Preparing appetizing aubergines in Armenian, it will be possible to evaluate all the dignity of taste and nutritional characteristics of spicy dishes of national Armenian cuisine. The abundance of versatile versions of snacks will satisfy everyone's requests.
How to cook aubergines in Armenian?
If it is possible to prepare aubergines in Armenian, the most delicious recipe, corresponding to individual preferences and needs, and simple step-by-step recommendations will help to cope with the task effectively, having received as a result without a doubt a delicious dish.
- A positive result will ensure the correct choice of the raw material: the eggplant should be of medium size, not overripe, not sluggish with green stems.
- Get rid of bitterness will help soak fruits in salted water. You can simply salt the eggplant slicing and leave for 30 minutes.
- Armenian dishes from aubergines are often multi-component and can be decorated in the form of snacks, salads, first and second independent culinary compositions.
Fried eggplants with pepper in Armenian style
Fried aubergines in Armenian style are served in the form of a warm salad. Ruddy slices perfectly contrast with a fresh, slightly crispy sliced sweet Bulgarian pepper. Piquancy will give a thinly sliced onion and finely chopped greens, among which parsley, basil, coriander.
Ingredients:
- eggplant and bell peppers - 3 pcs .;
- onion - 1 piece;
- tomatoes - 4 pcs .;
- greenery - 0.5 beam;
- oil - 75 ml;
- salt - 1 teaspoon;
- lemon juice - 1 tsp.
Preparation
- Eggplants are cut and fried in oil.
- Shred peppers and onion with straws, tomatoes slices, chop the greens.
- Combine the ingredients in a bowl, salt, add lemon juice.
- Eggplants with peppers are served in Armenian style, decorated with greens.
Soup with aubergines and tomatoes in Armenian style
Armenian soup with eggplants will please fans of light vegetable dishes, supporters of healthy low-calorie dietary food. Hot will be to the place in the summer menu, or fill with bright colors winter dinner meal. To prepare the food you can take both fresh and frozen ingredients.
Ingredients:
- eggplant - 2 pieces;
- water - 1.5 liters;
- potatoes - 3 pcs .;
- zucchini, carrots and onions - 1 pc .;
- Bulgarian peppers and tomatoes - 3 pcs .;
- tomato sauce or ketchup - 4 tbsp. spoons;
- salt, pepper, butter, greens.
Preparation
- In boiling water, lay the potatoes, cook for 5 minutes.
- Separately, in oil fry eggplants, zucchini, onions with carrots, peppers, tomatoes.
- Add the vegetables in a saucepan, season with hot, cook for 15 minutes, serve with greens.
Aubergines in an oven in Armenian style
Having once tried the eggplants baked in Armenian, in the oven under tomato sauce, you will forever remain among the faithful admirers of this simple but incredibly tasty dish. Tomatoes can be complemented with chopped Bulgarian pepper, seasoning the mixture at will with your favorite spices and spices.
Ingredients:
- eggplant - 4 pcs .;
- tomatoes - 1 kg;
- onions - 250 g;
- garlic - 4 teeth;
- salt, pepper, butter, greens.
Preparation
- Eggplants cut in half and browned cut in oil.
- Fry the onions, add tomatoes, salt, pepper, seasonings, garlic.
- Spread the eggplant halves with a cut up on the baking sheet, pour in sauce, sprinkle with herbs.
- Prepare the eggplants baked in Armenian in the oven at 180 degrees for 15 minutes.
Tursha in Armenian with eggplants - recipe
Turksha in Armenian with eggplant can be prepared in summer for direct consumption or ukuporena in jars, after their sterilization in boiling water along with the prepared salad. For a brine, use a large stone, uniodized salt and boiled purified or spring water.
Ingredients:
- eggplants, green beans, sweet peppers and tomatoes - 0.5 kg each;
- parsley - 0.5 beam;
- garlic - 0,5-1 head;
- hot pepper - 0,5-1 pcs .;
- water - 1 liter.
- salt - 1 tbsp. spoon with slide.
Preparation
- Eggplant shred along, not cutting to the end, boil 7-10 minutes, shredded cubes.
- Boil and cut beans, shred the flesh of tomatoes.
- Peppers blanch in boiling water for 30 seconds, cut.
- Stack the ingredients in layers, sprinkling with garlic, herbs and pepper.
- Dissolve salt in the water and salt the brine with vegetables.
- After 3-4 days, sharp eggplants in Armenian can be sampled.
Stuffed eggplant in Armenian style
Sturdy and nutritious eggplant in Armenian with minced meat, cooked according to the following recipe, will be a spectacular addition to any festive menu or a great option for an exquisite delicious dinner. Tomato paste can be replaced with grated tomatoes or homemade tomato sauce.
Ingredients:
- eggplant - 4 pcs .;
- forcemeat - 0.5 kg;
- Bulgarian pepper - 3 pcs .;
- onions - 250 g;
- tomato paste - 50 g;
- salt, pepper, butter, greens.
Preparation
- Eggplant washes, cut the skin by longitudinal strips, getting a kind of "striped" fruit.
- Fry peppers and eggplants. The latter are cut along in the form of a pocket.
- Minced fried with half of onions, salt, pepper, put into slits.
- Transfer the eggplants with peppers to the mold.
- Fry the remaining onions, add the pasta, a little water, dress the sauce, pour on the eggplant.
- Eggplants are prepared, stuffed in Armenian in the oven at 180 degrees 20 minutes.
Armenian salad with aubergines and tomatoes
Armenian salad with eggplants is usually cooked from vegetables baked at the stake, which makes the snack gorgeous and perfectly matches the dishes fried in the grill. However, if there is no way to get out into the countryside, you can enjoy the excellent taste of a similar dish by cooking vegetables in the oven.
Ingredients:
- eggplants, tomatoes and bell peppers - 2 pcs .;
- garlic - 3 teeth;
- greens - 1 bunch;
- Salt, pepper, sugar, butter and lemon juice.
Preparation
- On the baking sheet the eggplants are placed, sent to a heated oven for 220 degrees for 20 minutes.
- Next to the fruits have tomatoes and peppers, send vegetables to bake for another 20 minutes.
- Vegetables are peeled from the skins, and the pulp is cut into large pieces.
- Add garlic, greens, salt, sugar, lemon juice and pepper to taste.
Eggplant on a fire in Armenian style
Further on how to cook and how to serve cooked eggplants on a brazier in Armenian. Fruits can be baked entirely, strung them on a skewer and waiting for a blush. No less tasty vegetables are obtained when frying them with slices on a grate. Serve the eggplant with baked tomatoes and pepper, making a snack in the form of salad.
Ingredients:
- eggplant, tomatoes and bell peppers - 4 pcs .;
- salad onion - 1 piece;
- hot pepper - 1 piece;
- coriander, basil, parsley - 1 bunch;
- salt - to taste.
Preparation
- Whole or chopped vegetables are baked on the grill until soft.
- Clear the ruddy fruit from the skin.
- Pulp cut into large, add onion, hot pepper, salt.
Eggplants in Armenian for the winter - the best recipes
If the dishes cooked according to the recipes were to taste, it's time to prepare the eggplants in Armenian for the winter. The obtained snacks will be pleased with excellent characteristics, they will be a great addition to garnishes, meat dishes, just to a slice of fresh bread and even the taste buds of sweet tooth.
- Eggplants in combination with sweet pepper, onions, carrots, tomatoes and piquant additives can be simply extinguished in the form of a salad and cork it for the winter.
- Using as a basis for snacks baked fruits in combination with other vegetables, you can cook excellent caviar, which will please all household members.
- Fans of sauerkraut will be delighted with eggplant stuffed with pepper, herbs and garlic.
- Without doubt, the most original piece will be a jam of blue.
Armenian snack for aubergine for the winter
The Armenian snack from eggplant is nutritious, spicy, with a light unobtrusive acuity and amazing aroma. The workpiece gets the most spectacular appearance, if not to be too lazy and cut all the ingredients, especially carrots and garlic, using a knife, refusing to use the grater.
Ingredients:
- eggplant - 1,5 kg;
- tomatoes - 1 kg;
- Bulgarian pepper and onions - 0.5 kg each;
- carrots - 250 g;
- hot pepper - 0,5 pcs .;
- garlic - 1 head;
- vegetable oil and water - 1 glass;
- sugar - 100 g;
- vinegar 70% - 1 tbsp. a spoon;
- salt - to taste.
Preparation
- Vegetables are cut into a common container.
- Combine water with oil, vinegar, sugar, salt, pour to vegetables.
- Stew aubergines in Armenian 30-40 minutes, sealed in jars.
Eggplant caviar for the winter in Armenian style
Great taste of appetizing caviar from eggplants in Armenian can not leave indifferent any gourmet. It is the fault of preliminary baking of vegetables over the coals, so that their flesh acquires an exquisite incomparable aroma, which can not be achieved in any other way.
Ingredients:
- eggplant - 2,5 kg;
- tomatoes - 2 kg;
- onions - 1 kg;
- Bulgarian pepper - 750 g;
- hot pepper - 1 piece;
- garlic - 2 heads;
- oil - 0,5 l;
- greens - 1 bunch;
- salt - 1.5 tbsp. spoons.
Preparation
- Baked on a brazier eggplants peppers and tomatoes, peeled.
- Finely chop or twist in a meat grinder vegetable flesh, fried in oil onion.
- Add the oil, salt and boil the eggs for 1 hour.
- Stir the garlic greens, stew the mass for another 15 minutes, cork in the jars.
Eggplant preserves in Armenian style
For the inhabitants of the Caucasus, the delicacy cooked according to the following recipe is not a curiosity for many other consumers. Correctly prepared, and then cooked in sweet syrup eggplants in Armenian with nuts will be able to surprise the stunning taste characteristics of any, even the most demanding gourmet.
Ingredients:
- eggplant - 500 g;
- walnuts - 1 handful;
- sugar - 600 g;
- water 250 ml;
- buds of a carnation - 2-3 pieces;
- soda - 1 tbsp. a spoon;
- water for soaking - 0,5 l.
Preparation
- Small eggplants, no more than 10 cm in length, are peeled, pierced with skewers and soaked for 3 hours in soda.
- Thoroughly wash the vegetable, blanch in boiling water for 5 minutes.
- From water and sugar, syrup is cooked, eggplants are put in it, boiled for 15 minutes.
- Again, have a container on the stove, cook for 40 minutes.
- Add nuts, cloves, jam jams for another 10 minutes, cork.
Aubergine aubergines in Armenian - recipe
Aubergine eggplant in Armenian can be prepared with the addition of more vinegar, accelerating the pickling of vegetables or waiting for their natural ripening and the acquisition of a particularly rich taste. Before serving, you can cut the stuffed fruits into pieces, sprinkle with green onion and pour with oil.
Ingredients:
- eggplant - 1 kg;
- Bulgarian pepper - 200 g;
- hot pepper - 1 piece;
- greens - 1 bunch;
- garlic - 1 head;
- salt - 1.5 tbsp. spoons;
- sugar and vinegar - 0.5 tbsp each. spoons:
- water - 1 liter.
Preparation
- The eggplant is cut from one side along, boiled for 10 minutes, let the water drain, pressing the load.
- Fill incisions with a mixture of pepper, garlic and greens, put into a pan.
- From the water, salt, sugar and vinegar boil the brine, cool, pour into the eggplant.
- After 3 days of souring at room conditions, they remove the snack in the cold.