Ajapsandali
6 servings
90 minutes
Ajapsandali, also known as ajapsandal, is loved in Georgia, Azerbaijan, Armenia - and generally throughout the Caucasus and Transcaucasia. And in Russia, of course, too. There are two opinions on how to cook this dish. Some cook it in a manner reminiscent of modern ratatouille - by layering the vegetables. Others make a festive hodgepodge of fried vegetables (and this version is often called mangal salad). Our version is the secon
1
Cut the eggplants into large pieces, generously sprinkle with salt, mix and let sit for 20 minutes.
- Eggplant: 2 pieces
- Salt: to taste
2
Then rinse them with water and squeeze.
- Eggplant: 2 pieces
3
Cut the onion into large strips.
- Red onion: 3 heads
4
Chop the pepper coarsely.
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
5
Cut the tomatoes into large pieces.
- Tomatoes: 3 pieces
6
Chop the garlic.
- Garlic: 4 cloves
7
Fry the onion in vegetable oil until golden brown.
- Red onion: 3 heads
- Salt: to taste
8
Add minced garlic, chopped peppers, and tomatoes to the onion.
- Red onion: 3 heads
- Garlic: 4 cloves
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Tomatoes: 3 pieces
9
In a separate pan, fry the eggplants in vegetable oil until golden brown. Then add them to the vegetables. Season with salt and pepper, cover with a lid, and cook on low heat for 30-40 minutes.
- Eggplant: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Salt: to taste
10
Add chopped greens to the vegetables.
- Cilantro: 50 g
- Basil: 50 g
- Parsley: 50 g
11
Serve hot or cold.
