How to prepare baked pickled eggplants for the winter in Armenian style. Armenian appetizers: recipes, cooking tips Armenian eggplant appetizer

I tried Armenian eggplant for the first time 2 years ago and fell in love with this dish. As soon as the first eggplants appear, this salad is one of the first to be prepared. It goes well with any dish; it’s generally an indispensable appetizer for barbecue! Cooking eggplants in Armenian style will not take much time, but I am sure that it will become one of your favorites!

Prepare the necessary ingredients for preparing the salad.

Cut off the stems of the eggplants, peel the skin and cut into discs 5-6 mm thick. Sprinkle the eggplants with salt and leave for 30 minutes.

Cut the onion into quarter rings.

Pat the eggplants dry with napkins. Heat sunflower oil in a frying pan and fry the eggplants until golden brown. Add onion to the last batch of eggplants and fry until translucent.

Place fried eggplants with onions in a salad bowl, add chopped sweet peppers and tomatoes into slices. Pour lemon juice over the salad, add salt and pepper, and mix well.

Place the Armenian eggplants in a suitable salad bowl, sprinkle with herbs and serve immediately.

Bon appetit!

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!

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 highlights the taste of eggplants 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.

Armenian cuisine has a very long history. It began to form more than 2.5 thousand years ago. During this time, it managed to develop its own culinary traditions, completely devoid of foreign influence. A special place in the menu of the local population is given to Armenian snacks, recipes for which will be presented in today’s article.

General principles

Snacks related to the national cuisine of Armenia are quite specific. Almost all of them are very filling, quite spicy and incredibly tasty. As a rule, they are prepared based on meat, poultry, fish or vegetables with the addition of a large amount of garlic and spices.

Greens are considered an integral component of such dishes. Most often, tarragon, green onions, basil, parsley or dill are added to salads and cold appetizers. As for spices, cumin, marjoram, black and red pepper are especially popular among local chefs. Often nuts, vinegar, sour cream and matsun are added to Armenian snacks. All of them give ready-made dishes a unique aroma and spiciness.

Meatloaf

Almost no holiday feast is complete without this aromatic snack. It is prepared on the basis of beef with the addition of a small amount of fat tail fat. To create such a roll you will need:

450 grams of beef;
3 eggs;
60 grams each of tomato paste and fat tail fat;
greens, red and black pepper.

The washed beef is cleaned of fat and tendons, and then thoroughly beaten with a kitchen hammer. The meat prepared in this way is salted and seasoned with two types of pepper. Then it is beaten again until a homogeneous viscous mass is obtained and laid out on the board in a two-centimeter layer. Place cloves of garlic, pieces of fat tail fat and halves of boiled eggs on top. All this is seasoned with salt and spices, and then rolled into a roll and tied with thin twine.

The resulting workpiece is placed on a baking sheet, lightly greased with butter. A thin layer of tomato paste is applied on top and baked. To obtain an evenly cooked roll, turn it over every fifteen minutes and pour over the broth. This Armenian appetizer is served chilled, pre-cut and garnished with herbs.

Baked vegetable salad

In the original, this tasty and healthy dish is prepared on the grill. But in our conditions it can be done on a regular stove. To create it you will need:

5 eggplants;
a couple of cloves of garlic;
5 bell peppers;
red onion;
whole lemon;
a bunch of cilantro;
vegetable oil, salt and aromatic spices.

The Armenian eggplant appetizer is so easy to prepare that any beginner can handle this task. Washed vegetables (blue and peppers) are placed on the burners that are turned on and turned over as the skin chars. As soon as they are completely ready, they are literally immersed in cold salted water for a minute and cleaned of skins, seeds and stalks.

After this, the vegetables are cut into large pieces and placed in a deep bowl. Chopped cilantro, onion and garlic are also added there. The prepared Armenian eggplant appetizer is seasoned with a mixture of vegetable oil and freshly squeezed lemon juice. Serve it with barbecue.

Zhengyalov hats

This dish with an interesting name is a flatbread made from unleavened dough, stuffed with any edible herbs. Moreover, not only traditional herbs, such as basil, cilantro, dill or parsley, are used as a filler, but also rare ingredients such as quinoa or shepherd’s purse. To prepare this Armenian snack you will need:

600 grams of flour;
350 milliliters of water;
a teaspoon of salt;
a bunch of sorrel, green onions, parsley, dill and jusai;
a couple of large spoons of vegetable oil.

First of all, you need to knead a dense, but not too stiff dough from flour, water and salt. Then it is wrapped in polyethylene and left for half an hour. After thirty minutes, small pieces are plucked from it and rolled into thick, neat cakes. A filling made from chopped herbs, salt and vegetable oil is placed in the center of each piece, and the edges are carefully sealed. The finished products are flattened into a flat cake shape and fried in a frying pan.

Eggplants in Armenian style

This dish does not contain animal fats, so it will be of interest to those who adhere to a vegetarian diet. To prepare this savory Armenian snack you will need:

3 small eggplants;
50 milliliters of vegetable oil;
3 ripe, large tomatoes;
a clove of garlic;
salt, spices, dill and cilantro.

The washed eggplants are freed from the stalks and cut on the side so that the two halves are connected to each other. Then the pulp is carefully cleaned out of the blue ones, placed in a suitable container and filled with warm salted water.

The core removed from the eggplants is crushed with a sharp knife and fried in vegetable oil. Then it is mixed with crushed garlic, chopped herbs and spices. The blue ones themselves are removed from the water, lightly squeezed and filled with the resulting fried mass. After this, they are placed in a heat-resistant form and filled with tomato slices, previously peeled. Those tomatoes that did not fit inside the eggplants are laid out side by side. All this is poured with 60 ml of warm water, covered with a lid and simmered over low heat for about a quarter of an hour.

Canned eggplant

Using the technology described below, you can prepare a spicy Armenian snack for the winter relatively quickly and without much hassle. It contains simple and easily accessible ingredients that are sold at any vegetable market. In this case you will need:

60 grams of chopped garlic;
a kilo of onions;
3.5 kg eggplants;
salt and suneli hops.

The washed blue ones are cut into strips and placed in a large container. Then the vegetables are salted, placed under pressure and left overnight. In the morning, they are fried in small portions in an oiled frying pan and combined with browned chopped onions. All this is sprinkled with chopped garlic and suneli hops, and then simmered over low heat for half an hour. The finished snack is placed in a clean glass container, sterilized for thirty minutes and covered with lids.

Armenian Eka

This dish can be used not only as a snack, but also as a simple and satisfying breakfast. It is prepared on the basis of thin pita bread, filled with any available cheese and sausages. This time you will need:

30 grams of ham;
a sheet of thin pita bread;
50 grams of Adyghe cheese;
a raw egg;
a tablespoon of fresh sour cream;
salt and herbs (cilantro, parsley or dill).

Lavash is laid out in a dry, cold frying pan and greased with sour cream. A filling made from grated Adyghe cheese, raw egg, chopped herbs and chopped ham is distributed on top in an even layer. Immediately after this, the edges of the pita bread are folded to form an envelope. The future Armenian tree is fried over moderate heat for several minutes on each side.

Hot lavash snack

This easy-to-prepare dish goes well with almost any drink. It is served exclusively hot and is equally suitable for both adults and children. To create it you will need:

fox of thin Armenian lavash;
packaging of crab sticks;
200 grams of soft processed cheese;
4 eggs;
4 cloves of garlic;
a bunch of dill;
salt, flour and vegetable oil.

You need to start preparing a snack from Armenian lavash by cutting the sheet into four equal parts. Each of the resulting pieces is smeared with cheese, mixed chopped garlic, sprinkled with chopped herbs and chopped crab sticks. Then the parts are stacked on top of each other so that dry pita bread is on top. The resulting multi-layered product is cut into portions, dipped in a batter consisting of flour, eggs and salt, and fried in an oiled frying pan.

Red bean paste

This appetizer of Armenian cuisine is prepared on the basis of legumes with the addition of walnuts. Therefore, it has a pleasant, slightly sweet taste and spicy aroma. To make a similar pate you will need:

300 grams of red beans;
a couple of large spoons of vegetable oil;
70 grams of toasted nuts and butter;
½ teaspoon each red and black pepper;
3 cloves of garlic;
a teaspoon of ground nutmeg;
50 grams of fresh cilantro;
a tablespoon of khmeli-suneli;
salt (to taste).

The washed beans are poured with cold water and brought to a boil. Add vegetable oil to the bubbling liquid and reduce the heat. Ten minutes before the end of cooking, add a little salt to the beans. The warm finished product is placed in a food processor and chopped together with pre-roasted nuts. The resulting mass is seasoned with butter, and then mixed with crushed garlic and spices. Add a little liquid in which the beans were cooked. Everything is put through the processor again and combined with chopped herbs.

Pepper in Armenian

This spectacular appetizer goes well with meat dishes. It has a piquant, moderately spicy taste and rich aroma. To prepare it you will need:

700 grams of bell pepper;
8 cloves of garlic;
¼ cup sunflower oil;
a couple of ripe tomatoes;
a bunch of cilantro and parsley;
a large spoon of finely crystalline salt;
½ cup freshly squeezed lemon juice;
a couple of large spoons of sugar;
ground black pepper (to taste).

The washed and dried peppers are fried whole in an oiled frying pan and placed in a deep bowl.

In a separate bowl, mix chopped herbs, crushed garlic, lemon juice, salt, sugar and spices. Peeled and grated tomatoes and oil in which the peppers were fried are also placed there. Mix everything well.

The resulting marinade is poured over the future Armenian pepper, covered with a plate and pressed with a two-kilogram pressure. All this is placed in the refrigerator for at least a couple of hours.

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.

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.