Recipes for cooking marinated eggplants in azerbaijani style for the winter

Azerbaijani style marinated or salted eggplants is a dish that everyone should try. And not because it is very tasty, although this also plays an important role. Pickled zucchini are also very healthy, they contain a lot of minerals and vitamins that absolutely every person needs.

Recipes

There are quite a few types of Azerbaijani-style eggplant for the winter, for example, salted eggplant. Now we will look at recipes for how to cook some of them. Basically, there is nothing complicated about it. A minimum set of ingredients and strict adherence to the recipe are required.

Azerbaijani eggplants for the winter - a way of cooking.

This is the simplest recipe for this dish. Required Ingredients:

• Three kilograms of eggplant;
• Ten twelve bunches of cilantro;
• A kilogram of garlic;
• A little salt, optional;
• 4% vinegar.

Now let's start cooking:

1. Take a saucepan, preferably a larger one. Pour water into it and salt a little, then wash the eggplants well and remove the stalks. Then toss the zucchini into the pot.
2. Let them simmer for a few minutes. They will need to be obtained when they are cooked, they will be soft.
3. Each clove of garlic needs to be cut into several pieces, but without using a crusher, because it will not work out as it should.
4. Then you need to take zucchini and first cut them lengthwise, and then chop them across. You will get small cubes that should be mixed with the garlic.
5. Next, take the prepared cilantro, be sure to wash, cut and throw where the garlic is.
6. What happens must be marinated, that is, scattered in containers and pour vinegar so that it completely fills them. Then you need to seal using any tight lids.
7. Put in the refrigerator for literally a day, then you can use it.

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BADYMZHAN TURSHUSU - Pickled Eggplant

By the way, "Turshu" is translated as sour. Pickled eggplant it is customary to serve with main courses for lunch or dinner, using them as a snack. In general, the cuisine in Azerbaijan is famous for a wide variety of pickles, marinades, which are prepared from simple vegetables, for example, garlic, cabbage, eggplant and others.

The most demanded of them, which is provided to us by Azerbaijani cuisine, is BADYMZHAN TURSHUSU. These are Azerbaijani-style marinated eggplants, pickled eggplant, which are stuffed with peppers, herbs and garlic. The recipes for their preparation are also very tasty.

What do you need:

• Ten medium-sized zucchini.
• A little parsley (one bunch is enough).
• It is advisable to find a bunch of mint.
• A bunch of dill.
• Head of garlic.
• One hot green pepper.
• One peppercorn of red, hot pepper.
• Vinegar (apple or grape) - 1 glass.
• Water and salt.

Recipe:

1. The first step is to tackle the main vegetables. They should be washed and the stalk removed, but so that the peel remains. Then, using a knife, you need to make a small longitudinal cut, but so as not to go through. Sprinkle a little salt inside and let it stand for an hour. Then toss them in boiling water for about ten minutes. When they are a little soft, you can lay them out on a cutting board, cover them with a board and put some weight on them to squeeze out the moisture. Let them stand under oppression for two hours.
2. The next step is to start. You need to wash the greens, dry them and chop them very finely. Garlic needs to be driven off and chopped, of course, with the help of a garlic press, after cleaning it. If there is a desire, then you can chop it smaller. Take all the peppers, remove the stems from them, cut and remove the seeds, and then cut them into smaller pieces. If spicy food is your thing, add peppers. Next, take a large bowl, in which mix pepper, garlic, vinegar and salt.
3. Now we make stuffed zucchini. Open the cut made in the eggplant open and fill it with the filling. Next, fold their dishes (preferably glass) horizontally and more tightly.
4. Next, you need to marinate. Stir in a glass of vinegar and water (it should be at room temperature), and add a little salt, about two teaspoons. You want the marinade to completely cover the vegetables.
5. Cooking turshu. It remains only to take the marinade and pour over the eggplant. Next, seal the containers with lids and let them marinate for two or three days, it is advisable to leave them at room temperature, and then move them to the refrigerator. Let them stay in it for a few days. After that, you can serve the dish as a snack.

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Conclusion

All of the recipes presented are delicious if prepared correctly. Azerbaijani eggplant is an excellent dish that is perfect as an appetizer, for example, for lunch and dinner. They can be pickled or salted. By the way, fresh salted zucchini is very pleasant to the taste.