John Myers
Ingredients for 4 servings:
- 2 tomatoes
- 2 eggplant(s)
- 1 bell pepper(s)
- ½ onion(s)
- 250 g mushrooms
- 2 garlic cloves
- 2 tbsp oil
- 50 g almonds
- 1 tbsp margarine
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes
Roasted vegetables from Azerbaijan
Finely dice all the vegetables, except for the onion, which is sliced into rings. Slice the mushrooms. Chop the garlic. Fry all the vegetables in a pan with the oil until golden brown. Chill the vegetables and fry the mushrooms in the same pan with oil. Season with salt and pepper and continue frying with the garlic until the mushrooms are soft. Add the mushrooms to the vegetables and mix well. In a separate small pan, heat the margarine and lightly toast the flaked almonds over medium heat, stirring continuously. Remove from the heat and toss with the vegetables and mushrooms. Season to taste and let the mixture chill in the refrigerator for about half an hour before serving. I recommend serving the dish with toasted breadcrumbs. The dish can, of course, also be eaten warm.
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