Ajapsandali Appetizer

⏳ Time

50 minutes + 2 hours

🥕 Ingredients

🍽️ Servings

Description

Garlic lovers can add a clove to the ajapsandali. Sometimes, various herbs are included, such as basil, parsley, or cilantro. Some people add a bit of sugar to balance the acidity.

Ingredients

Tomatoes - 2 lbs
Onion - 5 heads
Ocean salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - to taste
Eggplants - 2 lbs

Step by Step guide

Step 1

Peel the eggplants, slice them into rounds or lengthwise, sprinkle with salt, and let them sit for a couple of hours under a weight or squeeze out the excess moisture to remove the bitterness.

Step 2

Fry in vegetable oil until they become soft. Transfer the eggplants to a separate dish.

Step 3

Finely chop the onion and sauté it until it becomes translucent and starts to turn golden.

Step 4

Pour boiling water over the tomatoes, peel them, chop, mash, and place them into a skillet with onions.

Step 5

Simmer on low heat until thickened, for about 5 to 7 minutes.

Step 6

Add the eggplants, season with salt and pepper.

Step 7

Keep it on the heat for another couple of minutes until it turns a reddish-purple consistency. Ajarian ajapsandali is typically served cold, often with bread.