The best recipes for cooking eggplant in Armenian for winter

Eggplant is a favorite vegetable for autumn. 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 the daily menu, but also surprise guests at the holiday.

Choosing and preparing blue for canning

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

The vegetables must be washed, peeled the top layer of the skin and cut into pieces.

Eggplant cooking options 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 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 greens into small pieces, grind the garlic in a mortar.
• Put everything in a container and add vinegar. Stir 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 blanks vertically in prepared cans and close.

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Sour tomatoes in Armenian

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 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 snack 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 pepper, herbs, onions, and stewed bell pepper. Season with salt and pepper to taste. Combine all ingredients and give time to marinate. After spread out in banks and roll up.

With carrots

You can get delicious eggplants by pickling them with carrots. The dish is prepared in the same way as in the previous recipes, only stuffed with Korean carrots.

With bell pepper

Cut the eggplants with pepper into 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 over boiled brine and let cool. Then send it to the refrigerator. After three hours you can eat.

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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 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.

Fermented in Armenian

To cook salted vegetables, you must first blanch them in boiling water. Time no more than 5 minutes. Then squeeze each fruit a little. Cut lengthwise with a book. Fill with herbs and garlic. Fill with liquid. For a liter of water 1 tbsp. l. salt with a slide. You can put oppression. Keep warm for three days. Then send to the cellar.

How to properly store blanks in winter

If the blanks are hermetically sealed, then they are stored at home, in the cellar or basement.

Keep the workpieces under the nylon lid only in the cold - refrigerator or cellar.