Recipes

Ajapsandali

Today we will prepare a summer dish of Ajapsandali vegetables

This dish is eaten hot and cold, a great option in the summer heat 🌞

Our spices that you will need for cooking: dried cilantro, utsho suneli, Imeretian saffron, red crushed pepper.🌶 Ingredients 🍆

eggplant - 1 kg

carrots - 0.5 kg

bell pepper - 0.5 kg

onion -2-3 pieces

garlic - 4-6 cloves

tomatoes - 700 g

purple basil, coriander, parsley

Preparation 👩🍳

Cut the eggplants into circles, soak for 30 minutes in salted water, then fry until tender and put in a thick saucepan.🍆

Cut the bell pepper into strips, fry until tender and put it in a saucepan with the eggplants 🌶

Cut the onion into half rings, cut the carrots into strips, simmer in a frying pan until cooked , then transfer to the eggplant

Add finely chopped parsley and basil to the vegetables🌱

Peel the tomatoes, grate and add the tomato mass to the rest of the vegetables 🍅

Add all the seasonings to the ajapsandali 🥗

Now we make the dressing: finely chopped garlic and coriander are ground with coarse salt until a pulp is obtained. Season the vegetables and mix 👍

Add salt to taste

Simmer the vegetables over low heat for about 15 minutes ⏱

Ajapsandali does not need to be stewed for too long, 15 minutes on low heat will be enough, otherwise the vegetables will boil and the dish will lose its consistency 👌

Ajapsandali is ready 👍Bon appetit ❤

*the dish can be served both hot and cold
Made on
Tilda