Fragrant dishes from a variety of vegetables and a large amount of greens are an integral part of Azerbaijani cuisine. And, perhaps, the main role among them is assigned to eggplant dishes, which are very tasty and simple to prepare.
Pick your recipe
You will need
- For dolma:
- - 8 eggplants;
- - 1 kg of tomatoes;
- - 600 g of pork and beef;
- - 400 g of onions;
- - 150 g of rice;
- - 100 g of cilantro;
- - 5 cloves of garlic;
- - 1 hot chilli pepper;
- - 300 ml of water;
- - 1.5 tsp tomato paste;
- - 1/2 tsp. dried basil and savory;
- - 1/3 tsp black and red ground pepper;
- - salt;
- For chyhyrtmy:
- - 3 eggplants;
- - 2 tomatoes;
- - 1 onion;
- - 2 chicken eggs;
- - 20 g of cilantro or parsley;
- - a pinch of ground black pepper;
- - salt;
- For ajabsandali:
- - 5 eggplants;
- - 3 tomatoes;
- - 2 onions;
- - 2 cloves of garlic;
- - 2-3 branches of cilantro, parsley, dill and basil;
- - 70 ml of water and vegetable oil;
- - a pinch of red ground pepper;
- - salt.
Instruction manual
1
Eggplant Dolma
Wash the meat, dry with a towel and cut into small cubes. Peel the onions and cut into quarters. Scrub the hot pepper from the seeds and remove the stem. Pass the prepared ingredients through a meat grinder.
2
Finely chop the cilantro. Rinse the rice thoroughly in several waters. Add greens, cereals and tomato paste to the minced meat, season everything with savory and basil, pepper and salt to taste. Knead homogeneous minced meat.
3
Scald the tomatoes with boiling water, peel them and crush the pulp in mashed potatoes using a potato press or in a blender. Unhook the garlic cloves from the husk, grate them, mix with red mass and add salt.
4
Cut the “tails” of the eggplant and cut the fruit across exactly in the middle. Gently pull out the core with a dessert spoon, being careful not to damage the walls of the vegetables. Pound the resulting "cups" from the inside with salt and stuff.
5
Place the stuffed eggplant in a deep pan. Pour in tomato puree and water. Stew the dish for 60-70 minutes, first over high heat to a boil, then - on average under the lid.
6
Eggplant Chyhyrtma
Cut the peel from the eggplant, cut them into thick circles, sprinkle with salt and leave for 5-7 minutes to remove the bitterness. Heat the vegetable oil, fry the vegetable slices in it over moderate heat and lay out.
7
Fry finely chopped onions in the same oil until transparent, then put the cubes of tomatoes there and simmer everything together until mashed. Place eggplant plates on top, cover the dishes with a lid and let it sit on medium heat for 5 minutes.
8
Beat the eggs with a whisk with a pinch of salt, pour the chyhyrtma and cook until the whites are frozen. Sprinkle with chopped herbs before serving.
9
Eggplant Adjabsandali
Cut the eggplant in half circles, onions in half rings. Peel the peel from the tomatoes, chop them. Pour the vegetable oil into a pan with a thick bottom or a cauldron and warm at medium temperature.
10
Pass the onion until soft for 2-3 minutes, add the eggplant and tomatoes to it. Cover them, but loosely, and cook for 5 minutes, then reduce the heat to a minimum. Close the dishes completely and simmer the dish for another 15 minutes, occasionally stirring with a spatula.
eleven
Rearrange the pan (cauldron) on a cork stand, mix chopped garlic, herbs, pepper and salt into its contents. Wrap adjabsandali in a warm blanket or thick towel and let stand for 2 hours. It can be served both hot and cold.