Classic Ajapsandali
12 servings
120 minutes
A wonderful vegetable set: peppers, tomatoes, onions and greens are stewed together, and then combined with fried eggplants. Before serving, it is good to keep the dish in the refrigerator for a few hours.
1
Chop the onion finely, place it in a pot with sunflower oil, and sauté over medium heat until golden.
- Onion: 1.5 kg
- Sunflower oil: to taste
2
Peel the tomatoes, chop them, and put them in a pot with onions.
- Tomatoes: 3 kg
3
Cut the bell pepper into half rings and add it to the pot with onions and tomatoes.
- Bell pepper: 5 piece
4
Chop the garlic finely and add it to the vegetables.
- Garlic: 6 cloves
5
Chop all the greens and add them to the pot when the vegetables are almost ready.
- Cilantro: 2 bunchs
- Purple basil: 3 bunchs
- Dill: 2 bunchs
- Parsley: 2 bunchs
6
Cook the vegetables for another 10 minutes, then add salt after cooking.
- Salt: to taste
7
Slice the eggplants into 8 mm thick pieces, salt them, and let them sit for 10 minutes.
- Eggplant: 2.5 kg
- Salt: to taste
8
Then fry the eggplants in sunflower oil.
- Sunflower oil: to taste
9
Place the prepared eggplants in the vegetable mix, stir, and refrigerate for a few hours.
- Eggplant: 2.5 kg
