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 👌