Ajapsandali with Green Chili
Main Dishes | Georgian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Ajapsandali with Green Chili
Ingredients
- Eggplants - 2 lbs
- Sweet Pepper - 17.6 oz
- Onion - 8.8 oz
- Tomatoes - 17.6 oz
- Carrot - 8.8 oz
- Garlic - 4 cloves
- Parsley - 1 bunch
- Ground ancho chili pepper - 1 piece
- Cilantro - 1 bunch
- Basil - 1 bunch
- Ground coriander - ½ spoons
- Saffron - a pinch
- Uchiko Suneli - ½ spoons
- Bay leaf - 1 piece
- Salt - to taste
- Vegetable Oil - ½ glasses
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the eggplants into half-moons and soak them in cold salted water for 1 hour, then drain. Cut the sweet peppers into half-rings, dice the onion, and grate the carrot on a coarse grater.
Step 2
In a deep skillet, heat some vegetable oil and quickly fry the eggplant in batches. Transfer them to a paper towel to absorb excess oil, then place them into a pot.
Step 3
In the same skillet, sauté the onion for 10 minutes until golden, then add the carrot and sweet pepper, and cook for another 10 minutes before adding to the eggplants.
Step 4
Make crosswise cuts on the tomatoes, blanch them in boiling water, peel off the skin, and chop them.
Step 5
Crush the garlic in a mortar with cilantro and mix it with the tomatoes, then add it to the vegetables in the pot and stir.
Step 6
Chop the basil and parsley, finely slice the deseeded and deveined hot pepper, and add them to the vegetables. Season with spices and bay leaf, add salt, and simmer on low heat for 10 minutes.
Step 7
Serve hot or chilled.
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