Armenian vegetable khorovats
Eggplant, bell pepper and tomato provide fiber, potassium and vitamin C, while olive oil brings the vegetables together into a rich side dish. Roasting to charred edges makes the flesh tender and aromatic. Serve the vegetables immediately after rough chopping and a quick mix.
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Inventory: Oven
Goes well with: Snacks, Vegetables
625
Servings: 4 (1 serving ≈ 285 gram)
Digestion time: 3 hour
Roast eggplant (400 g), bell pepper (400 g) and tomato (300 g) at 220 C for about 25 minutes, until tender and charred.
Peel the vegetables and chop them roughly. Add olive oil (27 g), garlic (3 g), table salt (to taste) and cilantro (10 g), mix and serve immediately.
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