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.
1
Cook the vegetables in the oven at 180 degrees until soft, then dip them in water.
- Eggplant: 1 piece
- Tomatoes: 3 pieces
- Sweet pepper (capsicum): 2 pieces
- Onion: 1 piece
2
Peel the vegetables, remove stems and seeds. Cut into thin strips.
- Eggplant: 1 piece
- Tomatoes: 3 pieces
- Sweet pepper (capsicum): 2 pieces
- Onion: 1 piece
3
Add salt and pepper. Add oil, chopped garlic, and chopped cilantro. Mix well.
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 100 ml
- Garlic: 2 cloves
- Cilantro: 1 bunch
