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Baku-Style Eggplants
Preserves

Baku-Style Eggplants

120 min4 serv.21 февр. 2026 г.

Description

A simple way to make preserves for later. I've tried countless preserves in my life, but still nothing tastes better than eggplants prepared like this, so now I'll share with you a recipe for Baku-style eggplants. This is truly an amazing dish that you can serve at a festive table, or you can enjoy it yourself—because with something this delicious, you don't even want to share. Just imagine how amazing it is: juicy eggplants that we generously stuff with vegetables and pour over with fragrant marinade—simply divine. But less talk, more action, so let's get to cooking, and my Baku-style eggplant recipe with photos will help you do everything quickly.

Instructions

  1. 1

    Step 1

    Step 1

    So, wash the eggplants, dry them, and remove the stem. Now make a deep cut along the length, but not all the way through, and carefully scoop the flesh out of the eggplant with a spoon.

  2. 2

    Step 2

    Step 2

    Pour water into a pot, salt it, and place it over heat. As soon as the liquid boils, add the eggplants and boil them for 5 minutes so they become soft and lose their bitterness.

  3. 3

    Step 3

    Step 3

    Transfer the eggplants to a colander using a slotted spoon.

  4. 4

    Step 4

    Step 4

    Now place the eggplants directly in the colander under a weight to remove excess liquid.

  5. 5

    Step 5

    Step 5

    While the eggplants are cooling, finely chop the remaining vegetables, herbs, and the flesh from the eggplants; mix everything together.

  6. 6

    Step 6

    Step 6

    Next, we carefully stuff our eggplants with the vegetable mixture.

  7. 7

    Step 7

    Step 7

    And pack them tightly into clean jars.

  8. 8

    Step 8

    Step 8

    For the marinade, pour water into a saucepan and bring it to a boil. Then add sugar and salt to the water, dissolve them, add all the spices, and simmer the marinade for 1–2 minutes.

  9. 9

    Step 9

    Step 9

    Into each jar of eggplants, pour approximately a glass of vinegar; fill the remaining space with the prepared hot marinade. Then seal the jars tightly with lids, turn them upside down, and leave them under a blanket to cool.

  10. 10

    Step 10

    Step 10

    Then, together with the other preserves, place the eggplants in a dark, cool place for storage.