Step-by-step description of the Armenian recipe for Imam Bayaldi for the winter
Oriental dishes are widely used in European cuisine. Imam Bayaldy is a recipe of the Turkic peoples, which is densely settled in Armenian cuisine, is harvested for the winter, and can also be consumed immediately. The dish is not only tasty, but also healthy, since the eggplant peel contains nazunin. A substance that protects the cells of the nervous system and is a natural antioxidant.
The subtleties of cooking
Over time, the housewives have developed certain features and secrets of cooking delicious Imam Bayaldy:
- Eggplants must be cut into 0.5 centimeter thick plates, sprinkle with salt and leave. Drain the released juice, dry the vegetable plates a little. Dry eggplants will roast better, and the oil will not splash.
- It is necessary to fry in well-heated oil, otherwise the vegetables will absorb a lot of it.
Ingredients for Imam Bayaldy
The set of vegetables for cooking is standard, but each housewife, taking into account the taste preferences of her family, introduces some additional components or changes the amount of spices. If desired, add bell pepper, it must be sautéed along with onions. In addition to green onions, add parsley and cilantro. From spices, you can add coriander, paprika, black pepper, curry.
Ingredients of the recipe:
- eggplant - 3 kilograms;
- onions - 700-800 grams;
- salt;
- tomatoes - 500-600 grams;
- garlic - 4-5 cloves;
- chili or jalapenos - 30 grams;
- green onions - a bunch;
- frying oil - 130-150 milliliters.
How to choose the right products
The taste of the finished dish depends on the right products. Vegetables should be chosen dense, without signs of spoilage, mechanical damage. If the fruit is choked, these places must be cut off.
Eggplants must be young. In overripe fruits, the seeds and rind impart bitterness to the dish. In addition, they form solanine, a poisonous substance that leads to poisoning. Colic, diarrhea, nausea occur.
How to prepare containers
It is better to choose a small container: 0.5 or 1 liter. Containers must be clean. It is recommended to wash with baking soda. It is not necessary to sterilize the containers, since the recipe provides for sterilization along with the finished dish.
Cooking process
It is not difficult to preserve imam bayaldi, the main thing is to follow the proposed instructions:
- Wash vegetables under running water, remove the stalk. Cut into slices, place in a bowl, salt and leave for half an hour.
- Dry the eggplant plates. Pour oil into a frying bowl and heat. Fry on both sides until golden brown.
- Peel the onion, cut as desired: into strips or cubes. Saute in oil.
- Tomatoes, wash, make cuts on them, put in a bowl, pour over boiling liquid, leave for a few minutes. This will make it easy to peel off the skin.
- Grind the tomato pulp with a blender, pour the puree over the onion.
- Peel the chives, chop them with a garlic press, put them on top of the tomatoes.
- Wash, dry, chop onion feathers. Grind the pepper. Simmer with tomato and onion for 5-7 minutes, salt to taste.
- Arrange the eggplants in prepared containers in layers, pouring the resulting sauce.
- Cover with lids, place in a saucepan, sterilize 5 minutes after boiling water. Put a cloth on the bottom of the container, under the cans.
- Close the banks tightly. After cooling, remove to storage.
How and how much can you store
Imam Bayaldi, prepared in accordance with the recipe, can be stored at room temperature for up to 6-8 months.
In a cool, dark place, the shelf life is extended to one year.
