Armenian Eggplant
⏳ Time
1 hour
🥕 Ingredients
5
🍽️ Servings
7
Description
This is a cold appetizer. The dish is not served warm. Despite its simple ingredients and preparation method, it is tasty, summery, and diet-friendly. The flavor of the eggplant is not overshadowed by frying or any spices but is enriched only by the aroma of garlic and a slightly sweet-sour taste from the tomatoes. It is important to note that the tomatoes should be ripe and juicy, and the eggplants should be fresh and flavorful, as this greatly affects the final result. The dish is not made with greenhouse vegetables.
Ingredients
- Eggplants - 6 pieces
- Tomatoes - 8 pieces
- Vegetable Oil - 3 fl oz
- Garlic - 3 heads
- Salt - 2 spoons
Step by Step guide
Step 1
Peel the garlic and cut each clove in half lengthwise. It's important to cut them, even the small cloves, so that the garlic releases its aroma well, and also to make it easier to incorporate into the eggplants! Very large cloves can be cut into thirds... 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, but trust me, it won't be enough!
Step 2
Make a cross-shaped cut on the tomatoes, pour boiling water over them, and let them sit. Wash the eggplants, cut off the stems, and slice them in half crosswise. Do not peel or chop them! Very small ones can even be left whole. Now, stuff the eggplants with garlic! Make 3–5 deep cuts in the eggplants (in the strictly preferred spots) using a sharp, narrow knife, and insert the garlic that has been rolled in salt. The garlic should fit tightly and deeply; otherwise, it will pop out of those cuts later!
Step 3
Arrange the eggplants in a single layer in a wide pot, throwing in any leftover garlic (if you have any from inaccurate measurements), and then move on to the sauce. Well, calling it a sauce is a bit of an exaggeration... All you need to do is peel the tomatoes (by this time, the skin will easily come off) and chop them directly onto the eggplants — randomly, but not too large. You need a lot of tomatoes! Otherwise, it won’t taste good! Cover with a lid and place over medium heat! And forget about it for about 15–20 minutes.
Step 4
When the tomatoes are nearly cooked down, you can taste the sauce for salt and add more if needed (and you will need to!).
Step 5
Pour vegetable oil into the pot. Cover it and let it sit for another 15 minutes. Check the eggplant for tenderness. Then turn off the heat. Allow it to cool, and refrigerate for a day or at least overnight.
Step 6
Serve very cold, straight from the refrigerator.
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