Warm salad of baked eggplant, peppers and tomatoes

6.12.2018 Country kitchen

A bright, tasty, fragrant warm salad of baked eggplant, peppers and tomatoes appetizingly “dilutes” the kebab or becomes an easy side dish for other meat or fish dishes. This is a slightly truncated version of the famous Caucasian vegetable stew Ajapsandali.

You can bake vegetables in the oven or on the grill - both methods are simple, quick and affordable. In addition to the components used in this step-by-step recipe, you can add zucchini, hot pepper, potatoes and other vegetables to your taste and presence in the salad.

Ingredients:

eggplant - 2 large or 3-4 smaller;
tomatoes - 4 pcs. (medium size);
sweet pepper - 1-2 pcs.;
fresh garlic - 2-3 cloves;
greens of parsley, cilantro, dill - a bunch;
unrefined olive or sunflower oil - 2-3 tbsp. l .;
table salt - a big pinch (to taste);
ground black pepper and other spices - to taste and desire;
lemon juice - 1 tsp. (not necessary).

How to make a warm salad of baked vegetables

Wash and dry all vegetables thoroughly. There are several ways to bake vegetables in the oven: in foil, in a special bag made of heat-resistant film, or simply in a heat-resistant form. Choose the most convenient option for you, based on the presence of foil / sleeve, as well as the features of the oven.

With the "open" method of baking, you can turn on the grill mode, then the peel on the vegetables is a little browned, like on the grill, and the salad eventually acquires a light characteristic taste and aroma. With this method, the finished baked vegetables are removed from the oven and covered with a film for 10-15 minutes to make it easier to remove the skin.

In more detail, consider baking in foil. Wrap peppers, tomatoes and eggplants in thick aluminum foil so that no holes remain. Each vegetable must be wrapped separately.

Put prepared foods on a baking sheet and send to the middle shelf of the oven. Bake at 180-200 degrees. Peppers and tomatoes can be removed after 20-25 minutes, eggplants are cooked a little longer - up to 40-45 minutes, depending on their degree of maturity and size.

Remove the prepared baked vegetables from the oven and leave to cool to a temperature comfortable for the hands, without unrolling the foil. After 10-15 minutes, when the vegetables cease to burn, you can remove the shell.

To clean the eggplant from the skin, it should easily move away from the pulp, if the blue ones were correctly brought to readiness. Optionally, you can remove the seeds.