Ajapsandali salad

4 servings

60 minutes

Ajapsandali is a traditional dish of Azerbaijani cuisine that traces back to ancient culinary traditions of the Caucasus. This salad features a fragrant combination of roasted eggplants, juicy tomatoes, sweet peppers, and onions, complemented by fresh cilantro and spicy garlic. The taste of ajapsandali is rich and multifaceted: the sweetness of the peppers and tomatoes balances with the slight bitterness of the eggplants, while garlic adds a piquant touch. Dressed with vegetable oil and spices, it becomes tender yet expressive. Ajapsandali is a wonderful accompaniment to meat dishes or a light snack that can be served cold or warm.

Energy value per serving

• Calories: 295.8
• Proteins: 3.1g
• Fats: 25.2g
• Carbohydrates: 14.6g

Ingredients

• Eggplants: 1 pc
• Tomatoes: 3 pc
• Sweet pepper: 2 pc
• Onion: 1 pc
• Coriander: 1 bunch
• Garlic: 2 clove
• Vegetable oil: 100 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cook the vegetables in the oven at 180 degrees until soft, then dip them in water.

   Required ingredients:

   • Eggplants: 1 piece
   • Tomatoes: 3 pieces
   • Sweet pepper: 2 pieces
   • Onion: 1 piece

2. Peel the vegetables, remove stems and seeds. Cut into thin strips.

   Required ingredients:

   • Eggplants: 1 piece
   • Tomatoes: 3 pieces
   • Sweet pepper: 2 pieces
   • Onion: 1 piece

3. Add salt and pepper. Add oil, chopped garlic, and chopped cilantro. Mix well.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Vegetable oil: 100 ml
   • Garlic: 2 cloves
   • Coriander: 1 bunch