A hearty Armenian salad of baked vegetables is easy to prepare at home. Now I will gladly tell you how to cook this dish, because it is simple and delicious! I think you will like it!
I will tell you how to make an Armenian salad from baked vegetables. Those who love eggplant should definitely try it! A taste that will not leave anyone indifferent is, of course, this slate. Vegetables are baked separately, and then stewed, so the finished dish turns out to be surprisingly tender, and the habitual "bitterness" from eggplant softens.
Purpose: For lunch
Main ingredient: Vegetables / Eggplant
Cuisine geography: Armenian / Caucasian
- Eggplant - 2 Pieces
- Tomatoes - 2 Pieces
- Bulgarian pepper - 2 pieces
- Lemon - 0.5 Pieces
- Garlic - 1 Clove
- Dill - 0.5 Bunch
- Olive oil - 4 tbsp. spoons
- Spices - To taste
How to cook "Armenian salad from baked vegetables"
1. This is a simple recipe for Armenian baked vegetable salad, so let's get started! Chop the tomatoes with a fork and put in the oven at 200 degrees, after 20 minutes we take out the peppers and tomatoes, and leave the eggplants for 15 minutes more. 2. We wait until the vegetables are completely cool, remove the skins and cut the vegetables into pieces. 3. Add greens, juice of half a lemon, crushed garlic and olive oil to the vegetables. Spices to taste. Let's mix. Place in pots and simmer under the lid for another 15 minutes. 4. Now the dish is ready! You can take it out of the oven and serve it directly in the pots!