Ajapsandali with Eggplants
Main Dishes | Georgian cuisine
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
You can also add green beans and potatoes to this dish.
Ingredients
- Ground coriander - 0.7 oz
- Eggplants - 17.6 oz
- Tomatoes - 14.1 oz
- Sweet Red Onion - 2.5 oz
- Orange Bell Peppers - 10.6 oz
- Carrot - 4.6 oz
- Tarragon - 0.2 oz
- Garlic - 6 cloves
- Parsley - 0.7 oz
- Ground ancho chili pepper - 1 piece
- Basil - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the eggplant into 4 pieces, keeping the stem, sprinkle with coarse salt, and let it sit until moisture is released from the cuts. When the eggplants start to release juice, quickly rinse them under cold running water and pat dry with a paper towel (to prevent them from absorbing water).
Step 2
Cut the bell pepper into large pieces, the hot pepper into small pieces, the carrot into sticks, and the onion into wedges. Cut the tomatoes into 4 pieces, remove the stem, peel the garlic and crush it. Tear the herbs into leaves, discarding the tough stems (set aside some herbs for garnishing the finished dish).
Step 3
Fry the eggplants in 5 tablespoons (150 ml) of vegetable oil over high heat, turning occasionally, for 5–7 minutes until golden brown. Then remove from the pan.
Step 4
In the same pan, add the carrot and sauté for 2 minutes over high heat. Then add the onion and sweet pepper, and sauté for another 2–3 minutes.
Step 5
Add the tomatoes. Fry for another 1–2 minutes.
Step 6
Then add the hot pepper and garlic. Season with salt and pepper. Stir.
Step 7
Reduce the heat, add the herbs, and do not stir.
Step 8
Place the eggplants on top of the herbs, skin side up. Simmer covered on low heat for 20 minutes. Before serving, sprinkle with fresh herbs.
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