Khorovats in the oven

Step-by-step cooking

1. Step 1:

   

   How to make Khorovats in the oven? A set of products. You can take the greens at your discretion, but don't get carried away with strong-smelling. Dill and parsley are quite enough. Wash all the vegetables and wipe them dry. Peel the onion and garlic.

2. Step 2:

   

   Preheat the oven to 190 degrees, cover the baking sheet with a sheet or baking paper. Prick the eggplants with a fork, put them on a baking sheet and send them to the oven. Bake for 20 minutes.

3. Step 3:

   

   Then remove, flip to the other side and bake for another twenty minutes.

4. Step 4:

   

   Carefully put it in a bowl (steel tongs are very useful here) and cover it with a lid. Let them cool down.

5. Step 5:

   

   Put the peppers on a baking sheet and put it back in the oven for twenty minutes.

6. Step 6:

   

   Is the skin on the peppers blackened and swollen in some places? So it's time to turn them over. Remove the bitter pepper under the lid. Bake the Bulgarian for another twenty minutes. Then put it in a bowl, cover and remove to cool.

7. Step 7:

   

   Now bake the tomatoes. Twenty minutes on one side is enough for them. Similarly, put them in a bowl after baking. If you have a large oven, then you can bake all the vegetables at the same time on a large baking sheet. The main thing is to remember:eggplants and bell peppers are baked for twenty minutes on each side, tomatoes and hot peppers-twenty minutes on one side. It is not necessary to lubricate with oil.

8. Step 8:

   

   After about half an hour, start peeling the vegetables. Try to do this over a bowl so that all the juice flows into it. Peel the tomatoes.

9. Step 9:

   

   Peel the peppers, remove the tail along with the seeds.

11. Step 10:

    

    Peel the eggplant and bitter pepper. Also remove all the insides from it. If you like it very spicy, you can leave some of the seeds.

12. Step 11:

    

    Now we will collect our snack. In a large salad, put the finely chopped onion (I cut the onion into four parts). Sprinkle it with vinegar.

13. Step 12:

    

    Chop all the vegetables coarsely and put them to the onion. Peppers.

14. Step 13:

    

    Eggplant.

15. Step 14:

    

    Tomatoes. Chop the hot pepper as small as possible and also send it to the salad bowl.

16. Step 15:

    

    Sprinkle the vegetables with salt, freshly ground pepper and crushed garlic. Add chopped greens, pour vegetable oil (I take unrefined sunflower oil).

17. Step 16:

    

    Mix everything carefully, cover the salad bowl with a lid and send it to the refrigerator for about an hour so that the snack is infused and the vegetables are soaked with spicy marinade.

18. Step 17:

    

    Our delicious, scalding snack is ready! Sharp, very tasty-you can't pull it by the ears! Bon appetit!