Armenian Grilled Vegetable Salad (Khorovats Salad)
Khorovats salad is quick, simple, and always a hit. It’s the kind of dish you throw together while the charcoal’s still heating up—but somehow, it always ends up being one of the most loved things on the table.
At Armenian barbecues, vegetables hit the grill first. While the fire builds for meat, eggplants, peppers, and tomatoes are thrown in there to get a good char. That’s when this salad comes together—chopped and tossed to complement the meat later.
If you’re Armenian, you already know: the soul of this salad is the grilled eggplant. If that’s all you have, it’s still worth making. Everything else—peppers, tomatoes, onions, herbs—can change depending on what you have on hand.
Nutrition Spotlight
Grilled eggplant gives you fiber for digestion, potassium for heart health, and chlorogenic (say: klor-oh-JEN-ik) acid, a natural antioxidant that helps reduce inflammation.
Tomatoes and peppers are rich in vitamin C, which supports your immune system and helps your body absorb iron.
Parsley adds even more vitamin C, along with vitamin K for bone health.
The olive oil provides healthy fats that help your body absorb the fat-soluble vitamins in the veggies.
References
“Eggplants.” EatFresh.org, California Department of Social Services
https://eatfresh.org/discover-foods/eggplants
“What Are the Health Benefits of Eggplant?” Medical News Today. Healthline Media.
https://www.medicalnewstoday.com/articles/279359
Ingredients
2 small Italian eggplants or 1 large
2 green Anaheim peppers
1 red bell pepper
1 cup diced tomatoes
¼ cup diced red onion
⅓ cup chopped parsley
Kosher salt, to taste
¼ cup fresh lemon juice
3 tbsp extra virgin olive oil
Instructions
Pierce the eggplant in several places with a fork to prevent it from bursting. Grill it whole until the skin is charred, then slit it in half midway through to cook the inside thoroughly.
Grill the Anaheim and red bell peppers until well charred. It’s okay if the flesh remains slightly firm.
Place the hot grilled vegetables in a sealed zip-top bag to steam for a few minutes. This helps loosen the skins.
Peel off the charred skins, remove stems and seeds, and chop all the vegetables into small (½-inch) pieces.
In a large bowl, combine the chopped grilled vegetables with diced tomatoes, red onion, and parsley. Add salt, lemon juice, and olive oil. Mix well and adjust seasoning to taste.
You likely won’t need black pepper or chili if your Anaheim peppers carry heat—but adjust based on your preference. Serve this salad alongside grilled meats, or enjoy it on its own with warm bread.