Armenian baked vegetable salad

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make Armenian salad from baked vegetables? First of all, turn on the oven to preheat to 200 degrees. Prepare your food. Rinse the red onions directly in their skins, tomatoes, eggplants, bell peppers, herbs and peeled garlic cloves under cold running water. You will learn all about the operation of different ovens by reading the article at the end of the recipe.

2. STEP 2

   

   Then take 2 baking dishes with high sides. Pour 0.5 cups of clean water into them. Place the onions and eggplants in one of the molds, after pricking the last ingredient with a fork.

3. STEP 3

   

   Place tomatoes and bell peppers in the second. Place the pans with vegetables in the hot oven. Now the main task is to keep track of time, since all the ingredients are baked differently. Onions and eggplants for at least 40-45 minutes, medium in size, and large ones - up to 1 hour, tomatoes and peppers 20-30 minutes. Periodically open the oven and use a fork to turn the vegetables from one side to the other so that they cook evenly.

4. STEP 4

   

   First, remove the pan with the prepared peppers and tomatoes from the oven, holding it with an oven mitt. After 30 minutes, check the readiness of the eggplants and onions - insert a fork into them, it should enter the pulp smoothly, without obstacles. If they are ready, remove the pan 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.

5. STEP 5

   

   While the vegetables are cooling, prepare the salad dressing. How to make a dressing? Pour olive oil into the bowl. Vegetables have a sweetish taste, so to make the salad spicy, piquant, and bright in taste, add vinegar, lemon juice, salt, ground black pepper, allspice to the dressing, and squeeze the garlic cloves through a press. Using a fork, whisk the dressing until smooth, cover the container with cling film and let it sit.

6. STEP 6

   

   While the dressing is infusing, peel the slightly cooled vegetables with a kitchen knife. Then place them one by one on a cutting board and slice. 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 strips up to 1 centimeter thick.

7. STEP 7

   

   Cut the eggplants into slices up to 3–4 centimeters long and up to 2 centimeters thick, and simply cut the tomatoes into 4–6 pieces.

8. STEP 8

   

   Shake cilantro, parsley, maybe dill over the sink to remove excess liquid, place on a cutting board and finely chop with a kitchen knife.

9. STEP 9

   

   Place all the chopped vegetables in a bowl, add chopped herbs, and pour in the dressing.

10. STEP 10

    

    Mix all the salad ingredients very carefully with a tablespoon until smooth. Do this so that the aromatic dressing covers all the ingredients. Then let the salad sit for 5-7 minutes, then place on a dish and serve. Garnish with cilantro leaves. Bon appetit!

Comments on the recipe

Corason

08.08.2023

4.8

I love eggplants, I liked this salad. I decided to make an Armenian salad from baked vegetables. Everything is extremely simple. I baked the vegetables in the oven. I chose yellow tomatoes and red peppers for beauty. First, I put the eggplants in the oven for 25 minutes, then added tomatoes and peppers to them for another 20 minutes. Cooled, peeled and cut. The only thing is that I forgot to bake the onions, so I chopped the purple onions fresh. I made the dressing as described in the recipe. Added chopped parsley. I added a lot of garlic, we love it spicy with garlic. My salad steeped for an hour in the refrigerator. It’s just a miracle, not a salad. He is so bright and beautiful. All the colors are gathered on one plate, the eye is immediately pleased. The aroma is simply amazing. It turned out to be a great salad. It is so tender, juicy, delicious, tender and soft. Incredibly tasty, hard to put down. This is now my favorite salad. I am delighted! Masterpiece! Many thanks to the author 😊

Maslova Tatyana

08.08.2023

4.9

Charming! I love dishes that don’t require a lot of fuss in the kitchen, are healthy and tasty. You have a wonderful hot appetizer.

mother of a sweet tooth

08.08.2023

4.6

Thank you Tatiana! And I love such dishes. We used to eat such delicious food on picnics, prepare similar snacks right over the fire, and now here is such a wonderful opportunity to make this at home!

Marina Konfetka

08.08.2023

4.9

I love eggplant in all forms! This amazing recipe just begs to be made!

Natusik

08.08.2023

4.6

Irishka, I have been looking for this recipe for a long time! And I found it!!!!!!!!!!! Thank you, my dear! This is delicious! Only I will cook this at the dacha on the grill in the summer. In summer, vegetables are tastier and more aromatic.

Lyudmila

08.08.2023

4.6

Oh, how delicious! How much I love vegetables in any form, and baked ones first of all. Thanks for the wonderful recipe and such a good description.

Zhenya777

08.08.2023

4.7

It would be a stretch to call it a salad, of course. But the deliciousness turned out to be extraordinary! Very similar to one of my favorite dishes of Georgian cuisine. In general, salads from baked vegetables are fire! They are not only tasty, but also healthy! For the recipe -