Traditional Ajapsandali
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
6
Description
All vegetables should be fully cooked during the initial frying. The degree of frying should be uniform. The peppers should not be crunchy; the dish should have a soft and tender consistency.
Ingredients
- Fresh cilantro (coriander) - 1.8 oz
- Eggplants - 5 pieces
- Carrots - 3 pieces
- Bell Peppers - 4 pieces
- Onions - 2 pieces
- Garlic - 4 cloves
- Tomatoes - 5 pieces
- Red Basil - 1.8 oz
- Parsley leaves - 1.8 oz
- Khmeli-suneli - ½ teaspoon
- Vegetable Oil - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Ground coriander - ½ teaspoon
Step by Step guide
Step 1
Wash the eggplants, cut off the stems, and slice them into rounds about 1 cm thick.
Step 2
Layer the eggplants in a large bowl or sieve, sprinkling each layer with salt, and let them sit for 30-40 minutes to release juice and bitterness.
Step 3
Rinse the eggplants under running water and squeeze out excess moisture.
Step 4
In a skillet, heat vegetable oil, place the eggplants in a single layer, and fry on both sides until golden brown and fully cooked over medium heat.
Step 5
Remove excess oil with paper towels.
Step 6
Transfer the eggplants to the bottom of a pot.
Step 7
Wash the bell peppers, remove the seeds and core, and cut them into strips.
Step 8
Sauté the peppers in a small amount of vegetable oil until they become soft.
Step 9
Layer the peppers on top of the eggplants.
Step 10
Peel the onions and slice them into rings or half-rings.
Step 11
Wash the carrots, peel them, and cut them into strips or half-moons.
Step 12
In the skillet, generously pour more vegetable oil (so that the vegetables are not just fried but stewed in their own juice), add the onions and carrots, lightly salt, and mix.
Step 13
Stew the vegetables for 20-30 minutes over low heat until soft.
Step 14
Transfer the onions and carrots to the pot with the other vegetables.
Step 15
Wash and finely chop the parsley and basil.
Step 16
Sauté the herbs in a heated skillet with a small amount of oil for about 3-5 minutes.
Step 17
Add the herbs to the pot with the vegetables.
Step 18
Wash the tomatoes and grate them on a coarse grater.
Step 19
Pour the tomato mass into the pot with the vegetables.
Step 20
Add the spices: coriander and khmeli-suneli.
Step 21
For those who like it spicy, you can add sliced hot peppers.
Step 22
Prepare a dressing from cilantro and garlic. Wash and finely chop the cilantro.
Step 23
Peel the garlic, cut the cloves into 3-5 pieces, add a pinch of salt, and mash into a garlic paste.
Step 24
Gradually add the cilantro and mix until you achieve a uniform mass.
Step 25
Transfer the dressing to the pot with the vegetables and gently mix everything.
Step 26
Stew the vegetables over low heat for about 15 minutes (if not salty enough, add salt to taste). After removing from heat, let it rest for a while. Serve hot or cold, generously sprinkled with fresh herbs. Enjoy your meal!
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