Armenian-style eggplants in the ovenbut also a festive table. It is impossible to cook all the eggplant-based snacks that exist in Eastern cuisine, however, you simply must try these. We offer you proven recipes for cooking eggplant in Armenian-like steps with photos. They prepare quickly, and are eaten instantly! Which is better to choose the eggplant
It is extremely important for any recipe to choose the right eggplant, otherwise the taste of the workpiece can be spoiled. The main ingredient for cooking should be of medium size, since large fruits have more bitterness and seeds. Attention should be paid to the peduncle, it should not be dry, but the skin should be wrinkled.
Fresh eggplant has a green stem and a smooth, without any damage, peel. Choosing fresh vegetables, you can cook the most delicious recipe for Armenian eggplants for the winter without much hassle. The blue ones that had lain in bed and stayed in the fridge for a long time would be better to spawn.
Armenian-style Eggplants Marinated
They process eggplants in different variants of this recipe in their own way. You can just wash the fruit and remove the stem. You can peel the vegetable from the skin, but with it eggplant preserves its shape better. Which option to choose is up to you, it will not affect the taste of the dishes. The cold appetizer is especially good in taste, so it is served directly from the refrigerator to the table. Thanks to pickling, the dish turns out to be pleasantly sour, it just melts in your mouth!
Read also: Health Benefits and Harm of Eggplant Consumption
Armenian-style pickled eggplants are preserved 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, on the contrary, garlic. You can store them for a week in the fridge, during which time the vegetables marinate well.
Ingredients Required:
- Eggplant - 4 pcs;
- sweet peppers - 3 pcs;
- bitter pepper and garlic with regard to taste;
- parsley;
- 9% table vinegar - 90 ml;
- salt - 30 g;
- sugar - 20 g;
- spices( coriander, hops-suneli, ground pepper).
Wash the eggplants, make cuts along them and boil them in salted water for 3-4 minutes. Willingness to check the wooden stick, the skin when piercing should be slightly elastic.
It is important not to digest vegetables, otherwise they will be soft and tasteless!
Remove them from the pan and cool, and in the meantime, chop the greens, pepper and garlic. 
If desired, you can skip vegetables through a meat grinder or use a blender. Mix the vegetable mixture with spices and fill them with eggplants. Put in a saucepan, add sugar, pour vinegar. Pour eggplant in Armenian-style with warm boiled water, so that the liquid covers the vegetables. Too much water is not necessary to pour, the vegetables will make juice.
Put a press on top, hold for 12 hours, then cool and serve.
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cabbage casseroleFor some reason they think that this is a very laborious process, they don’t always understand what the result will be. We offer you to diversify the contents of the blanks with new types of preservation. For example, Armenian-style eggplants for the winter will delight you with excellent taste and aroma. A jar of cooked vegetable recipes based on this recipe will occupy a worthy place on the table in winter. Ingredients Required:
- eggplants - 3.5 kg;
- 1,2 kg - onions;
- garlic with regard to taste - 2 heads;
- spices( hops-suneli, ground black pepper);
- salt to taste;
- 700 ml - vegetable oil for roasting vegetables.
To observe the oriental traditions of cooking this dish, you will need a cast-iron or aluminum cauldron.
Step-by-step execution of the recipe:
- To begin, wash the vegetables, cut off the stems of the eggplant, peel the onions and garlic. As a rule, eggplants need to be cut along a large straw, but if you like otherwise, no problem. After that, they need a little salt and squeeze something heavy for 24 hours. Thus, being under the pressure of the day, eggplant will give all the excess moisture and bitterness.
- Well-pressed blue fry in a cauldron in vegetable oil. In a separate frying pan, fry the sliced onion in half rings. As soon as the eggplants have a golden color, add onions and crushed garlic to the cauldron. Next, salt and spices, mix and give the snack to put out another half hour.
- It is not necessary to sterilize the salad, we place the fragrant mass in the jars prepared for blanks and cork the lids. The eggplants in the cellar are served in Armenian as a cold dish for meat and a hot side dish.
Read also: How to make cherry liqueur from fresh berries
Armenian Eggplants in the oven
Traditionally, the dish is called “Badrijans in Armenian”, in the east it is a common favorite on the table! Thanks to the step-by-step recipe, even a beginner hostess can cook it.
Ingredients Required:
- Eggplants - 4-5 pcs;
- ground beef - 0.5 kg;
- large onion;
- 4 fresh tomatoes;
- butter and vegetable oil - 50 gr each;
- spices and herbs( basil blue, cilantro, dill);
- salt to taste.
Preparation begin with cleaning eggplant method, which is shown in the photo. 
Cut the peeled eggplants from one side and lightly fry in hot fat on all sides. Golden crust will be a sign of readiness. 
Set eggplants aside, and in the meantime fry onion, minced meat and tomatoes in a cauldron. In the process of frying, add a lot of salt and spices.
Traditionally, ground beef is added with lamb, although you can use any type of meat( pork or chicken).
The resulting filling is placed in the cut of each eggplant. We form them so that they are stably placed on a sheet for baking. Place the dish in the oven and bake on medium power until cooked for about half an hour. 
Turn off the oven, let it brew for a while, sprinkle with herbs and serve. Armenian eggplant in the oven ready. Bold experiments and bon appetite!
