Ajapsandali appetizer

10 servings

50 minutes

In winter it is an appetizer, in summer - a light cold dish.

Energy value per serving

• Calories: 68.6
• Proteins: 2.6g
• Fats: 0.3g
• Carbohydrates: 14.9g

Ingredients

• Tomatoes: 1 kg
• Onion: 5 head
• Sea salt: to taste
• Ground black pepper: to taste
• Vegetable oil: to taste
• Eggplants: 1 kg

Cooking steps

1. Peel the eggplants, slice them into rounds or lengthwise, salt them, and squeeze well or place under a weight for a couple of hours to drain the bitterness.

   Required ingredients:

   • Eggplants: 1 kg
   • Sea salt:  to taste

2. Fry them in vegetable oil until they become soft. Place the eggplants in a separate dish.

   Required ingredients:

   • Vegetable oil:  to taste
   • Eggplants: 1 kg

3. Finely chop the onion and fry it until it becomes transparent and starts to golden.

   Required ingredients:

   • Onion: 5 head

4. Pour boiling water over the tomatoes, peel them, chop, mash, and place in a pan with onions.

   Required ingredients:

   • Tomatoes: 1 kg

5. Cook on low heat until thickened, for about 5-7 minutes.

   Required ingredients:

   • Tomatoes: 1 kg

6. We add eggplants there, salt, and pepper.

   Required ingredients:

   • Eggplants: 1 kg
   • Sea salt:  to taste
   • Ground black pepper:  to taste

7. Keep it on the fire for a couple more minutes — it turns into a red-purple liquid. Ajarpandal is eaten cold, most often with bread.