Armenian eggplants
7 servings
60 minutes
Armenian-style eggplants are a true treasure of Armenian cuisine, infused with the aromas of garlic and ripe tomatoes. The dish has its roots in ancient Armenian family traditions where vegetables were used to create rich flavor combinations. The main feature of this recipe is the garlic stuffing that gives the eggplants a spicy kick. Tomatoes slowly stewed with the eggplants turn into a thick, rich sauce that permeates every detail of the dish. After cooling, it takes on a completely different character—becoming refreshing and perfect for hot days. Armenian-style eggplants are served cold and are excellent as an appetizer or side dish to meat dishes. Their rich, slightly salty flavor with a soft texture makes them an indispensable part of an Armenian feast.
1
Peel the garlic and cut each clove in half lengthwise. You must cut even the small cloves so that, firstly, the garlic releases its aroma well, and secondly, it is easier to insert into the eggplants! Very large cloves can be cut into 3 pieces... But don't chop them too finely. Sprinkle the garlic with two generous teaspoons of salt and mix lightly. It may seem like a lot of salt to you! But it will still be too little!!!
- Garlic: 3 heads
- Salt: 2 teaspoons
2
Cut the tomatoes crosswise, pour boiling water over them, and let them sit. Wash the eggplants, cut off the tails, and slice them in half crosswise. Do not peel or chop! Very small ones can even be left whole. Now stuff the eggplants with garlic! Make 3-5 deep cuts in the eggplants (in the spots we like) with a sharp, narrow knife and insert the garlic, rolled in salt. The garlic should fit tightly and deeply; otherwise, it will pop out of these cuts later!
- Tomatoes: 8 pieces
- Eggplants: 6 pieces
3
Layer the eggplants in a wide pot, add any leftover garlic (if available) and start on the sauce. Well, calling it a sauce is a bit much... You just need to peel the tomatoes (by this time the skin will easily come off) and chop them directly onto the eggplants — randomly, but not too large. There should be plenty of tomatoes! Otherwise, it won't taste good! Cover with a lid and put on medium heat! And forget about it for about 15-20 minutes.
- Garlic: 3 heads
- Tomatoes: 8 pieces
4
When the tomatoes are almost cooked down, you can taste the sauce for salt and add if necessary (and it will be!).
- Salt: 2 teaspoons
5
Pour vegetable oil into the pot. Forget it for 15 minutes with the lid on. Check the eggplant for doneness (softness). Turn off the heat. Wait for it to cool, then place it in the refrigerator for a day or at least overnight.
- Vegetable oil: 100 ml
6
Serve very cold, straight from the fridge.