Ajapsandal
4 servings
80 minutes
Ajapsandali is a bright and aromatic dish of Azerbaijani cuisine that captivates hearts with its simple yet rich flavor. Its roots trace back to the Caucasian tradition of grilling vegetables, where every summer fresh eggplants, peppers, and tomatoes turn into a wonderful treat. Baked until soft, the vegetables mixed with cilantro, basil, and onion create a harmonious blend of sweetness and light smokiness. This salad perfectly complements meat dishes, especially lamb kebabs, enhancing their rich taste. Ajapsandali can be enjoyed both warm and chilled, savoring its freshness and natural aromas. The ease of preparation and rich flavor profile make it a favorite dish at family gatherings and summer picnics.
1
Bake peppers, eggplants, and tomatoes.
- Bell pepper: 500 g
- Eggplant: 500 g
- Tomatoes: 500 g
2
If at the summer house, throw it in the grill and cover with burning coals; if in the oven, wrap the vegetables in foil and bake — the vegetables should become very soft, almost falling apart.
- Bell pepper: 500 g
- Eggplant: 500 g
- Tomatoes: 500 g
3
Remove their skin and finely chop them, mix with pepper, eggplant, tomatoes, finely chopped cilantro, basil, and onion.
- Bell pepper: 500 g
- Eggplant: 500 g
- Tomatoes: 500 g
- Fresh cilantro (coriander): 0.5 bunch
- Basil leaves: 0.5 bunch
- White onion: 1 piece
4
Salt and pepper to taste. Perfectly pairs with lamb kebab.
- Salt: to taste
- Ground black pepper: to taste
