Classic Ajapsandali
Ajapsandali is a versatile dish that can be served as a main course or as a side dish alongside grilled meat or fish. It can also be eaten on its own, with crusty bread or rice on the side to soak up the flavorful sauce.
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Servings: 4 servings
Calories: 390kcal
Ingredients
- 2.5 kg Eggplants
- 5 Bell peppers
- 1.5 kg Onions
- 2 beams Cilantro
- 3 bunches Red basil
- 2 bundles Dill
- 2 bundles Parsley
- 6 cloves Garlic
- 3 kg Tomatoes
- 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.
Nutrition
Calories: 390kcal