Ajapsandali with pumpkin

6 servings

40 minutes

Recipe from Irakli Dundua, chef of Saperavi Café.

Energy value per serving

• Calories: 145.6
• Proteins: 6.4g
• Fats: 0.6g
• Carbohydrates: 32.2g

Ingredients

• Eggplants: 1 kg
• Sweet pepper: 500 g
• Onion: 500 g
• Pumpkin pulp: 500 g
• Tomatoes: 500 g
• Garlic: 3 clove
• Coriander: 0.5 bunch
• Parsley: 0.5 bunch
• Red Basil: 0.5 bunch
• Utskho-suneli: to taste

Cooking steps

1. Cut the eggplants into 3 cm cubes.

   Required ingredients:

   • Eggplants: 1 kg

2. Cut off the stem of the pepper, remove the seeds, and dice it into equal-sized cubes. Do the same with the peeled pumpkin.

   Required ingredients:

   • Sweet pepper: 500 g
   • Pumpkin pulp: 500 g

3. Peel the onion and cut it into 2 cm cubes.

   Required ingredients:

   • Onion: 500 g

4. Blanch the tomatoes and peel them.

   Required ingredients:

   • Tomatoes: 500 g

5. Fry the eggplant, onion, pumpkin, and pepper separately in vegetable oil until half cooked.

   Required ingredients:

   • Eggplants: 1 kg
   • Onion: 500 g
   • Pumpkin pulp: 500 g
   • Sweet pepper: 500 g

6. Place the sautéed vegetables in a heavy-bottomed pot. Grate the tomatoes and add chopped greens, then set over medium heat.

   Required ingredients:

   • Tomatoes: 500 g
   • Coriander: 0.5 bunch
   • Parsley: 0.5 bunch
   • Red Basil: 0.5 bunch

7. Stir, add chopped garlic, salt, spices, and set on medium heat. Simmer until all vegetables are cooked, for 20-30 minutes.

   Required ingredients:

   • Garlic: 3 cloves
   • Utskho-suneli:  to taste