Armenian salad made of baked vegetables

6 servings
1 hour 40 min

Tips for the recipe: - A set of spices in this recipe can be supplemented with any other spices, which are suitable for cooking vegetable dishes such as oregano, dried basil, mint, cardamom and many others. - If desired, the cooking time of this salad can be halved, simply wrap all vegetables individually in sheets of aluminum food foil and bake for 20 minutes, but in this case they will be more steamed, not baked. - You can put green or blue basil in the salad, fresh spring onions, in addition to cilantro, parsley, dill. - Instead of table 6% vinegar, you can use apple cider vinegar or balsamic vinegar. - If you wish, you can add brynza, goat sour cheese, cottage cheese or Feta cheese to this type of salad.

How to make an Armenian salad from baked vegetables? First of all, turn on the oven to heat up to 200 degrees. Prepare the products. Rinse under cold running water the bulb red onions right in the skin, tomatoes, aubergines, bell peppers, herbs and peeled garlic cloves.

Then take 2 high-sided roasting moulds. Pour 0. 5 cups of clean water into them. Put the bulbs and aubergines in one of the forms, having previously inflated the last ingredient with a fork.

Put the tomatoes and bell peppers in the second. Put the vegetable molds in a hot oven. Now the main task is to follow the time, since all the ingredients are baked in different ways. Onions and eggplant are average in size for at least 40-45 minutes, and large ones - up to 1 hours, tomatoes and peppers 20-30 minutes. Periodically open the oven and turn the vegetables from one side to the other with a fork, so that they bake evenly.

First remove the tin with the finished peppers and tomatoes from the oven, holding it with a tack. After 30 minutes, check the readiness of eggplants and onions - stick a fork in them, it should enter the flesh smoothly, without obstacles. If they are ready - remove the tin with these vegetables from the oven if not - continue baking. Cool the finished vegetables a little so that they are not hot, but do not have time to cool to room temperature.

While the vegetables cool, make a salad dressing. How to make a gas station? Pour olive oil into the piala. Vegetables have a sweet taste, so to make the salad spicy, savoury, bright to taste, add vinegar, lemon juice, salt, black ground pepper, fragrant ground pepper to the dressing, squeeze garlic cloves through the press. Using a fork, beat the dressing until uniform, tighten the container with cling film and let it infuse.

While the dressing persists, clean the slightly cooled vegetables with a kitchen knife. Then take turns placing them on the cutting board and cutting them. Remove the stalk from the pepper, gut it from the seeds and cut into wide strips up to 2-3 centimeters thick. Cut the onion into large straws up to 1 centimeter thick.

Cut the aubergines into slices up to 3-4 centimeters long and up to 2 centimeters thick, and simply cut the tomatoes into 4-6 parts.

Cilantro greens, parsley, can and dill, shake over the sink from excess liquid, put on the cutting board and finely chop with a kitchen knife.

Put all the chopped vegetables in a bowl, add the chopped greens, cover with dressing.

Mix all the ingredients of the salad very gently with a tablespoon until smooth. Do this so that the aromatic dressing wraps around all the ingredients. Then let the salad brew for 5-7 minutes, then place on a dish and serve. Garnish with cilantro leaves. Enjoy your meal!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

How to cook properly in foil? The answer to this question, as well as useful tips and life hacks for preparing various dishes, read the article Aluminum foil - an assistant in the kitchen and in everyday life.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!