#ajapsandali

On the one hand, it is unforgivably spicy, garlic adjika plays with the central part. And unlike their Mediterranean counterparts, in which vegetables turn too often into porridge, ajapsandali is an oven-baked mixture of hard eggplant and crispy bell peppers, slightly interwoven at the last minute with fresh tomato puree and animated with a touch of chopped cilantro. Although usually served in the last months of summer, when tomatoes and eggplants are plentiful, the ajapsandali's warming and sinus properties also make it an optimal winter rate.

Ingredients: 6 medium eggplant 4 medium sweet peppers 2 medium carrots 5 medium onions 1 kg ripe fleshy tomatoes 1 head young garlic 1 medium bunch of parsley 1 medium bunch of cilantro 3-4 sprigs of purple basil 0.5 tsp. ground coriander, uzo-suneli and imeretinsky saffron vegetable oil salt, freshly ground black pepper cooking time - 2 hours Step 1 Cut the eggplant into cubes with a side of 1.5 cm. Pour salt, fill with cold water for 1 hour. Then drain the water and squeeze out the excess moisture. Step 2 Heat a frying pan with high sides, fry the eggplants in oil in portions until cooked. Spread the finished eggplant on crumpled paper towels. Step 3 Cut the onion into small cubes. Grate the carrots on a coarse grater, cut the sweet pepper into strips. In the same pan, fry the onion in oil until golden brown, 10 min. Add carrots and pepper, fry everything together over low heat, stirring for 10 minutes. Step 4 Scald tomatoes with boiling water, dip in cold water, remove the skin, chop. Step 5 Finely chop the garlic and cilantro, put in a mortar, salt and crush into gruel. Put the resulting mixture into mashed tomatoes and mix. Step 6 Mix all the fried vegetables, pour the tomato mixture and put on a small fire. Finely chop the basil and parsley, put in a pan. Salt, pepper, add spices, then darken everything together for another 10 minutes. Turn off the heat and cool for at least 30 minutes.

Recipe for Ajapsandali

Ajapsandali (Georgian: აჯაფსანდალი) is a Georgian vegetarian/vegan dish popular as a family meal, especially in summer. There are many variations but they will always contain eggplant, potato and tomato. Click here to see another version that uses red peppers, garlic and spices.

Ingredients: 600 grams of potatoes, 800 grams of eggplant (aubergine), 4 large juicy tomatoes, 3 large white onions, 2…

ingredients: 1. 3 eggplants, cubed 2. 1 large onion, chopped 3. 2 bell pepper(red and green) cut up in chunks 4. 1-2 large fresh tomatoes, skinned and chopped or 1/2 cup canned diced tomatoes 5. 1/2 cup each of celery green leaves, cilantro and basil, minced salt, crushed red peppers Step 1. Prepare the vegetables. Salt (about 1 tsp.) eggplant and let stand 10 minutes, squeeze out any liquid. Step 2. Add 2-3 tablespoons in the pan oil and fry the eggplant. Set aside. In the remaining oil saute onions and peppers. Step 3. Add eggplants and tomatoes. Cover with a lid and let simmer on medium heat until the vegetables get soft, don’t mix. Step 4. Add garlic, celery, salt and pepper. Remove from heat, mix well and serve hot or cold. Can be cooked with or without potatoes. Step 5. For an authentic taste add coriander, dill and parsley greens and pinch of saffron You can easily prepare this healthy food in the kitchen of hostel with products which are not expensive and save money :) P.S. You’ll find tasty recipes like these in the HostelBookers.com Backpacker Recipe Enjoy!