L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Chicken tikka masalaIndian cuisine
Paella dish
Thai Chicken Salad "Lab"Thai cuisine
Paella dish
GyrosGreek cuisine
Paella dish
Milk soup with vermicelliSoviet cuisine
Paella dish
CheburekiTatar cuisine

Ajapsandali

6 servings

90 minutes

Add to favorites

Ajapsandali, also known as ajapsandal, is loved in Georgia, Azerbaijan, Armenia - and generally throughout the Caucasus and Transcaucasia. And in Russia, of course, too. There are two opinions on how to cook this dish. Some cook it in a manner reminiscent of modern ratatouille - by layering the vegetables. Others make a festive hodgepodge of fried vegetables (and this version is often called mangal salad). Our version is the secon

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
6servings
Eggplants
2 pieces
Red sweet pepper
1 piece
Yellow bell pepper
1 piece
Tomatoes
3 pieces
Chili pepper
1 piece
Garlic
4 cloves
Red onion
3 heads
Coriander
50 g
Basil
50 g
Parsley
50 g
Ground black pepper
to taste
Salt
to taste
Cooking steps

  • 1

    Cut the eggplants into large pieces, generously sprinkle with salt, mix and let sit for 20 minutes.
    Required ingredients:
    1. Eggplants: 2 pieces
    2. Salt:  to taste

  • 2

    Then rinse them with water and squeeze.
    Required ingredients:
    1. Eggplants: 2 pieces

  • 3

    Cut the onion into large strips.
    Required ingredients:
    1. Red onion: 3 heads

  • 4

    Chop the pepper coarsely.
    Required ingredients:
    1. Red sweet pepper: 1 piece
    2. Yellow bell pepper: 1 piece

  • 5

    Cut the tomatoes into large pieces.
    Required ingredients:
    1. Tomatoes: 3 pieces

  • 6

    Chop the garlic.
    Required ingredients:
    1. Garlic: 4 cloves

  • 7

    Fry the onion in vegetable oil until golden brown.
    Required ingredients:
    1. Red onion: 3 heads
    2. Salt:  to taste

  • 8

    Add minced garlic, chopped peppers, and tomatoes to the onion.
    Required ingredients:
    1. Red onion: 3 heads
    2. Garlic: 4 cloves
    3. Red sweet pepper: 1 piece
    4. Yellow bell pepper: 1 piece
    5. Tomatoes: 3 pieces

  • 9

    In a separate pan, fry the eggplants in vegetable oil until golden brown. Then add them to the vegetables. Season with salt and pepper, cover with a lid, and cook on low heat for 30-40 minutes.
    Required ingredients:
    1. Eggplants: 2 pieces
    2. Salt:  to taste
    3. Ground black pepper:  to taste
    4. Salt:  to taste

  • 10

    Add chopped greens to the vegetables.
    Required ingredients:
    1. Coriander: 50 g
    2. Basil: 50 g
    3. Parsley: 50 g

  • 11

    Serve hot or cold.