Roasted eggplant salad
Soft roasted eggplant and pepper meet fresh tomato and onion. Oven roasting offers a home alternative to open-fire preparation.
This recipe has not been kitchen-tested.
Prep: 25 min · Cook: 45 min · Serves: 4
Ingredients
- 800 g — eggplants
- 200 g — sweet pepper
- 200 g — tomatoes
- 80 g — onion
- 25 ml — olive oil
- 25 ml — lemon juice
- 4 g — salt
Method
- Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
- Pierce eggplants and roast with whole peppers at 220°C for 35–45 minutes until collapsed and tender. Cool enough to handle, peel and chop. Mix with chopped tomato, onion, oil, lemon and salt.
- Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.
Allergen notes
- Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.
Cook’s notes
- Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.
History & sources
Armenian food sources emphasize the diversity of home tables and grilling traditions. This oven-roasted vegetable salad is an accessible editorial variation; the references do not establish a named historical inventor. The sources below document cultural context, not this recipe's exact proportions. A precise invention date is not established here; family and regional versions differ.
Cited sources offer cultural context only. They do not verify kitchen testing, the exact ingredient proportions in this recipe, or an invention date.