Fire-Roasted Armenian Khorovats Salad

The best side dish for barbecue — a real harmony of taste! Khorovats is an Armenian salad that is traditionally cooked over a fire. But this does not mean that it cannot be cooked in the oven. Vegetables for salad are baked whole, then peeled and finely chopped. It turns out very tasty, aromatic and appetizing!
cook time: 2h
Caleb Huxley
Fire-Roasted Armenian Khorovats Salad

Nutrition Facts (per serving)

25
Calories
6g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Tomatoes 2 pc
Salt to taste
bell pepper 2 pc
Greenery (you can use any you like) to taste
Eggplant 1 pc

Recipe instructions

Step 1

Step 1
How to make Armenian khorovats salad? Prepare your food. Take a large eggplant, if the fruits are small, then several. Bell peppers will look more interesting in different colors. Take greens to taste, any will do — green onions, cilantro, basil. You can also add onions and garlic to the salad. The salad can be prepared not only in the oven, but also over a fire on the grill.

Step 2

Step 2
Turn on the oven to preheat at 180°C. Wash the vegetables and dry well. Take a baking dish. Line the bottom with parchment. To make it easier to lay it down, remember the piece. Place vegetables on paper in one layer. The links at the end of the recipe will help you choose a baking dish and parchment.

Step 3

Step 3
Place the dish with vegetables in the preheated oven. Bake them for about 1.5 hours. The exact time will depend on your oven and the size of the vegetables. Pay attention to their condition — the peel will shrink greatly, and so will the fruits themselves. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 4

Step 4
Remove the pan with vegetables from the oven and transfer them while hot to a plastic bag. Wrap the end of the bag. Leave the vegetables to lie in this state for 7-10 minutes. After this procedure, it will be very easy to remove the skin from them.

Step 5

Step 5
Remove the skin from all vegetables.

Step 6

Step 6
Cut the eggplant pulp into cubes.

Step 7

Step 7
Cut the pepper and remove the seeds. Cut the pulp first into strips and then into squares.

Step 8

Step 8
Grind the tomato pulp not very finely.

Step 9

Step 9
Rinse the greens well. Dry. Chop it finely.

Step 10

Step 10
Place all the vegetables and herbs in a salad bowl. Salt to taste, you can add your favorite seasonings. Stir. You can season the salad with vegetable oil.

Step 11

Step 11
Serve the salad in any form — it is good both warm and cold. Bon appetit!

Additional rubrics

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