0.25 kg;
• Bulgarian pepper - 0.5 kg;
• hot peppers- 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.
• Free the onion from the husk, cut into half rings, not too thin.
• Bell pepper free from seeds, cut into halves or quarters of rings.
• Peel the carrots and chop them into circles.
• Pour boiling water over the tomatoes, peel, cut the pulp into small cubes.
• Cut hot peppers into thin rings, extract the seeds from them.
• Combine vegetables, place in a saucepan.
• Combine oil, sugar, salt and water separately. Pour into vegetables, stir.
• Put a saucepan with vegetables on low heat, bring its contents to a boil, cook for half an hour.
• Add garlic crushed with a special press and vinegar essence... Cook the appetizer for another 5 minutes.
• Spread the salad in sterilized jars, seal them tightly.

The salad made with this recipe works well even at room temperature. It will not deteriorate for at least a year, but it 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;
• kernels walnuts- 50 g;
• water - 0.75 l;
• soda - 10 g;
• cloves - 2-3 pcs.

Cooking method:

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

Eggplant jam cooked according to this recipe is not capricious, it can stand at room temperature. You need to eat it within a year.

Eggplants prepared for the winter in Armenian can be very different. Both lovers of sweets and connoisseurs of spicy foods will find a version of canned food that meets their gastronomic preferences.

Cooking recipes and winter preparations quite a lot of eggplants. Among them, the category of national ones stands out, proven by many years of experience, attracting attention. special taste conservation. After harvesting the blue experienced housewives it is recommended to pay attention to the preparation of eggplants in Armenian for the winter.

For cooking, take young vegetables that did not have time to become "cottony". There should be no signs of rot, the surface of the peel should be shiny, and there should be no sign of stickiness on it. Eggplants can be bitter; to avoid such a problem, vegetables are soaked for 20 minutes in a saline solution. Slicing is started immediately before cooking so that they do not have time to darken.

Options for cooking eggplant for the winter

The best recipes may differ in the composition of the products used and their ratio, but they all help to get a dish that can be used as an independent snack and as an addition to various types of side dishes. Distinctive feature Armenian cuisine is special pungent taste snacks, frequent use of seasonings and herbs.

Classic recipe

Recipe classic cooking eggplant is simple, so even novice housewives can use it. Would need:

• blue - 2.4 kg;
• peppers - 3 pcs.;
• oil - 4 glasses;
• essence - 2 tbsp. l .;
• salt, ground pepper - 1 tsp each;
• parsley, head of garlic.

The soaked blue ones, peeled from the bases, are placed for 30 minutes in an oven with a temperature of +170 C. The peppers are chopped into bars, the garlic cloves are passed through a press, add the hop-suneli seasoning, spices and leave for 15 minutes. Each eggplant is cut lengthwise and stuffed with a garlic-pepper mixture. The vegetables are tied up and poured with oil, put in a cold place for 5 days, after which they are rolled into jars.

Armenian sauerkraut

Pickled tomatoes are distinguished by their special taste and cooking technology. For the recipe, take a lot of garlic and herbs, most often parsley and cilantro, onion arrows and carrot leaves. 1/2 tsp ground red and black pepper are used as a seasoning. for 1 kg of tomatoes. For brine, sugar and salt are taken in equal proportions of 50 g. Tomatoes and greens are poured with hot brine, after which they are sent for fermentation for 30 days.

Stuffed with onions

Stuffed eggplant is nutritious and hearty dish... At the first stage, washed and peeled blue ones are placed in the oven, keeping for 30 minutes at a temperature of +170 C. For the filling you will need:

• blue ones - 1 kg;
• turnip onions - 3 pcs.;
• garlic - 2 heads;
• salt, spices to taste.

Onions are cut in half rings and fried until golden brown, mixed with garlic and herbs. The cooled eggplants are cut and the filling is sent to the resulting pocket. The vegetables are tied up and sent to jars for preservation.

With paprika

The paprika snack has a spicy taste, but due to the presence of paprika, it is not hot. Would need:

• blue - 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 blue ones are cut into 1 cm circles, salted and left for 2 hours. Chopped onion rings and garlic cloves are flavored with spices, salt, herbs. Eggplant is fried until half cooked and excess oil is removed with a paper towel. Vegetable Ingredients mix, stew for 7 minutes.

With carrots

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

Grate carrots, finely chop onions. Thin circles of eggplant are fried in a frying pan, after 15 minutes, onions and carrots are added sequentially, after a couple of minutes, chopped garlic and salt are introduced. For getting more marinade you can add 2 pcs. tomatoes.

With bell pepper

Red pepper sets off the taste of eggplants and gives the preparation an appetizing look. Would need:

• blue - 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.

Chopped eggplants are fried. Chopped peppers in the form of straws and onion rings are combined with blue ones, stewed until tender. At the end, the remaining ingredients are added, after thorough mixing, they are sent for sterilization for 10 minutes.

In a spicy marinade

Pickled eggplants prepared according to this recipe are distinguished by a special taste due to spices and green apples. Would need:

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

Chopped celery is fried until golden brown. Diced apples are added to it. Eggplants are cut into cubes, salted and washed after 30 minutes, after which they are sent to frying for further stewing for 10 minutes. Tomatoes are peeled, cut into pieces and combined with a vegetable mixture. Greens, spices and vinegar are introduced, and after a couple of minutes of thorough mixing, the workpiece begins to be laid out in jars.

Fermented in Armenian

An unpretentious snack is prepared quickly and easily. Would need:

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

The eggplants are cut into strips, fried and spread on a paper towel to remove excess oil. Garlic is passed through a press, cilantro is crushed. Combine vegetables and herbs, add spices and essence. Salted eggplants are placed under a press and left for a day, after which they are rolled into jars.

How to properly store blanks in winter

The workpieces are stored in the refrigerator or in a room with a temperature of up to +6 C. Conservation with the presence of vinegar in the composition can be stored at home, but the cellar option is considered preferable. Excessive moisture should not be allowed, as this leads to the appearance of rust on the covers. When the temperature drops below 0 C, the preservation taste and quality vegetable mix will be lost.

During storage, do not allow direct sunlight to hit the banks.

Armenian eggplants are fried, baked, cooked over charcoal. Garlic, cilantro, basil, walnuts- the best companions of eggplant. They make it interesting and memorable.

Fry eggplants in Armenian

Fried eggplants are served as warm salad... The golden slices contrast perfectly with the crispy, beautiful bell pepper slices. Red onion rings, chopped cilantro and basil give the dish a rich taste.

How to cook:

To the hostess on a note: usually, when frying, vegetables absorb a large number of oil, to prevent this from happening, you need to use a grill pan, grease it a little with refined oil and fry the prepared slices.

Stuffing with meat

The success of this dish is that the eggplants are not fried, but baked in the oven.

Required:

• 1 medium sized eggplant
• 150 g veal;
• 1 pepper pod;
• 90 g onions + 15 g garlic;
• 2 cherry;
• 70 g of refined oil;
• 2 g ground pepper (hot);
• purple basil to taste;
• 3 sprigs of dill;
• salt.

It takes 45 minutes to cook.

One serving: 166 kcal

1. Take the eggplant and cut it in half, bake in the oven at 195ºC (10-12 minutes).
2. Chop the onion, garlic, make minced veal. Pour the refined oil into the pan and simmer all the ingredients until cooked.
3. Add spices: hot pepper and salt.
4. To decorate, bake cherry and peppercorns, five minutes is enough.
5. Put the eggplants on a flat dish, put the minced meat, cherry tomatoes, pepper on top, sprinkle with dill and basil.

Note: you can stuff it with poultry meat, then the time for frying the minced meat will be slightly less.

We bake "little blue" ones at the stake

Blue vegetables are cooked on charcoal, stringing them whole on skewers without prior marinating. The peculiarity of the dish is its serving: the pulp is peeled, chopped into pieces and offered to eaters as a salad, which is supplemented with chopped herbs, aromatic garlic and other baked vegetables.

Required:

• 4 medium eggplants;
• 3 pods of sweet pepper (different colors);
• 4 plum tomatoes;
• 1 small bunch of cilantro
• 2 sprigs of basil;
• garlic, onions to taste;
• 2 pinches of pepper mixture;
• 3 pinches of salt.

It will take 20 minutes to cook.

One serving: 89 kcal.

1. String eggplants, tomatoes, bell peppers on skewers, bake on the grill until soft.
2. All baked vegetables must be peeled, for this they are dipped into a container of ice water.
3. Cut the vegetable pulp into slices, combine with chopped herbs, chopped onions, garlic, season to taste and stir.

"Blue", cooked over a fire in Armenian, are especially tasty, with a smoke. They go perfectly with cold cuts.

Blanks for the winter

Eggplants prepared for the winter can be served as a side dish for meat, as savory snacks or as an independent dish.

Spicy appetizer

You will need:

• 1.5 kg of springy eggplants;
• 1 head of garlic;
• cilantro, parsley in equal proportions;
• 20 g salt;
• 150 g onions;
• 150-200 g of refined oil.

Time required: 1 hour.

Calories: 179 kcal.

1. Rinse the eggplants, remove the stalks and cut the vegetable into 2 centimeters thick slices, season slightly with salt, put in a container, put a small load on top. Leave for a day. During this time, bitter juice will come out of them.
2. Chop the peeled onion into rings.
3. Fry the eggplants in refined oil.
4. Fry the onions in a separate skillet.
5. Peel the head of garlic and grind the cloves in a mortar.
6. Place fried onions, eggplants, chopped herbs, table salt, garlic, calcined and well cooled oil in an enamel saucepan. Mix all the ingredients well, simmer at a minimum temperature for half an hour.
7. Fill the jars with the prepared mixture. Choose a cool place for storage.

The appetizer will taste more pungent when added with chopped chili peppers.

Original appetizer

You will need:

• 1 kg medium-sized eggplant;
• 40-50 g of refined oil;
• 100 g of walnuts;
• 1 handful of cilantro;
• 1 large head of garlic;
• 2 tbsp diluted citric acid;
• salt to taste.

Time required: 35 minutes.

Caloric content of a portion: 178 kcal.

How to cook:

1. Send washed eggplants to the oven, cook until soft. Place vegetables between 2 planks under pressure to remove the bitter juice.
2. In a mortar, grind nuts and garlic with salt into a homogeneous oily mixture, adding refined oil and adding chopped herbs.
3. Put the squeezed vegetable into a wide bowl, grind with a potato grinder, gradually adding the nut mixture.
4. It remains to pour citric acid, mix again. Store the workpiece in the refrigerator.

Note: It is good to serve caviar as an appetizer with aromatic fresh bread.

Brand secrets

1. We buy: medium sized, firm eggplants, with a tight-fitting green stalk, bright and shiny skin without defects. Small fruits contain fewer seeds and less bitterness.
2. Soak: some eggplants have a bitter taste. To get rid of the bitterness, you need to dip the vegetables in salt water. But not all "blue" ones are bitter, depending on the variety.
3. We fry: pour vegetable oil on the eggplant, and he absorbs it, so humble dietary vegetable turns into a calorie bomb. This can be avoided by dipping the slices in salted water, or lightly baking the vegetable in the oven ( microwave oven), or dip the slices of vegetable into whipped and slightly salted egg white... And then start frying.
4. Cooking according to the rules: so that the vegetable slices are juicy with a crispy crust, they can be breaded in a mixture of flour and starch. It makes no sense to deep-fat the vegetable, the slices will be too soft. A grill pan will help. It is greased with a drop of oil, the vegetable is heated and fried. The next way to cook without oil is to bake the whole fruit in the oven.

The video shows another option for cooking eggplant in Armenian for the winter:

When joining delicious Armenian cuisine, it is important to learn how to cook National dish right. Armenian eggplants must necessarily contain garlic, aromatic herbs, spices and minimal amount oils.

Eggplant is a favorite vegetable for the fall. They can be prepared in a variety of ways. They taste like mushrooms. Eggplants in Armenian for the winter are spicy. This spicy appetizer can diversify not only daily menu, but also to surprise the guests at the celebration.

The taste and quality of the preparation directly depends on the quality of the vegetables. For preservation, it is necessary to select only ripe blue ones. The rind should be smooth and shiny. The stalk is bright green in color. Vegetables should be firm and firm, never lethargic or sun-dried.

The vegetables must be washed, peeled and cut into slices.

Options for cooking eggplant for the winter

The best Armenian recipes for making eggplants.

Classic recipe

The simple set of ingredients and the speed of preparation make this recipe stand out among many.

List of ingredients:

• eggplant - 1 kg;
• pepper - 2 pcs.;
• parsley;
• garlic - 5 cloves;
• sunflower oil - 3 glasses;
• vinegar - 2 tbsp. l .;
• hops-suneli - 1 tsp;
• salt - 1 tsp;
• pepper.

Cooking method:

• Rinse the eggplants and dry with a towel. Remove the stalks.
• Place on a greased baking sheet and bake for 30 minutes at 170 degrees.
• Cut the pepper and herbs into small pieces, grind the garlic in a mortar.
• Put everything in a container and add vinegar. Mix well and add seasoning. Give time to marinate.

• Cut the eggplants lengthwise into two parts. Select the content a little to create a cavity.
• Fill each half with the filling. Add salt and pepper to taste.
• Tie each boat with a thread and put in a saucepan.
• Drizzle with oil, cover and refrigerate for a week.
• Next, place the workpieces vertically in prepared jars and close.

Armenian sauerkraut

Ingredients:

• tomatoes - 1 kg;
• chili pepper - 1 pc.;
• Bay leaf- 1 PC.;
• salt - 70 g;
• garlic - 1 head;
• favorite greens;
• cabbage leaf.

Cooking steps:

1. Boil the brine water. Add salt and bay leaf to it. Allow time to cool.
2. Peel and chop the pepper and garlic. Wrap the washed greens in a cabbage leaf and chop.
3. Cut the tomatoes crosswise, without cutting to the base. Invest 1 tsp in each. fillings.
4. Place in a container, fill with brine and put on a press. Let it brew for 3-4 days.

Stuffed with onions

Products:

• eggplant - 3 kg;
• onions - 500 g;
• carrots - 500 g;
• dill - 1 bunch;
• garlic - 8 cloves;
• vegetable oil.

Cooking rules:

1. Wash and dry the eggplants. Cut off the tails and bake in the oven until half cooked.
2. Cool the baked vegetables and cut in half. Fry onions and carrots until soft.
3. When the workpiece has cooled, add the dill.
4. Stuff the eggplants and tie with culinary thread, put under oppression for three days.
5. After that, put in jars and put in the cold.

With paprika

A simple appetizer recipe. Cut the eggplants into slices and sprinkle with salt. This will relieve them of their bitterness. Then fry in slices. Add the dressing of peppers, herbs, onions, and stewed bell peppers. Season with salt and pepper to taste. Combine all ingredients and allow time to marinate. Then spread out in banks and roll up.

With carrots

Receive delicious eggplant you can marinate them with carrots. The dish is prepared in the same way as in the previous recipes, only stuffed with Korean carrots.

With bell pepper

Chop the eggplants with pepper in large pieces... Add salt, sugar, pepper, vinegar to boiling water to taste. Boil the vegetables for a few minutes and remove with a slotted spoon. Add garlic and vegetable oil. Stir, pour boiled brine and let cool. Then send it to the refrigerator. After three hours, you can eat.

In a spicy marinade

Pickled eggplants can be cooked in a savory marinade. Prepare the filling liquid to your taste. The required ingredients are salt, sugar, hot pepper, garlic. Boil the whole eggplants in water for 15 minutes. Then cut into circles and lay in layers, spilling with marinade. Put under oppression. After three hours you can try.

Do you know how to cook Armenian baked eggplant for the winter? It will not be difficult to prepare them even for novice cooks. After insisting stuffed vegetables in oil, the dish can be served or saved for the winter. It turns out to be an excellent spicy, spicy and aromatic appetizer that can be served both festive table, and on weekdays.

I prepare products according to the list.

I dry my eggplants with a towel, remove the stalks.

I bake vegetables in an oven preheated to 230-240 degrees for about 30 minutes. The eggplants need to be turned from time to time. I do not cut the baked eggplants along the length, creating a kind of "pocket", letting the eggplants cool down.

At this time, I am preparing the filling. My sweet pepper, remove the seeds, cut into small cubes.

I also finely chop hot peppers without seeds and peeled garlic.

I cut my greens.

In a bowl I combine chopped sweet and hot peppers, garlic, herbs, salt, vinegar and spices.

I mix the filling well.

I fill the eggplant pockets with the filling.

Packing stuffed eggplant into the pan.

I fill them with vegetable oil.

I cover the eggplants with a plate, set the load on top. I put the pan in the refrigerator for about 5-6 days.

Armenian eggplants are ready!

To prepare eggplants in Armenian for the winter, it is necessary to transfer the vegetables to clean dry jars, pour the oil in which they were stored.

I close the jar with a plastic boiled lid, store it in the refrigerator or cellar.

Armenian eggplants are ready for the winter!

Good appetite!