Aromatic dishes made 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 easy to prepare.
It is necessary
- For dolma:
- - 8 eggplants;
- - 1 kg of tomatoes;
- - 600 g each 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 each dried basil and savory;
- - 1/3 tsp each black and red ground pepper;
- - salt;
- For chyhyrtma:
- - 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 sprigs of cilantro, parsley, dill and basil;
- - 70 ml of water and vegetable oil;
- - a pinch of ground red pepper;
- - salt.
Instructions
Step 1
Dolma from eggplant
Wash the meat, pat dry with a towel and cut into cubes. Peel the onions and cut into quarters. Peel the hot pepper from the seeds and remove the stalk. Pass the prepared ingredients through a meat grinder.
Step 2
Chop the cilantro finely. Rinse the rice well in several waters. Add herbs, cereals and tomato paste to the minced meat, season everything with savory and basil, pepper and salt to taste. Knead into a homogeneous plastic mince.
Step 3
Scald the tomatoes with boiling water, peel them and crush the pulp into a puree using a potato press or blender. Free the garlic cloves from the husk, grate them, mix with the red mass and salt.
Step 4
Cut off the "tails" of the eggplant and cut the fruit across exactly in the middle. Gently scoop out the core with a dessert spoon, being careful not to damage the walls of the vegetables. Rub the resulting "cups" from the inside with salt and stuff.
Step 5
Place the stuffed eggplant in a deep saucepan. Pour tomato puree and water into it. Simmer the dish for 60-70 minutes, first over high heat until boiling, then over medium, covered.
Step 6
Chykhyrtma from eggplant
Peel the eggplants, cut them into thin slices, sprinkle with salt and leave for 5-7 minutes to remove the bitterness. Heat the vegetable oil, sauté the vegetable slices in it over moderate heat and lay out.
Step 7
Fry finely chopped onions in the same oil until transparent, then put the tomato cubes there and simmer everything together until puree. Place the eggplant slices on top, cover the dishes with a lid and leave on medium heat for 5 minutes.
Step 8
Beat the eggs with a whisk and a pinch of salt, pour over the chokhyrtma and cook until the whites are stiff. Sprinkle with chopped herbs before serving.
Step 9
Ajabsandali from eggplant
Cut the eggplants into half circles and the onions into half rings. Peel the peel from the tomatoes, chop them. Pour vegetable oil into a heavy-bottomed saucepan or cauldron and heat over medium heat.
Step 10
Saute the onion until soft for 2-3 minutes, add the eggplants and tomatoes to it. Cover them, but loosely, and cook for 5 minutes, then reduce heat to low. Close the pan completely and simmer the dish for another 15 minutes, stirring occasionally with a spatula.
Step 11
Move the pot (cauldron) to a cork stand, stir in chopped garlic, herbs, pepper and salt into its contents. Wrap ajabsandali in a warm blanket or thick towel and let sit for 2 hours. It can be served hot or cold.
