Ajapsandali with minced meat
4 servings
35 minutes
Ajapsandali with minced meat is a variation of the traditional Georgian dish that combines the rich flavors of vegetables and juicy minced meat. Historically, ajapsandali was made without meat, but this version adds a new level of nutrition and flavor depth. Eggplants provide softness and a slightly smoky note, carrots add sweetness, while juicy tomatoes and sweet peppers create a rich aromatic sauce. Baked in layers in a thick-walled pot, the ingredients harmoniously unfold as they soak up spices and oil. The dish is perfect for a cozy family dinner or a festive feast. It is especially delicious when chilled, allowing all the flavors to fully blend together, creating a rich palette of culinary delights.
1
Minced meat is fried with onions.
- Mince: 500 g
- Onion: 3 pieces
2
Eggplants and carrots are being peeled. Peppers are cleaned of seeds.
- Eggplant: 5 piece
- Carrot: 5 piece
- Bell pepper: 5 piece
3
Eggplants, peppers, tomatoes (you can peel the tomatoes if preferred) are cut into cubes, and the carrot is grated.
- Eggplant: 5 piece
- Bell pepper: 5 piece
- Tomatoes: 5 piece
- Carrot: 5 piece
4
In a thick-walled dish, layers are laid out (each layer is drizzled with vegetable oil and salted): eggplants, minced meat, carrots, tomatoes, peppers (can be in several layers).
- Eggplant: 5 piece
- Mince: 500 g
- Carrot: 5 piece
- Tomatoes: 5 piece
- Bell pepper: 5 piece
5
Cook on the stove under a lid for 20–25 minutes.
