Ajapsandali appetizer

Peel the eggplants, slice them into rounds or lengthwise, salt them, and squeeze well or place under a weight for a couple of hours to drain the bitterness.

Fry them in vegetable oil until they become soft. Place the eggplants in a separate dish.

Finely chop the onion and fry it until it becomes transparent and starts to golden.

Pour boiling water over the tomatoes, peel them, chop, mash, and place in a pan with onions.

Cook on low heat until thickened, for about 5-7 minutes.

We add eggplants there, salt, and pepper.

Keep it on the fire for a couple more minutes — it turns into a red-purple liquid. Ajarpandal is eaten cold, most often with bread.