Imam bayaldy in Armenian for winter

How to make an imam bayaldy in Armenian for the winter?

1. Wash the eggplants under running water. Cut off the ends on both sides. Cut the eggplant lengthwise into plates. If the vegetables are long, then you can cut these plates in half. So it is more convenient to put them in a jar. And if the eggplants are small, then leave the plates intact.

2. Place the eggplants in a bowl, season generously with salt, and pour water over them. Leave it on for 40 minutes. During this time, eggplants will give off excess moisture and their inherent bitterness. After the specified time, remove the eggplants. Dry each piece with paper towels.

3. Pour vegetable oil into a frying pan. Preheat over medium heat. Then fry the eggplants in batches. Each piece is on both sides. Eggplants should be properly browned.

4. Peel the onion. Cut it into cubes or straws, if desired. Fry in vegetable oil. Wash the tomatoes, put them in a bowl. Make a cross-shaped incision on the skin of each tomato, pour boiling water over the tomatoes. Leave on for 2 minutes. Then transfer to a container with cold water.

5. After the manipulation, remove the skin from the tomatoes. Chop the pulp with a blender. Send the tomato pulp into the frying pan to the onion. Peel the garlic, pass it through the press. Put the garlic in the pan after the tomatoes.

6. Wash the green onions, chop them finely. Cut the chili pepper into small cubes. Put the greens and chili in a frying pan. Simmer for five minutes. Then turn off the fire.

7. Put the eggplants in pre-sterilized jars. Pour the sauce from the pan. Close the lids. One jar can not be rolled up, but left for trial. How can it be without this?!

8. Turn the blanks upside down, insulate them with a blanket. Leave to cool for a day. And then transfer it to a permanent storage location.

Have a nice tasting!

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).