Classic Ajapsandali Recipe
Classic Ajapsandali is a popular Georgian vegetable stew that is made with a variety of seasonal vegetables and spices. The dish is similar to ratatouille, but with a unique blend of Georgian flavors and ingredients.To make Classic Ajapsandali, you'll need a variety of fresh vegetables, including eggplant, bell peppers, tomatoes, onions, and garlic. The vegetables are diced and sautéed in a pan with olive oil until they are soft and tender. A few spices, such as coriander and paprika, are added to the pan to add flavor and depth to the dish.Once the vegetables are cooked, they are simmered together in a tomato-based sauce until the flavors meld together and the sauce thickens slightly. The dish is traditionally served hot, but can also be enjoyed cold as a refreshing summer salad.Classic Ajapsandali is a versatile dish that can be served as a main course or as a side dish to grilled meat or fish. It can also be enjoyed on its own, with a side of crusty bread or rice to soak up the flavorful sauce.
Ingredients
- 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
Instructions
- Finely chop the onion, put on a pan with sunflower oil, fry over medium heat until golden brown.
- Peel the tomatoes, chop, add to the pan with onions.
- Cut bell peppers into half rings, add to the pan with onions and tomatoes.
- Finely chop the garlic, add to the pan.
- Cut all the greens, add to the pan when all the vegetables are almost ready.
- Stew vegetables for another 10 minutes, salt after cooking.
- Eggplant cut into plates (8 mm), salt, leave for 10 minutes.
- Then fry the eggplant in sunflower oil.
- Put the prepared eggplants into the vegetable mixture, mix, send to the refrigerator for several hours.
I love that it uses simple, everyday ingredients that I usually have on hand.