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Armenian eggplants - spicy recipes for a delicious Caucasian dish. Armenian snacks: recipes, cooking tips Armenian eggplant dishes

01.03.2024

Having prepared delicious eggplants in Armenian style, you will be able to appreciate all the advantages of the taste and nutritional characteristics of the savory dishes of national Armenian cuisine. The abundance of versatile versions of snacks will satisfy everyone's needs.

How to cook eggplants in Armenian style?

If you have the opportunity to cook eggplants in Armenian, the most delicious recipe that suits individual preferences and needs, and simple step-by-step recommendations will help you cope with the task effectively, resulting in a undoubtedly delicious dish.

  1. A positive result will be ensured by the correct choice of raw materials: eggplants should be medium in size, not overripe, not limp, with green stalks.
  2. Soaking the fruits in salted water will help get rid of bitterness. You can simply salt the sliced ​​eggplant and leave for 30 minutes.
  3. Armenian eggplant dishes are often multi-component and can be presented in the form of appetizers, salads, first and second independent culinary compositions.

Fried eggplants with peppers in Armenian style


Armenian fried eggplants are served as a warm salad. The golden brown slices contrast perfectly with the fresh, slightly crunchy slices of sweet bell pepper. Thinly sliced ​​onions and finely chopped herbs, including parsley, basil, and cilantro, will add piquancy.

Ingredients:

  • eggplants and bell peppers – 3 pcs.;
  • onion – 1 pc.;
  • tomatoes – 4 pcs.;
  • greens – 0.5 bunch;
  • oil – 75 ml;
  • salt – 1 teaspoon;
  • lemon juice – 1 teaspoon.

Preparation

  1. Eggplants are cut and fried in oil.
  2. Chop peppers and onions into strips, tomatoes into slices, and chop greens.
  3. Combine the ingredients in a bowl, salt and add lemon juice.
  4. Eggplants are served with peppers in Armenian style, garnished with herbs.

Soup with eggplant and tomatoes in Armenian style


Armenian eggplant soup will delight fans of light vegetable dishes and supporters of a healthy low-calorie diet. This hot dish will be right at home on a summer menu, or will add bright colors to a winter lunch meal. To prepare the dish, you can use both fresh and frozen ingredients.

Ingredients:

  • eggplants – 2 pcs.;
  • water – 1.5 l;
  • potatoes – 3 pcs.;
  • zucchini, carrots and onions - 1 pc.;
  • bell peppers and tomatoes – 3 pcs.;
  • tomato sauce or ketchup - 4 tbsp. spoons;
  • salt, pepper, oil, herbs.

Preparation

  1. Place potatoes in boiling water and cook for 5 minutes.
  2. Separately, eggplants, zucchini, onions and carrots, peppers, and tomatoes are fried in oil.
  3. Add vegetables to the pan, season hot, cook for 15 minutes, serve with herbs.

Eggplants in the oven in Armenian style


Once you try eggplant baked in Armenian style in the oven with tomato sauce, you will forever remain among the loyal admirers of this simple but incredibly tasty dish. Tomatoes can be supplemented with chopped bell peppers, seasoning the mixture with your favorite spices and herbs if desired.

Ingredients:

  • eggplants – 4 pcs.;
  • tomatoes – 1 kg;
  • onion – 250 g;
  • garlic – 4 cloves;
  • salt, pepper, oil, herbs.

Preparation

  1. Eggplants are cut in half and the cut is browned in oil.
  2. Fry the onions, add tomatoes, salt, pepper, seasonings, and garlic.
  3. Place the eggplant halves, cut side up, on a baking sheet, pour in the sauce, and sprinkle with herbs.
  4. Prepare eggplants baked in Armenian style in the oven at 180 degrees for 15 minutes.

Armenian tursha with eggplants – recipe


Armenian tursha with eggplants can be prepared in the summer for direct consumption or sealed in jars after sterilizing them in boiling water along with the prepared salad. For brine, use coarse rock salt, non-iodized salt and boiled purified or spring water.

Ingredients:

  • eggplants, green beans, sweet peppers and tomatoes - 0.5 kg each;
  • parsley – 0.5 bunch;
  • garlic – 0.5-1 head;
  • hot pepper – 0.5-1 pcs.;
  • water – 1 l.
  • salt – 1 tbsp. heaped spoon.

Preparation

  1. The eggplants are chopped lengthwise without cutting all the way through, boiled for 7-10 minutes, and chopped into cubes.
  2. Boil and cut the beans, chop the pulp of the tomatoes.
  3. Blanch the peppers in boiling water for 30 seconds and chop.
  4. Place the ingredients in a pan in layers, sprinkling with garlic, herbs and pepper.
  5. Dissolve salt in water and pour the brine over the vegetables.
  6. After 3-4 days, you can try Armenian-style spicy eggplants.

Stuffed eggplants in Armenian style


Hearty and nutritious Armenian eggplants with minced meat, prepared according to the following recipe, will be an impressive addition to any holiday menu or an excellent option for an exquisite, delicious dinner. Tomato paste can be replaced with grated tomatoes or homemade tomato sauce.

Ingredients:

  • eggplants – 4 pcs.;
  • minced meat – 0.5 kg;
  • bell pepper – 3 pcs.;
  • onion – 250 g;
  • tomato paste – 50 g;
  • salt, pepper, oil, herbs.

Preparation

  1. The eggplants are washed, the peel is cut off in longitudinal strips, obtaining a kind of “striped” fruit.
  2. Fry peppers and eggplants. The latter are cut lengthwise in the form of a pocket.
  3. The minced meat is fried with half an onion, salted, peppered, and placed in the cuts.
  4. Transfer the eggplants and peppers into the mold.
  5. Fry the remaining onions, add pasta, a little water, season the sauce, pour over the eggplants.
  6. Cook in Armenian style in the oven at 180 degrees for 20 minutes.

Armenian eggplant salad with tomatoes


Armenian salad with eggplants is usually prepared from vegetables baked over a fire, thanks to which the appetizer acquires a great taste and harmonizes perfectly with dishes fried on the grill. However, if you can’t get out into nature, you can enjoy the excellent taste of a similar dish by cooking vegetables in the oven.

Ingredients:

  • eggplants, tomatoes and bell peppers – 2 pcs each;
  • garlic – 3 cloves;
  • greens – 1 bunch;
  • salt, pepper, sugar, butter and lemon juice.

Preparation

  1. Place the eggplants on a baking sheet and place them in an oven preheated to 220 degrees for 20 minutes.
  2. Tomatoes and peppers are placed next to the fruits, and the vegetables are baked for another 20 minutes.
  3. Vegetables are peeled and the pulp is cut into large pieces.
  4. Add garlic, herbs, salt, sugar, lemon juice and pepper to taste.

Eggplants on the fire in Armenian style


Further on how to cook and how to serve cooked in Armenian style. The fruits can be baked whole by threading them onto a skewer and waiting for them to turn brown. Vegetables are no less tasty when fried in slices on a grill. Serve eggplants with baked tomatoes and peppers in the form of a salad.

Ingredients:

  • eggplants, tomatoes and bell peppers – 4 pcs each;
  • salad onion – 1 pc.;
  • hot pepper – 1 pc.;
  • cilantro, basil, parsley - 1 bunch;
  • salt - to taste.

Preparation

  1. Whole or chopped vegetables are baked on the grill until soft.
  2. Peel the ruddy fruits from the skin.
  3. Chop the pulp coarsely, add onion, hot pepper, and salt.

Armenian eggplants for the winter - the best recipes


If you like the dishes prepared according to the recipes above, it’s time to prepare Armenian eggplants for the winter. The resulting snacks will delight you with their excellent characteristics, will be an excellent addition to side dishes, meat dishes, just a slice of fresh bread, and will even amuse the taste buds of those with a sweet tooth.

  1. Eggplants in combination with sweet peppers, onions, carrots, tomatoes and savory additives can simply be stewed in the form of a salad and sealed for the winter.
  2. Using baked fruits as a base for a snack in combination with other vegetables, you can prepare excellent caviar that will appeal to all household members.
  3. Fans of fermented pickles will be delighted with eggplants stuffed with pepper, herbs and garlic.
  4. Without a doubt, the most original preparation will be blueberry jam.

Armenian winter appetizer made from eggplant


Armenian is nutritious, moderately spicy, with a slight unobtrusive spiciness and an amazing aroma. The workpiece acquires the most spectacular appearance if you are not lazy and cut all the ingredients, especially carrots and garlic, using a knife, refusing to use a grater.

Ingredients:

  • eggplants – 1.5 kg;
  • tomatoes – 1 kg;
  • bell pepper and onion – 0.5 kg each;
  • carrots – 250 g;
  • hot pepper – 0.5 pcs.;
  • garlic – 1 head;
  • vegetable oil and water – 1 glass each;
  • sugar – 100 g;
  • vinegar 70% - 1 tbsp. spoon;
  • salt - to taste.

Preparation

  1. Vegetables are cut and placed in a common container.
  2. Combine water with oil, vinegar, sugar, salt and pour over vegetables.
  3. Eggplants are stewed in Armenian style for 30-40 minutes, sealed in jars.

Eggplant caviar for the winter in Armenian style


Gorgeous in taste and appetizing in Armenian style, it will not leave any gourmet indifferent. This is due to the preliminary baking of vegetables over coals, due to which their pulp acquires an exquisite, incomparable aroma that cannot be achieved in any other way.

Ingredients:

  • eggplants – 2.5 kg;
  • tomatoes – 2 kg;
  • onion – 1 kg;
  • bell pepper – 750 g;
  • hot pepper – 1 pc.;
  • garlic – 2 heads;
  • oil – 0.5 l;
  • greens – 1 bunch;
  • salt – 1.5 tbsp. spoons.

Preparation

  1. Eggplants, peppers and tomatoes are baked on the grill and peeled.
  2. Finely chop or grind the pulp of vegetables and fried onions in oil in a meat grinder.
  3. Add oil, salt and boil the caviar for 1 hour.
  4. Stir in garlic and herbs, simmer the mixture for another 15 minutes, and seal in jars.

Armenian eggplant jam


For residents of the Caucasus, a delicacy prepared according to the following recipe is not a novelty, as it is for many other consumers. Properly prepared and then cooked in sweet syrup, Armenian eggplants with nuts will surprise even the most demanding gourmet with their amazing taste characteristics.

Ingredients:

  • eggplants – 500 g;
  • walnuts – 1 handful;
  • sugar – 600 g;
  • water – 250 ml;
  • clove buds – 2-3 pcs.;
  • soda – 1 tbsp. spoon;
  • water for soaking – 0.5 l.

Preparation

  1. Small eggplants, no more than 10 cm long, are peeled, pricked with a skewer and soaked for 3 hours in a soda solution.
  2. Wash the vegetable thoroughly and blanch in boiling water for 5 minutes.
  3. Boil syrup from water and sugar, add eggplants to it, and boil for 15 minutes.
  4. Place the container on the stove again and cook the sweetness for 40 minutes.
  5. Add nuts and cloves, simmer the jam for another 10 minutes, and seal.

Armenian pickled eggplants – recipe


The Armenian style can be prepared by adding more vinegar, speeding up the pickling of vegetables, or waiting for them to naturally ferment and acquire a particularly rich taste. Before serving, you can cut the stuffed fruits into pieces, sprinkle with green onions and pour over oil.

There are quite a lot of recipes for preparing dishes and winter preparations from eggplant. Among them, the category of national ones, proven by many years of experience, attracting attention with the special taste of preserves, stands out. After harvesting the blue ones, experienced housewives recommend paying attention to preparing Armenian eggplants for the winter.

For cooking, take young vegetables that have not yet become wilted. 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 taste bitter; to avoid this problem, soak the vegetables for 20 minutes in a saline solution. Slicing begins immediately before cooking so that they do not have time to darken.

Options for preparing eggplants for the winter

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

Classic recipe

The recipe for classic eggplant cooking is simple, so even novice housewives can use it. Required:

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

Soaked blue peppers, cleared of bases, are placed in the oven for 30 minutes at a temperature of +170 C. Peppers are chopped into bars, garlic cloves are passed through a press, hops-suneli seasoning and spices are added and left for 15 minutes. Each eggplant is cut lengthwise and stuffed with a garlic-pepper mixture. The vegetables are tied up and filled with oil, put in a cold place for 5 days, after which they are rolled into jars.

Armenian pickled tomatoes

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

Stuffed with onions

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

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

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

With paprika

The appetizer with paprika has a spicy taste, but due to the presence of paprika, it is not hot. Required:

  • blue ones - 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. Onions cut into rings and garlic slices are flavored with spices, salt, and herbs. Fry the eggplants until half cooked and remove excess oil with a paper towel. Mix the vegetable ingredients and simmer for 7 minutes.

With carrots

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

Grate the carrots and chop the onion finely. Thin slices of eggplant are fried in a frying pan, after 15 minutes, onions and carrots are added successively, after a couple of minutes, chopped garlic and salt are added. To get more marinade, you can add 2 pcs. tomatoes.


With bell pepper

Red pepper complements the taste of eggplant and gives the preparation an appetizing appearance. Required:

  • blue ones - 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.

Sliced ​​eggplants are fried. Peppers chopped into strips and onions in rings are combined with blue ones and simmered until tender. At the end, the remaining ingredients are added, and after thorough mixing, they are sent for sterilization for 10 minutes.

In a spicy marinade

Marinated eggplants prepared according to this recipe have a special taste due to seasonings and green apples. Required:

  • eggplants - 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. Add diced apples to it. The eggplants are cut into cubes, salted and washed after 30 minutes, after which they are sent to fry for further simmering for 10 minutes. The tomatoes are peeled, cut into pieces and combined with the vegetable mixture. Herbs, spices and vinegar are introduced, and after a couple of minutes of thorough mixing, the workpiece begins to be placed in jars.


Fermented in Armenian

This simple appetizer is quick and easy to prepare. Required:

  • 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 placed on a paper towel to remove excess oil. The garlic is passed through a press, the cilantro is crushed. Vegetables and herbs are combined, spices and essence are added. Place the salted eggplants under a press and leave for a day, after which they are rolled into jars.

How to properly store products in winter

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

It's no secret that national Armenian cuisine is distinguished by its characteristic spiciness and piquancy. This is explained by the active use of a variety of spices. Favorites are mint, tarragon, black pepper, basil, cilantro, garlic, onion, and thyme. It must be said that the vegetable component of Armenian cuisine is very rich in wild herbs. By the way, onions are consumed constantly and in considerable quantities. As for garlic, it is used sparingly and most often not fresh, but pickled. Cinnamon, cardamom, vanilla, cloves, and saffron are most often used to prepare confectionery products.

Not the least place in Armenian cuisine is occupied by fruits and vegetables. As throughout Transcaucasia, they are consumed dried, pickled, pickled and, of course, fresh. Vegetables and fruits are also mandatory components in the preparation of main courses and soups. Less often in Armenia, independent dishes from vegetables are prepared. In this case, legumes (lentils, peas, beans) or eggplants are most often taken as a basis, to which other vegetable or fruit components are already added.

Bozbashi soups are very common in Armenia, for example, delicious, which can surprise with its unique taste. Well, today I’ll tell you how to prepare a not particularly labor-intensive, but very tasty vegetable dish.

Number of servings: 5
Calories: Low calorie
Calories per serving: 155 kcal

To cook eggplants in Armenian, you will need:

Eggplants – 4 pcs.
bell pepper – 3-4 pcs.
onions – 2-3 pcs.
garlic – 2 cloves
tomatoes – 3-4 pcs.
greens - to taste
vegetable oil - for frying


How to cook eggplants in Armenian style.

1. Peel small eggplants and cut them lengthwise into strips about 0.6-0.7 cm thick. Add a little salt and, while we prepare the rest of the ingredients, leave the eggplants to release their juice.
2. Peeled and washed onions, cut into small cubes.
3. Remove the core and seeds from the bell pepper. Wash thoroughly and cut into small cubes in the same way as the onion.
4. Wash the tomatoes and place them in boiling water for 1-2 minutes, then remove them and peel them. After this, grate the peeled tomatoes.
5. Place chopped onion and bell pepper in a heated frying pan with vegetable oil. Fry the vegetables over low heat until half cooked.
6. Next, add grated tomatoes to the frying pan and stir.
7. Let's return to eggplants. Squeeze them out of the juice and fry them separately in a heated frying pan with sunflower oil.
8. Add some salt to the fried vegetables and add eggplants. Gently mix the eggplants with the gravy, being careful not to crush them.
9. Wash the greens (cilantro, basil, parsley, dill) and chop finely.
10. Add garlic, passed through a garlic press, and chopped herbs to the vegetables in the frying pan. Add salt if necessary. After this, remove from heat and cool. You can also eat the dish hot. Before serving, place in a salad bowl or any other suitable container.

An Armenian winter appetizer is a hot, spicy and very tasty dish. The combination of greens and hot peppers with a lot of garlic is not familiar to Russian people, but at the same time arouses genuine interest.

The most common vegetables you can use for this salad are zucchini, eggplant, tomatoes, onions, carrots and even cucumbers. But you need to season it with some hot and spicy spices. Suneli hops and a mixture of different peppers are perfect. Do not skimp on garlic; it plays a major role in Armenian snacks. For 6-7 liters of salad you can take 1-2 heads of garlic.

And so that garlic does not get lost in the variety of vegetables, you should not put it through a press. It will immediately give off its bitterness and taste; it is better to cut it into small cubes, then all its juice will end up in the salad.

How to prepare an Armenian appetizer for the winter - 16 varieties

The Armenian appetizer is one of the most popular winter salads. Serving it as a separate dish or using it as a soup set, you will never regret the time spent.

Ingredients:

  • Eggplant - 1 kg
  • Zucchini - 1 kg
  • Tomatoes -1 kg
  • Bell pepper - 0.5 kg
  • Onions - 0.5 kg
  • Carrots - 0.2 kg
  • Garlic - 1 head
  • Parsley
  • Vinegar - 20 ml
  • Sugar - 100 g

Preparation:

We clean the vegetables and cut them into arbitrary pieces. Let's pass the garlic through a press. Finely chop the parsley. Place in a deep saucepan, add salt, pepper, sugar and pour a glass of vegetable oil. Turn on the fire. Simmer over low heat for about 2 hours. Then pour a glass of water with diluted vinegar. We sterilize the jars and you can lay out the salad.

Bon appetit.

Oriental dishes have always been distinguished by their incredible aroma and spicy taste. Here is the most striking example of this belief.

Ingredients:

  • Carrots - 200 g
  • Onions - 500 g
  • Tomatoes - 1 kg
  • Eggplant - 750
  • Zucchini - 750 g
  • Garlic - 150 g
  • Vegetable oil - 250 ml
  • Vinegar - 20 ml
  • Sugar - 140 g

Preparation:

Cut the onion into cubes. Peel the zucchini and cut into cubes. We clean the cormorant and cut it into cubes. We also cut carrots and peppers into cubes, after peeling them. Cut the garlic into small cubes. Cut the red chili pepper into small cubes.

Place all the vegetables in a saucepan, add a glass of water, salt and pepper, add sugar and butter. Place the pan on low heat for 1 hour. Afterwards, put the salad into sterilized jars.

A bright, tasty snack for lovers of aromatic and tasty canned salads.

Ingredients:

  • Eggplants - 1.5 kg
  • Sweet pepper -1 kg
  • Tomatoes - 1.5 kg
  • Onion - 0.5 kg
  • Garlic - 1-2 heads
  • Apples (preferably Antonovka variety) - 350 g
  • Sugar - 150 g
  • Oil - 190 ml
  • Chili pepper - 1 pc.

Preparation:

We wash and clean all the ingredients well. Remove the seeds and stem from apples and peppers. Cut the onion into half rings. Grind the remaining ingredients into any shape. Let's pass vegetables and apples into meat grinders. Place the resulting mass into a saucepan. Add chopped onion, sugar, salt, butter. Let the mixture boil, then cook for 35 minutes. A couple of minutes before turning off the salad, stir in the garlic. We will prepare the container in advance. You need to boil not only the jars, but also the lids. Place into jars and seal.

Bon appetit.

A simple and very flavorful salad that everyone will love from the first fork.

Ingredients:

  • Carrots - 200 g
  • Onion - 500 g
  • Bell pepper - 500g
  • Tomatoes - 1 kg
  • Eggplant - 750 g
  • Zucchini - 750
  • Garlic - 130 g
  • Vegetable oil - 250 ml.

Preparation:

Cut the onion into cubes. Cut the zucchini into small pieces. Peel the eggplant and cut into small pieces. Peel and chop the carrots. Remove the seeds from the bell pepper. Cut the tomatoes into cubes. Finely chop the greens. Peel and chop the garlic and chili. Mix all ingredients with water, sugar, vinegar. Cook for an hour and put into jars.

Bon appetit.

A very hearty and flavorful winter salad.

Ingredients:

  • Eggplant - 750 g
  • Zucchini - 300 g
  • Chili pepper - 1 pc.
  • Tomato - 1000 g
  • Onion - 500 g
  • Sunflower oil - 250 ml
  • Sugar - 120 g

Preparation:

Peel the vegetables. Pass the tomatoes through a meat grinder. Cut the onion into half rings. Cut the zucchini and eggplant into cubes.

Every housewife knows that eggplants tend to taste bitter. Therefore, you can soak sliced ​​eggplants in salted water and leave for 50 minutes.

Mix all the ingredients in one pan, where we also add sugar, salt, pepper and a glass of water with diluted vinegar. Mix everything well. Simmer for 1 hour from the moment of boiling, then put into sterilized jars.

Bon appetit.

This is a very aromatic and unusual dish that will delight you all winter.

Ingredients:

  • Eggplants - 1 kg
  • Bell pepper - 2 pcs.
  • Chili pepper - 0.5 pcs.
  • Parsley
  • Garlic
  • Spices
  • Vinegar 120 ml
  • Vegetable oil - 1 l

Preparation:

Wash the eggplants, brush with vegetable oil and place in the oven for 30 minutes. Finely chop the pepper, herbs and garlic and mix with vinegar and spices. Make an incision in the eggplants, pressing down the flesh. Stuff the eggplants with herbs and garlic. Pour oil on top and leave for 5-6 days. Afterwards, the snack can be placed in sterilized jars.

Bon appetit.

This salad is a real masterpiece, it is rich in a variety of vegetables, incredibly tasty aroma and easy to prepare.

Ingredients:

  • Tomato juice with pulp - 1500 l
  • Zucchini - 750 g
  • Bell pepper - 500 g
  • Eggplants - 750 g
  • Garlic - 1 head

Preparation:

We clean the vegetables. Cut all ingredients into cubes. Cut the garlic into small pieces. Place all ingredients in a saucepan. Now dilute a spoonful of vinegar in a glass of water. Pour the resulting brine over our vegetables, add more sugar, salt and pepper. Simmer the vegetables for about an hour. Having previously sterilized the jars, place the salad on them. Let's roll it up and hide it under a fur coat.

Bon appetit.

This salad will especially appeal to lovers of spicy dishes.

Ingredients:

  • Green tomatoes - 0.5 kg
  • Garlic - 50 g
  • Cilantro - 1 bunch
  • Vinegar - 2 tbsp.
  • Chili pepper - 1 pc.

Preparation:

Peel the pepper and garlic and cut it into small pieces; you can pass it through a meat grinder. Finely chop the greens. Cut the tomatoes into quarters. Mix all the ingredients. Place the salad in jars. Let's prepare the brine. To do this, mix water, salt and vinegar. Boil it and pour over the salad. Sterilize for 15 minutes and roll up the lids.

This wonderful recipe is the epitome of a satisfying combination of incredible flavor and ease of preparation.

Ingredients:

  • Tomatoes - 1 kg
  • Eggplants - 750 g
  • Zucchini - 750 g
  • Carrots - 200g
  • Onion - 500 g
  • Bell pepper - 500 g
  • Garlic - 1 head
  • Greenery
  • Hot pepper pod - 1 pc.
  • Vinegar - 20 ml
  • Vegetable oil - 250 ml
  • Sugar - 100 g
  • Salt - 50 g

Preparation:

Peel the carrots and grate them. Cut the bell pepper into cubes, first remove the seeds and stems. Peel the onion and cut into half rings. Cut tomatoes, eggplants and zucchini into cubes.

If the tomatoes have thick skin, it is better to remove it. Because this way the salad will be much more tender.

Mix all ingredients well. Pour in brine. To prepare the brine, you need to stir vinegar in water and mix with vegetable oil. Stir sugar and salt into the resulting sauce until completely dissolved. Simmer the vegetables for about an hour. Then put the salad into jars.

Bon appetit.

A very hearty and tasty salad that everyone in the household will definitely enjoy.

Ingredients:

  • Eggplants - 750 g
  • Carrots - 200 g
  • Bell pepper - 500g
  • Onion - 500g
  • Tomatoes - 1000 g
  • Garlic - 125 g
  • Zucchini - 750 g
  • Chili pepper - 2 pcs.

Preparation:

Cut the onion and carrots into small cubes. Cut off the stem of the eggplant and cut them into cubes. Cut peppers, tomatoes and zucchini into small pieces. Fry onions and carrots in oil in a frying pan. But it’s better to fry them in different pans. Finely chop the greens and chili peppers. Mix all the ingredients. Let's prepare the marinade. Dissolve sugar, salt and 2 tablespoons of vinegar in a glass of water. Now bring the marinade to a boil and pour it over the vegetables. Cook the vegetables over low heat for about an hour. 5 minutes before readiness, add garlic. Place the finished salad in sterilized jars.

Canned salads for the winter are a very popular dish. Delicious, simple, plentiful and for all times. This salad is called “Armenian” and its name is due to its pleasant spicy aroma. Oriental dishes always have a spicy and pungent taste.

Ingredients:

  • Bell pepper - 3 pcs.
  • Tomatoes - 4 pcs.
  • Eggplants - 3 pcs.
  • Onion - 2 pcs.
  • Carrots - 1 pc.
  • Zucchini - 1 pc.
  • Cherry plum - 1 glass
  • Garlic - 4 teeth.
  • Sugar - 120 g
  • Refined oil - 100 ml
  • Apple cider vinegar - 100 ml

Preparation:

Clean all ingredients and cut into medium pieces. Pour boiling water over the cherry plum and tomatoes and after a few minutes remove the peel from them. Cut the tomatoes into quarters, and turn the cherry plum into puree. Now let's prepare the marinade. To do this, mix sugar, salt, vinegar and oil in a glass of water in a saucepan. Mix everything well and bring to a boil.

Mix all the ingredients in a saucepan and pour in the marinade. Cook for 40 minutes, then put into sterilized jars.

Bon appetit.

Armenian cuisine is famous for its love of hot spices and an abundance of herbs. This salad is no exception either. Easy to make, and most importantly delicious, it will definitely become one of your favorites.

Ingredients:

  • Eggplants - 1 kg
  • Onion - 750 g
  • Green onion - 1 bunch
  • Cilantro - 1 bunch
  • Vegetable oil - 100 ml
  • Garlic - 5 teeth.

Preparation:

Cut the eggplants into rounds. For lovers of the buttery taste of this vegetable, you can pre-fry it in a small amount of oil. Finely chop the greens. Cut the garlic into small cubes.

It is not recommended to put garlic through a press for canned salads. The fact is that it will quickly lose its taste.

Mix the herbs, garlic and salt and mix well. Place the eggplants in jars and coat the layers with garlic mixture. Fill with marinade. Dissolve salt, sugar and vinegar in water.

Roll up the cans.

Bon appetit.

“The East is a delicate matter,” said the famous hero of a popular Soviet film. It’s true, the dishes are spicy, simple but at the same time with a large abundance of greens, definitely not for everyone. By the way, here is a vivid example of a traditional Armenian canned salad.

Ingredients:

  • Green pepper - 500 g
  • Red pepper - 500 g
  • Yellow pepper - 500 g
  • Chili pepper - 2 pcs.
  • White pepper - 10 g
  • Allspice - 5 peas
  • Tomato paste - 0.5 l

Preparation:

We clean the peppers from seeds and stalks. Cut the peppers into large pieces. Place the pepper pieces into the tomato paste and put on the fire. Salt, pepper and add sugar.

If the liquid begins to evaporate during cooking, you can add boiling water.

Cook the salad for 40 minutes and then add vinegar. Cook for another 3 minutes and pour into sterilized jars.

Bon appetit

This dish is worthy of the highest praise; it is both sweet and spicy, but at the same time very tasty.

Ingredients:

  • Eggplants - 2.5 kg
  • Tomatoes - 2 kg.
  • Bell pepper - 1.5 kg
  • White onion - 1 kg
  • Apples - 700 g
  • Oil - 250 ml
  • Sugar - 200 g

Preparation:

Peel all vegetables and remove seeds. Cut the eggplants into cubes. Cut the onion into half rings. Tomatoes, peppers and apples are passed through a meat grinder. Mix the resulting mass with onions and eggplants. Pour everything into a large saucepan, add oil, add pepper, sugar and salt. Cook for about an hour. While the salad is cooking, boil the jars and lids. Place the salad in jars and roll up.

Bon appetit.

Perhaps tomatoes are the most popular product for canning. However, this recipe can hardly be called ordinary.

Ingredients:

  • Tomatoes - 4 kg (small size)
  • Garlic - 2 heads
  • Chilli
  • Sugar
  • Vinegar

Preparation:

Wash the tomatoes, remove the stem and make a cut at the base crosswise so that you can add the filling. Cut the garlic into small pieces. Chili pepper can be used in the amount of one piece, or you can add more, it all depends on your preference. By the way, it also needs to be cut into small cubes. You can take any greens, chop them finely. Mix garlic, herbs, pepper and salt. Now we stuff the tomatoes and place them in sterilized jars. Currant leaves, dill inflorescences and several peppercorns are already laid out in the jars one at a time. Fill the jars with boiling water, add vinegar and roll up.

Bon appetit.

This appetizer is especially popular because it makes the perfect snack. Crispy spicy cucumbers will definitely delight your guests.

Ingredients:

  • Tomatoes - 4 pcs.
  • Cucumbers - 3 kg
  • Chili pepper - 1 pc.
  • Garlic - 5 teeth.
  • Sugar - 100 g
  • Salt - 50 g

Preparation:

We sterilize the jars. Cut the cucumbers into 0.5 cm rounds and place them in jars. We peel the tomatoes and place them in a blender. Peel the garlic and cut the chili pepper into small cubes. Grind the garlic and pepper in a blender and mix with tomato paste, add red pepper, salt and sugar. Pour tomato juice over the cucumbers and roll up.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

If you are wondering where you can taste the most delicious, unusual and memorable eggplant dishes, you should look into Armenian cuisine. Stuffed, fried, stewed, with nuts, fruits, herbs - here the little blue ones love and know how to cook. How to preserve eggplants according to the traditions of neighboring countries and what are the features of this cuisine?

What vegetables are added to Armenian salad for the winter?

The classic recipe of Transcaucasian cuisine involves the use of aromatic, hot, warming spices, among which are necessarily present:

  • khmeli-suneli;
  • tarragon;
  • cilantro;
  • thyme;
  • garlic.

Among vegetables, in most recipes you can find tomatoes or tomato paste, which are mostly prepared independently. Armenian cuisine includes a large number of meat dishes, and vegetable salads are necessarily highly nutritious. One cannot ignore the high proportion of salt in every recipe, excluding baked goods. For eggplant salad, it is advisable to use:

  • red peppers;
  • tomatoes;
  • onion;
  • carrot.

Eggplant recipes for the winter

The ideas for Armenian dishes collected in this block belong to different categories: you will find here light snacks, hearty side dishes, and salads, and some of them can even be an option for a not too heavy dinner or snack. The Armenian eggplant preparation for the winter has several subtleties that are not always indicated in recipes:

  • If you want to maintain the shape of the little blue ones, you need to leave the skin on them, otherwise the flesh will quickly spread.
  • For long-term storage dishes, it is necessary to remove the stem of the eggplant.
  • Armenian cuisine is interesting with its unusual combinations: you can add nuts and apples to eggplants.

Classic recipe for eggplant appetizers for the winter in Armenian

This dish has many fans. Quick to prepare, simple in terms of ingredients, with an incredible taste that adapts to any product - it will successfully complement every table. Among the main components are only eggplants, which are stuffed with herbs. Using this recipe, you can not only prepare a snack for the winter, but also make a dish for instant consumption.

  • eggplants (small - if for winter) - 1.2 kg;
  • bell peppers – 3 pcs.;
  • a bunch of parsley;
  • a head of young garlic;
  • vegetable oil – 4 cups;
  • vinegar - 2 tbsp. l.;
  • hops-suneli, salt, pepper - 1 tsp each.

Every housewife can prepare such eggplants in Armenian style for the winter:

  1. Wash the blue ones and remove the stems. Treat the surface with a cloth soaked in oil and place on a baking sheet. Bake for half an hour. Oven temperature – 170 degrees.
  2. Chop the washed peppers and press the garlic cloves through a press. Tear the greens by hand.
  3. Combine the listed ingredients in a deep bowl, add vinegar, season with suneli hops. Marinate for a quarter of an hour.
  4. Make eggplant boats by slicing each fruit lengthwise. Remove some of the pulp to form a cavity.
  5. Place the filling inside so that it does not peek out. Add salt and pepper.
  6. Each eggplant boat needs to be tied with a thread and placed in a deep bowl. Pour in vegetable oil and place a lid on top. The dish should be infused in the cold for 5 days.
  7. Afterwards, the eggplants are placed vertically in jars that have been previously sterilized. Close and put away for winter storage.

Recipe for winter eggplant appetizers with cilantro and citron

The dish is very simple, quick, without unnecessary ingredients. A good choice for those who were looking for a simple side dish that would not interrupt the taste of the main dish. The set of spices can be changed, but it is better to leave it as is, since it is perfectly balanced. The composition of the Armenian snack is as follows:

  • eggplants – 1 kg;
  • a bunch of cilantro;
  • head of garlic – 1/2 pcs.;
  • vinegar - 1.5 tbsp. l.;
  • salt;
  • vegetable oil - glass;
  • ground hot pepper;
  • citron (savory) – 1 tsp.

The principle of preparing snacks for the winter:

  1. Wash and cut the eggplants into strips.
  2. Fry, setting the burner to maximum power. Place on a paper towel to remove excess oil.
  3. Grind the cilantro, press the garlic through a press, and combine with the eggplants.
  4. Salt, sprinkle with citron and pepper. Add vinegar.
  5. Make a bend out of a lid and a heavy object and let it stand overnight.
  6. In the morning, distribute into jars and close.

Armenian eggplant caviar

An ideal snack that can be prepared in large quantities. Armenian cuisine has hardly modified the traditional recipe: the taste has become brighter and sharper, but the cooking technology has remained the same. For a delicious homemade snack in Armenian you will need:

  • eggplants – 2.5 kg;
  • sweet peppers – 0.4 kg;
  • tomatoes – 0.3 kg;
  • head of garlic;
  • tarragon;
  • a bunch of dill;
  • salt – 120 g + for eggplants;
  • sugar – 250 g;
  • vegetable oil - glass;
  • chili pepper pod.

It’s easy to prepare Armenian eggplant caviar for the winter:

  1. Peel and chop the blue ones coarsely. Add salt and leave for half an hour.
  2. Rinse them again and pour them into the pan. Add oil. Fry until color changes, do not use the lid.
  3. Chop the peppers into strips, blanch and grate the tomatoes.
  4. Add to the eggplants, simmer with the lid on for 6-7 minutes.
  5. Grind hot vegetables through a meat grinder or food processor.
  6. Add sugar, tarragon, chopped garlic, pieces of hot pepper, and salt. Mix quickly and fill jars with caviar in Armenian style.
  7. Sterilize them with a dish, close them, and take them to the cellar.

Armenian appetizer of eggplant with apples

The highlight of this preservation is not the technology, but the taste. Behind the initial spiciness lies a sweet and sour note, and celery combines very interestingly with blueberries. For the dish you need:

  • eggplants – 2 kg;
  • celery root – 100 g;
  • green apples – 4 pcs.;
  • parsley;
  • coriander;
  • salt;
  • garlic cloves – 5 pcs.;
  • tomatoes – 3 pcs.;
  • vinegar - 1 tbsp. l.;
  • sugar;
  • vegetable oil.

It’s easy to prepare delicious Armenian eggplants for the winter, following this recipe:

  1. Chop the celery root and fry until golden brown.
  2. Chop the apples coarsely and add them. Simmer for a few minutes until soft.
  3. Wash the eggplants and chop into cubes (skin saved). Add salt.
  4. After half an hour, rinse the blue ones and add them to the celery and apples. Add more oil and half a glass of water. Simmer for a quarter of an hour.
  5. Remove the skins from the tomatoes and mash them with a fork. Add to the rest of the winter snack ingredients.
  6. Salt, add coriander and chopped parsley. Turn off the stove.
  7. Add sugar last and mix well until the granules separate.
  8. Distribute the entire mixture among the jars and add a drop of vinegar into each jar. Roll up the lids.

Video: how to deliciously cook eggplants for the winter in Armenian style

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