Ajapsandali

Ajapsandali is a very tasty, juicy, and hearty, but nevertheless absolutely vegetable dish of traditional Georgian cuisine.

Servings: 5

Ingredients

• Eggplant – 500 g
• Tomatoes – 350 g
• Bulgarian pepper – 250 g
• Carrots – 250 g
• Onions – 120 g
• Garlic – 2 cloves
• Hot green pepper – 0.5 pcs.
• Fresh purple basil – a few twigs
• Cilantro – a few twigs
• Fresh parsley – a few twigs
• Ground coriander – 0.5 teaspoon
• Utskho-suneli – 0.5 teaspoon
• Pepper mixture – 0.5 teaspoon
• Salt to taste
• Vegetable oil – for frying

Directions

1. Cut the eggplants into semicircles, salt and leave for 30 minutes to dissipate the bitterness.
2. Then drain the released water and fry the eggplants in vegetable oil until tender.

   

3. Peel the sweet bell pepper and cut into large strips. Fry in vegetable oil for 20-25 minutes, until the pepper is the same density as the fried eggplant.
4. Cut the onion into half rings, cut the carrots into strips. Fry vegetables in a lot of vegetable oil for 20 minutes until soft. All ingredients in ajapsandali should be the same hardness to ensure a uniform finish.
5. Make tomato juice from tomatoes – for example, grate them, discarding the skin.

   

6. Place the ingredients in a saucepan. First, the fried eggplant.
7. The next layer is sweet pepper.
8. Then – onions and carrots, fried together.
9. Top with finely chopped parsley and purple basil.

   

10. Top with tomato juice (chopped tomatoes). Add coriander, utskho-suneli, pepper mixture.
11. In a mortar, crush the garlic with chopped cilantro and a little coarse salt.
12. Place the garlic and cilantro on top of the vegetables. Place the saucepan over low heat and simmer for 15 minutes. Remove the pan from heat and let the vegetables brew under the lid.
13. Ajapsandali is ready.
14. Serve warm or cold steamed vegetables, sprinkled generously with fresh herbs.

Enjoy your meal!

Also Like