Ajapsandali with baked eggplants
6 servings
90 minutes
The recipe was shared with us by the chef of the restaurant "Acha-chacha" Eka Jikia.
1
Cut the eggplant into large cubes without peeling. Place on a baking sheet, drizzle with olive oil, and send to a preheated oven at 180 degrees for 40-50 minutes.
- Eggplant: 1 kg
2
Cut the pepper into small pieces and sauté in olive oil until soft. At the end, add finely chopped celery and sauté lightly as well.
- Bell pepper: 500 g
- Celery stalk: 30 g
3
In the pan where you will assemble the ajapsandali, sauté finely chopped garlic and onion until the onion becomes translucent and the garlic releases its aroma.
- Garlic: 2 cloves
- Onion: 300 g
4
Chop the tomatoes with a blender into a puree with chunks and pour it over the onions.
- Tomatoes in their own juice: 200 g
5
Place the baked eggplants and sautéed vegetables back in the same pan, add adjika, salt, and pepper.
- Eggplant: 1 kg
- Bell pepper: 500 g
- Celery stalk: 30 g
- Adjika: 20 g
- Salt: to taste
- Ground black pepper: to taste
6
Cook on low heat with a lid for 15-20 minutes. Before removing from heat, sprinkle with chopped cilantro and parsley.
- Cilantro: 40 g
- Parsley: 30 g
7
Serve ajapsandali warm or completely cooled, with a piece of good bread.
