Grilled Ajapsandal
by Editorial Staff
Actually, nothing new. But on the other hand, it is very tasty, fast enough and irreplaceable, especially if you attach it to a young potato. In general, ajapsandal, as a side dish, goes well with any dish. And as a hot snack, and as a cold one too. Because of no fat and stuff like that. In short – a completely natural product.
Cook: 1 hour
Servings: 6
Ingredients
- Tomatoes – 3 pcs.
- Eggplant – 4-5 pcs.
- Pepper – 4-5 pcs.
- Bulb onions – 2 pcs.
- Garlic
- Greens
Directions
- The meaning of this food, if someone suddenly does not know, is that vegetables, first of all, must be baked. You can do this, for example, on skewers. Note that this is more technologically advanced, in terms of the convenience of turning over, etc.
- Still, I note that it is better to bake vegetables on lightly hot coals. Or raise the lattice higher.
- The next step is to clean the baked fruit from the skin and any other excess.
In peppers, these are tails and inner seeds. - We put all the components of ajapsandali on a dish to the table. Everyone will take what he wants and how much he needs.
- Frying garlic – no need to bake. Unless cut into small pieces. And the greens can be cut too. Or so to serve. You can’t do without it.
- Then all this splendour can be cut, the garlic can be sent there. Add chopped greens. Here to taste.
There is no need for any “salt and pepper”. If suddenly someone wants to, then everyone is his own. Otherwise … don’t spoil the product.
- And then mix gently and let it brew.
You can decorate ajapsandal. Also something natural. - And how will it fit with a kebab !!!
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