Having cooked mouth-watering eggplants in Armenian style, you will be able to appreciate all the advantages of the taste and nutritional characteristics of spicy dishes of the national Armenian cuisine. The abundance of versatile versions of snacks will satisfy the needs of everyone.

How to cook eggplant in Armenian style?

If it is possible to cook eggplant in Armenian style, the most delicious recipe that meets individual preferences and needs, and simple step-by-step recommendations will help you cope with the task effectively, resulting in a delicious dish without a doubt.

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

Fried eggplant with Armenian pepper

Fried eggplant in Armenian style is served as a warm salad. The ruddy slices contrast perfectly with the fresh, slightly crunchy slices of sweet bell pepper. Finely chopped onions and finely chopped greens, including parsley, basil, cilantro, will add piquancy.

Ingredients:

• eggplant 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.

Cooking

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

Armenian eggplant and tomato soup

Armenian soup with eggplant will delight fans of light vegetable dishes, supporters of a healthy low-calorie diet. Hot will be in place in the summer menu, or fill the winter lunch meal with bright colors. For cooking, you can take both fresh and frozen ingredients.

Ingredients:

• eggplant - 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.

Cooking

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

Armenian eggplant in the oven

Having once tasted the eggplant baked in Armenian style in the oven with tomato sauce, you will forever remain among the faithful admirers of this simple, but incredibly tasty dish. Tomatoes can be supplemented with chopped bell pepper, seasoning the mixture as desired with your favorite spices and spices.

Ingredients:

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

Cooking

1. Cut the eggplant in half and brown the cut in butter.
2. Fry onions, add tomatoes, salt, pepper, seasonings, garlic.
3. Spread eggplant halves cut up on a baking sheet, pour sauce, sprinkle with herbs.
4. Prepare eggplant baked in Armenian style in the oven at 180 degrees for 15 minutes.

Tursha in Armenian with eggplant - recipe

Tursha in Armenian style with eggplant can be cooked in summer for direct consumption or sealed in jars after they have been sterilized in boiling water along with cooked salad. For brine, coarse non-iodized rock salt and boiled purified or spring water are used.

Ingredients:

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

Cooking

1. Eggplants are chopped lengthwise, without cutting to the end, boiled for 7-10 minutes, chopped into cubes.
2. Boil and cut the beans, chop the pulp of tomatoes.
3. Blanch peppers in boiling water for 30 seconds, cut.
4. The components are laid in layers in a saucepan, sprinkled with garlic, herbs and pepper.
5. Salt is dissolved in water and vegetables are poured with brine.
6. After 3-4 days, spicy eggplant in Armenian can be tasted.

Armenian stuffed eggplant

Hearty and nutritious Armenian-style eggplant with minced meat, prepared according to the following recipe, will be a spectacular addition to any holiday 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.;
• minced meat - 0.5 kg;
• bell pepper - 3 pcs.;
• onion - 250 g;
• tomato paste - 50 g;
• salt, pepper, oil, herbs.

Cooking

1. Eggplants are washed, the peel is cut off in longitudinal strips, getting a kind of “striped” fruit.
2. Roasted peppers and eggplant. The latter are cut lengthwise in the form of a pocket.
3. Minced meat is fried with half an onion, salted, peppered, laid in cuts.
4. Transfer the eggplants with peppers to the form.
5. Fry the remaining onion, add pasta, a little water, season the sauce, pour over eggplant.
6. Cooked in Armenian in the oven at 180 degrees for 20 minutes.

Armenian eggplant salad with tomatoes

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

Ingredients:

• eggplant, tomatoes and bell peppers - 2 each;
• garlic - 3 cloves;
• greens - 1 bunch;
• salt, pepper, sugar, oil and lemon juice.

Cooking

1. Eggplants are placed on a baking sheet, sent to an oven heated to 220 degrees for 20 minutes.
2. Tomatoes and peppers are placed next to the fruits, vegetables are sent to bake for another 20 minutes.
3. Peel the vegetables from the skins, and cut the pulp coarsely.
4. Add garlic, herbs, salt, sugar, lemon juice and pepper to taste.

Eggplants on the fire in Armenian

Further on how to cook and how to serve cooked in Armenian. The fruits can be baked whole, stringing them on a skewer and waiting for a blush. No less tasty vegetables are obtained by frying them in slices on a grill. Eggplants are served with baked tomatoes and peppers, served as an appetizer in the form of a salad.

Ingredients:

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

Cooking

1. Whole or chopped vegetables are grilled until tender.
2. Peel the ruddy fruits from the skin.
3. The pulp is cut coarsely, add onion, hot pepper, salt.

Armenian eggplant for the winter - the best recipes

If the dishes prepared according to the recipes above are to your liking, it's time to prepare Armenian-style eggplant for the winter. The resulting snacks will please with excellent characteristics, will be a great addition to side dishes, meat dishes, just a slice of fresh bread and even amuse the taste buds of the sweet tooth.

1. Eggplants combined 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 basis for snacks in combination with other vegetables, you can cook excellent caviar that will appeal to all household members.
3. Fans of pickled pickles will be delighted with eggplants stuffed with pepper, herbs and garlic.
4. Without a doubt, the most original preparation will be blue jam.

Armenian appetizer for the winter from eggplant

Armenian turns out to be nutritious, moderately spicy, with a slight unobtrusive spiciness and amazing aroma. The workpiece acquires the most spectacular look if you are not too lazy and cut all the components, especially carrots and garlic, with a knife, refusing to use a grater.

Ingredients:

• eggplant - 1.5 kg;
• tomatoes - 1 kg;
• Bulgarian 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.

Cooking

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

Eggplant caviar for the winter in Armenian

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

Ingredients:

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

Cooking

1. Eggplant peppers and tomatoes are baked on the grill, peeled.
2. Finely chop or twist in a meat grinder the pulp of vegetables, onions fried in oil.
3. Oil, salt are added and caviar is boiled for 1 hour.
4. Garlic greens are mixed in, the mass is stewed for another 15 minutes, sealed in jars.

Armenian eggplant jam

For the inhabitants of the Caucasus, the delicacy prepared according to the following recipe is not a wonder, as for many other consumers. Properly prepared and then boiled in sweet syrup, Armenian-style eggplants with nuts will surprise anyone, even the most demanding gourmet, with amazing taste characteristics.

Ingredients:

• eggplant - 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.

Cooking

1. Medium-sized eggplants, no more than 10 cm long, are peeled, pricked with a skewer and soaked for 3 hours in a soda solution.
2. Thoroughly wash the vegetable, blanch in boiling water for 5 minutes.
3. Syrup is boiled from water and sugar, eggplants are laid in it, boiled for 15 minutes.
4. Place the container on the stove again, cook the sweet for 40 minutes.
5. Add nuts, cloves, simmer the jam for another 10 minutes, cork.

Armenian Pickled Eggplant - Recipe

In Armenian style, you can cook with the addition of more vinegar, speeding up the pickling of vegetables or waiting for their natural fermentation and acquiring a particularly rich taste. Before serving, you can cut the stuffed fruits into pieces, sprinkle with green onions and drizzle with oil.

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

For cooking, take young vegetables that have not had time to become "cotton". 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 be bitter, to eliminate this problem, vegetables are soaked for 20 minutes in a saline solution. Start slicing immediately before cooking so that they do not have time to darken.

Options for cooking eggplant for the winter

The best recipes may differ in the composition of the products used and their ratio, but they all help to get 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 snacks, the frequent use of spices and herbs.

Classic recipe

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

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

The soaked blue ones, peeled from the bases, are placed for 30 minutes in the oven at a temperature of +170 C. The peppers are chopped into bars, the garlic cloves are passed through a press, the hops-suneli seasoning, spices are added and left for 15 minutes. Each eggplant is cut lengthwise and stuffed with a garlic-pepper mixture. Vegetables are tied up and poured with oil, cleaned 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, ground red and black pepper are used, 1/2 tsp each. per 1 kg of tomatoes. For brine, sugar and salt are taken in equal proportions of 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 eggplant is a nutritious and satisfying dish. At the first stage, washed and peeled blue ones are placed in the oven, keeping for 30 minutes at a temperature of +170 C. For the filling you will need:

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

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

with paprika

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

• little 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. Onion cut into rings and garlic cloves are flavored with spices, salt, herbs. Eggplants are fried until half cooked and excess oil is removed with a paper towel. Vegetable ingredients are mixed, stewed for 7 minutes.

with carrots

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

Carrots are rubbed on a grater, onions are cut finely. Thin circles of eggplant are fried in a pan, after 15 minutes onions and carrots are added in succession, after a couple of minutes chopped garlic and salt are added. For more marinade, you can add 2 pcs. tomatoes.

With bell pepper

Red pepper sets off the taste of eggplant and gives the workpiece an appetizing look. Required:

• little 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 in the form of straws and onion rings are combined with blue ones, stewed until tender. At the end, the remaining ingredients are added, after thorough mixing, they are sent for sterilization for 10 minutes.

In a spicy marinade

Pickled eggplant prepared according to this recipe has a special taste due to seasonings and green apples. Required:

• eggplant - 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. Eggplants are cut into cubes, salted and washed after 30 minutes, after which they are sent to fry for further stewing for 10 minutes. Tomatoes are peeled, cut into pieces and combined with a vegetable mixture. Greens, spices and vinegar are introduced, and after a couple of minutes of thorough mixing, the workpiece begins to be laid out in jars.

Pickled in Armenian

A simple appetizer is prepared quickly and simply. Required:

• little blue ones - 2 kg;
• garlic head - ½ pc.;
• essence - 1.5 tbsp. l.;
• oil - 200 ml;
• savory - 1 tsp;
• ground pepper, salt to taste;
• bunch of cilantro.

Eggplants are cut into strips, fried and spread on a paper towel to remove excess oil. Garlic is passed through a press, cilantro is crushed. Vegetables and herbs are combined, spices and essence are added. Salted eggplants are placed under the press and left for a day, after which they are rolled into jars.

How to store blanks in winter

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

During storage, avoid direct sunlight on the jars.

I first tried Armenian eggplant 2 years ago and fell in love with this dish. As soon as the first eggplants appear, this salad is among the first to be prepared. It goes well with any dishes, it is generally an indispensable snack for barbecues! Cooking eggplant 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 making the salad.

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

Cut the onion into quarter rings.

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

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

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

Bon appetit!

Irina Kamshilina

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

Content

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 blue ones love to cook and know how. How to preserve eggplants according to the traditions of the neighboring countries and what are the features of this cuisine?

What vegetables are added to the Armenian salad for the winter

The classic recipe for the cuisine of Transcaucasia involves the use of fragrant, spicy, warming spices, among which there are necessarily:

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

Of the vegetables in most recipes, you can find tomatoes or tomato paste, which is mostly cooked on your own. Armenian cuisine is a large number of meat dishes, and vegetable salads are necessarily highly nutritious. You can not ignore the high proportion of salt in every recipe, excluding pastries. For eggplant salad, it is desirable to use:

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

Eggplant Recipes for the Winter

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

• If you want to keep the shape of the blue ones, you need to leave the skin on them, otherwise the flesh will quickly spread.
• For long-term storage dishes, it is imperative to eliminate the stalk of the eggplant.
• Armenian cuisine is interesting with unusual combinations: nuts and apples can be added to eggplants.

The classic recipe for an eggplant snack for the winter in Armenian

This dish has a lot of fans. Quick to prepare, simple in terms of the set 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. According to this recipe, you can not only prepare a snack for the winter, but also make an instant dish.

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

Every hostess is capable of preparing such eggplants in Armenian for the winter:

1. Wash the little blue ones, get rid of the stalks. Treat the surface with a cloth soaked in oil, spread on a baking sheet. Bake for half an hour. The oven temperature is 170 degrees.
2. Grind washed peppers, drive garlic cloves through a press. Tear the greens by hand.
3. Combine the listed ingredients in a deep bowl, pour with vinegar, season with suneli hops. Marinate for a quarter of an hour.
4. Make eggplant boats by cutting each fruit lengthwise. Remove some of the pulp to form a cavity.
5. Put the filling inside so that it does not peek out. Salt, add pepper.
6. Each eggplant boat must be tied with a thread, folded into a deep bowl. Pour in vegetable oil, place a lid on top. The dish should be infused in the cold for 5 days.
7. After the eggplants are stacked vertically in jars that have been previously sterilized. Closed and cleaned for winter storage.

Eggplant appetizer recipe for the winter with cilantro and citron

The dish is very simple, quick, without unnecessary ingredients. A good choice for those who are looking for an unpretentious side dish that does not interrupt the taste of the main dish. The set of spices can be changed, but it is better to leave the original, as it is perfectly balanced. The composition of the Armenian appetizer is as follows:

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

The principle of preparing snacks for the winter:

1. Wash and cut the eggplant into strips.
2. Fry, setting the maximum power of the burner. Spread out on a paper towel - this will eliminate excess oil.
3. Grind cilantro, pass the garlic through a press, combine with eggplant.
4. Salt, sprinkle with citron, pepper. Add vinegar.
5. Make oppression from the lid and a heavy object, let stand overnight.
6. Distribute in jars in the morning, close.

Armenian eggplant caviar

An ideal appetizer that costs to prepare in large quantities. Armenian cuisine has hardly changed the traditional recipe: the taste has become brighter and sharper, and the cooking technology has remained the same. For a delicious homemade snack in Armenian you will need:

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

It is easy to cook eggplant caviar in Armenian for the winter:

1. Peel and cut the blue ones coarsely. Salt, leave for half an hour.
2. Rinse them again, pour into the pan. Add oil. Fry until color changes, do not use the lid.
3. Chop the peppers into strips, blanch the tomatoes and grate.
4. Add to the eggplant, 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, salt. Mix quickly, fill jars with Armenian-style caviar.
7. Sterilize them with a dish, close, take them to the cellar.

Armenian eggplant appetizer with apples

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

• eggplant - 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.

To prepare delicious Armenian-style eggplant for the winter, guided by this recipe, is simple:

1. Grind the celery root, fry until golden brown.
2. Chop the apples coarsely, add to the same place. Simmer for a few minutes until soft.
3. Wash the eggplant, cut into cubes (the skin is preserved). Salt.
4. After half an hour, rinse the blue ones, add to the celery with apples. Pour in more oil and half a glass of water. Simmer for a quarter of an hour.

Discuss

Armenian eggplant for the winter - recipes. How to cook tasty eggplant in Armenian style

It's no secret that the national Armenian cuisine is distinguished by its characteristic sharpness and piquancy. This is explained by the active use of various spices. Favorite are mint, tarragon, black pepper, basil, cilantro, garlic, onion, thyme. It must be said that the vegetable component of the 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 more moderately and most often not fresh, but pickled. For the preparation of confectionery, cinnamon, cardamom, vanilla, cloves, and saffron are most often used.

Not the last place in the Armenian cuisine is occupied by fruits and vegetables. As in all of Transcaucasia, they are consumed dried, pickled, pickled and, of course, fresh. And vegetables and fruits are essential components in the preparation of second courses and soups. Less often in Armenia they prepare independent dishes from vegetables. In this case, legumes (lentils, peas, beans) or eggplants are most often taken as the 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 will tell you how to cook a not very time-consuming, but very tasty vegetable dish.

Servings: 5
Calories: low calorie
Calories per serving: 155 kcal

To cook eggplant in Armenian style, you will need:

eggplant - 4 pcs.
Bulgarian pepper - 3-4 pcs.
onion - 2-3 pcs.
garlic - 2 cloves
tomatoes - 3-4 pcs.
greens - to taste
vegetable oil - for frying

How to cook eggplant in Armenian.

1. We clean the small-sized eggplants and cut them lengthwise into strips about 0.6-0.7 cm thick. We add a little salt and, while we are preparing the rest of the ingredients, we leave the eggplants to let the juice flow.
2. Onion, peeled and washed, cut into small cubes.
3. Remove the core and seeds from the bell pepper. Rinse well and cut in the same way as the onion, into small cubes.
4. Wash the tomatoes and dip them in boiling water for 1-2 minutes, then remove and peel them. After that, we rub the peeled tomatoes on a grater.
5. Put the chopped onion and bell pepper on a preheated pan with vegetable oil. Saute vegetables over low heat until tender.
6. Next, add grated tomatoes to the pan and mix.
7. Let's get back to the eggplant. We squeeze them from the juice and fry separately in a heated pan with sunflower oil.
8. Salt the vegetable fry to taste and add the eggplant. Gently mix the eggplant with the gravy, being careful not to crush them.
9. Greens (cilantro, basil, parsley, dill), washed and finely chopped.
10. Add the garlic, passed through the garlic, and chopped greens to the vegetables in the pan. We add if necessary. After that, remove from heat and cool. You can also eat the dish hot. Before serving, put in a salad bowl or any other suitable dish.