In Armenia, eggplants are among the most popular vegetables. They are stewed, baked, added to salads, soups and main dishes. For the winter, they are harvested here in various forms: kvass, marinated, make complex snacks and stews, and make jam. If you are thinking about what to cook from “blue” for future use, for the winter, you should study Armenian eggplant recipes - here you will definitely have a lot to choose from!
Cooking Features
Eggplant in Armenian can be closed according to different recipes that have significant differences. It is not only about the composition, but also about the technology of preparation. There is no uniform algorithm, but there are several features that remain relevant regardless of the choice of the blank.
- Breeders bred varieties of eggplants that have almost no bitter taste. But if you do not know how high the content of solanine in the vegetables you 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 sliced or chopped with a fork, wait 20-30 minutes, wash the eggplants in running water. Another way to remove solanine is to salt chopped vegetables, wait 10 minutes, wash the pieces. The third option is to boil the fruit for 5 minutes in salt water.
- For preparing Armenian eggplants for the winter, you need to choose strong, young and small fruits with green tails. They should be easy to enter the jar, especially if you plan to pickle them entirely. Especially small fruits (up to 10 cm in length) are needed for jam.
- If you want eggplants to preserve their shape after conservation, they should not be cleaned before. The tips of the fruit are cut off in any case. The fruits themselves in several places are punctured with a fork or toothpick, so that they are better soaked in brine, marinade or syrup.
- Banks need to be washed with soda and sterilized, boiled lids. If the snack will be stored in the refrigerator, you can use plastic covers. For storage indoors, eggplants are closed with metal lids to ensure tightness.
- If a billet recipe provides for its sterilization in cans, it is desirable to choose containers that are small and of equal size.
The terms and terms of storage of eggplants in Armenian depend on the recipe used.
Armenian Stuffed Eggplants for the Winter
Composition (3 liters):
- small eggplants - 2, 4 kg;
- Bulgarian 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.
Method of preparation:
- Wash the eggplants, cut off their tips. Cut the fruit along, but not until the end, so that they can be opened like books.
- Place the eggplants in pre-prepared saline solution. After 20 minutes, rinse, pat dry.
- Spread the fruit on a baking sheet. Heat oven to 180 degrees. Send in it the “blue ones”. Bake them for 30 minutes.
- Take the vegetables out of the oven, put them in a saucepan, press down with a plate, put a jar of water on it. Keep the eggplants under the press for half an hour to remove excess moisture from them.
- Peppers remove seeds by removing the stem. Crank through the meat grinder using a nozzle with middle holes.
- Chop garlic in the same way.
- Chop greens with a knife, you can not too shallow.
- Combine pepper, garlic and greens. Add hops-suneli and salt, mix well.
- In the middle of the eggplants, place the stuffing of pepper, garlic and greens. For reliability, you can tie the fruit culinary thread.
- Put the peppers in a saucepan, cover with oil, set the load on top.
- Leave for 5 days at room temperature.
- Sterilize the jars, place the eggplants tightly in them.
- Pour vinegar on cans.
- The oil in which the eggplants were pickled, heat and pour over the jars.
- Close the cans with plastic lids and store in the refrigerator.
Eggplants made with this recipe can be stored in a refrigerator for up to 6 months. If they are sterilized in a water bath (at the rate of 20 minutes per 1 liter) and hermetically rolled up with metal lids, 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;
- Bulgarian pepper - 0, 5 kg;
- hot pepper - 0, 5 pcs .;
- garlic - 10 cloves;
- pure boiled water - 0, 2 l;
- refined vegetable oil - 0, 2 l;
- sugar - 100 g;
- salt - 20 g;
- Acetic essence (70 percent) - 20 ml.
Method of preparation:
- Eggplants cut into cubes, soak in brine, wash, let them dry.
- Onion, freeing from the husk, cut into half rings, not too thin.
- Free the sweet pepper from the seeds, cut into halves or quarters of rings.
- Carrots, peeling, chop circles.
- Boil the tomatoes, peel, cut the flesh into small cubes.
- Chop hot pepper into thin rings, remove the seeds from them.
- Combine the vegetables, place in a saucepan.
- Separate oil, sugar, salt and water separately. Pour in the vegetables, mix.
- Place the saucepan with vegetables on a slow fire, bring its contents to a boil, cook for half an hour.
- Add garlic minced with a special press and vinegar essence. Cook for another 5 minutes.
- Spread the salad over sterilized cans, hermetically seal them.
The salad made according to this recipe is well worth it even at room temperature. It will not deteriorate at least a year, but it can be stored even longer.
Armenian Eggplant Jam for Winter
Composition (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;
- Carnation - 2-3 pcs.
Method of preparation:
- Eggplants should be cleaned, chopped with a toothpick, dipped in a soda solution prepared from 10 g of soda and 0, 5 l of water. Leave for 3 hours. Rinse well and dry.
- Boil water (its amount is not indicated in the recipe, as it can be any). Dip the eggplants in it, blanch for 5 minutes. Throw in a colander, let dry.
- Prepare a syrup from a glass of water and sugar. Put the eggplants in it, cook them for 15 minutes.
- Remove from heat, allow to cool.
- Bring to a boil again and boil for 40 minutes.
- Add the cloves and crushed nuts, continue cooking for another 10 minutes.
- Spread the eggplants in prepared cans, filling with syrup. Close tightly and store until winter.
Eggplant jam, cooked according to this recipe, is not capricious, it can stand at room temperature. It should be eaten throughout the year.
Eggplant harvested for the winter in Armenian, can be very different. And lovers of sweets, and fans of spicy will find the option of canned food that meets their gastronomic preferences.
