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Classic Ajapsandali

Classic Ajapsandali


  • Eggplant 2.5 kg
  • Bell pepper 5 pieces
  • Onion 1.5 kg
  • Cilantro 2 beams
  • Red basil 3 bunches
  • Dill 2 bundles
  • Parsley 2 bundles
  • Garlic 6 cloves
  • Tomatoes 3 kg
  • Salt to taste
  • Sunflower oil to taste

  1. Finely chop the onion, put on a pan with sunflower oil, fry over medium heat until golden brown.
  2. Peel the tomatoes, chop, add to the pan with onions.
  3. Cut bell peppers into half rings, add to the pan with onions and tomatoes.
  4. Finely chop the garlic, add to the pan.
  5. Cut all the greens, add to the pan when all the vegetables are almost ready.
  6. Stew vegetables for another 10 minutes, salt after cooking.
  7. Eggplant cut into plates (8 mm), salt, leave for 10 minutes.
  8. Then fry the eggplant in sunflower oil.
  9. Put the prepared eggplants into the vegetable mixture, mix, send to the refrigerator for several hours.

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