Description
Long doubted whether to put this recipe, it's so simple. But as tried to cook it again and again, I decided that recipe to be. Its origins, this salad takes from Armenian khorovats. In fact, "khorovats&am p;quot; is the Armenian barbecue. This salad (and maybe snack) roasted vegetables has the same name, whether because it is prepared directly in front of barbecue and serves as a complement to meat, whether due to the similar way of cooking. However, this dish is good as a company to the barbecue, or as a standalone course goes to the "Bang&qu ot;. Variants of this salad as many variants of borscht, in every family it is prepared differently. Therefore, the authenticity of the recipe not expect, just offer your own version, maybe for someone it will be a "his& quot;.
Ingredients
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Eggplant
3 piece
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Pepper
3 piece
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Tomato
4 piece
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Basil
2 piece
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Greens
1 coup
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Walnuts
1 handful
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Capers
2 Tbsp
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Garlic
2 tooth
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Soy sauce
2 Tbsp
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Sunflower oil
3 Tbsp
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Balsamic
1 tsp
Cooking
1. Prepare the filling. Garlic finely chopped (it is better not to use a press), mix with soy sauce, balsamic vinegar, leave to infuse. If desired, add sunflower oil (leave 1 tablespoon), but it is not necessary, as the salad turns out very juicy.
2. Vegetables wash, dry, lubricate with oil.
3. Cook the vegetables until the appearance of black markings. Vegetables placed in a plastic bag to give them some rest (in this case, the skin is removed very easily), peel and stalk, the pepper to remove the seeds. Cut the vegetables into large chunks. Peppers try to cut and remove the stalk with the seeds very carefully to maintain formed inside the juice. This juice add to the vegetables, it will give extra juiciness and flavor. Cook the vegetables directly on the coals or in a preheated 190 degree oven.
4. Nuts, Basil (leaves) and finely chop the greens. You can add to salad capers, but it's a matter of taste. Stir the vegetables with the herbs, dressing, sprinkle with nuts. Let stand 10-15 minutes and serve.
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