Ajab-sandalwood
4 servings
75 minutes
Ajab-sandal is a fragrant Georgian dish that embodies the generosity and simplicity of Caucasian cuisine. Its roots go back centuries, where vegetables roasted over an open fire served as a nourishing base for feasts. This dish captivates with the rich flavors of baked eggplant, sweet pepper, and spicy garlic, which acquire a special softness and velvetiness after roasting. Dressed with a drop of vegetable oil and garnished with fresh herbs, ajab-sandal becomes a light yet rich dish. It can be enjoyed as an independent appetizer, a side dish, or even as a base for more complex variations. It can be served warm or cold, allowing the aromas to fully unfold. It's the perfect choice for those who appreciate the naturalness of flavor and the comfort of home cooking.
1
Preheat the oven to 180 degrees. Wash the vegetables well and dry them.
- Eggplant: 2 pieces
- Bell pepper: 4 pieces
- Sweet red onion: 1 g
- Garlic: 2 cloves
2
Place the vegetables on a rack (if there isn't one, line a baking tray with parchment paper - this way you won't have to wash it) and put in the oven for 30-40 minutes.
- Eggplant: 2 pieces
- Bell pepper: 4 pieces
- Sweet red onion: 1 g
- Garlic: 2 cloves
3
Cooking time may vary depending on your oven. Keep an eye on the vegetables — they should become soft.
4
Once you realize the vegetables are ready, place them in a regular bag, tie it well, and leave the vegetables for 10-15 minutes — this way they will be very easy to peel.
5
Then clean and simply cut the vegetables into small cubes, crush (or finely chop) the garlic, season with a little vegetable or olive oil, and sprinkle with fresh chopped herbs.
- Garlic: 2 cloves
- Vegetable oil: to taste
- Fresh herbs: to taste
- Salt: to taste
6
Georgian dish - vegetable ajab-sandal - is ready. It is better to serve this dish warm or cold.
