Ajapsandali appetizer
10 servings
50 minutes
In winter it is an appetizer, in summer - a light cold dish.
Calories68.6kcal
Proteins2.6grams
Fats0.3grams
Carbohydrates14.9grams
Tomatoes
1
kg
Onion
5
head
Sea salt
to taste
Ground black pepper
to taste
Vegetable oil
to taste
Eggplant
1
kg
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.
- Eggplant: 1 kg
- Sea salt: to taste
2
Fry them in vegetable oil until they become soft. Place the eggplants in a separate dish.
- Vegetable oil: to taste
- Eggplant: 1 kg
3
Finely chop the onion and fry it until it becomes transparent and starts to golden.
- Onion: 5 head
4
Pour boiling water over the tomatoes, peel them, chop, mash, and place in a pan with onions.
- Tomatoes: 1 kg
5
Cook on low heat until thickened, for about 5-7 minutes.
- Tomatoes: 1 kg
6
We add eggplants there, salt, and pepper.
- Eggplant: 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.
