VEGAN

Ajapsandali

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ajapsandali, also known as ajapsandal, is beloved in Georgia, Azerbaijan, Armenia — indeed, throughout the entire Caucasus and Transcaucasia. And in Russia, of course, as well. There are two opinions on how to prepare this dish. Some make it in a manner reminiscent of modern ratatouille, layering the vegetables. Others create a festive mix from fried vegetables (often this version is referred to as grill salad). Our version is the latter; however, the vegetables are cooked not over an open flame, but at home in a cauldron.

Ingredients

Eggplants - 2 pieces
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Tomatoes - 3 pieces
Mild Chili Spice - 1 piece
Garlic - 4 cloves
Spanish onions - 3 heads
Cilantro - 0 oz
Basil - 0 oz
Parsley - 0 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the eggplants into large pieces, generously sprinkle with salt, mix well, and let sit for 20 minutes.

Step 2

Then rinse them with water and squeeze out the excess.

Step 3

Cut the onion into thick strips.

Step 4

Chop the pepper coarsely.

Step 5

Chop the tomatoes coarsely.

Step 6

Chop the garlic.

Step 7

Sauté the onion in vegetable oil until golden brown.

Step 8

Add the minced garlic, chopped peppers, and tomatoes to the onions.

Step 9

In a separate skillet, sauté the eggplants in vegetable oil until golden brown. Then add them to the vegetables. Season with salt and pepper, cover with a lid, and cook on low heat for 30–40 minutes.