Ajapsandali is considered a Georgian national dish. But it is prepared almost in all the countries of the North Caucasus, considering it also their dish. Ajapsandali is made from stewed vegetables – eggplant, sweet and hot pepper, tomato, garlic and lots of greenery. Serve in a hot or cold form – someone like it. The main thing is that the vegetables that you have chosen for this dish were very fresh and quality.. Can be attributed to vegetarian dishes.
In the kitchens of all Caucasian peoples and many Turkic people this dish exists under different names. For example, in Turkey and Bulgaria, this kind of food is called “imambayldy” – literally translated “imam fainted”. A vegetable saute acts as the European analogue of ajapsandali. There is a suggestion that in translation from the Turkic dialect means “what you delightful”. However, in any case, small eggplants along with absolutely fresh accompanying products are used for the preparation of this dish.
- eggplant – 3-4 pcs;
- fresh pepper – 2 pcs;
- hot pepper – 1 pc;
- tomatoes – 2-3 pcs;
- onions – 1 pc;
- garlic – 2-3 cloves;
- seasoning khmeli-suneli;
- bay leaf – 2 pcs;
- red pepper;
How to cook ajapsandali?
Cut eggplants into slices, put in salt water for 10 minutes.
Cut all other ingredients.
Pour out the water, wash and dry the eggplant, and fry them from two sides. Leave fried eggplant aside.
In the same pan fry the peppers, onions and garlic, sprinkle them with khmeli-suneli, salt and red pepper and fry until half-ready.
Add the chopped tomatoes, bay leaf and spread on top of eggplant, cover and simmer for 15 minutes.
Gently mix, sprinkle with herbs and ready.