Ajapsandali

Ajapsandali silto soto, or imambayaldi We present you another Georgian dish - ajapsandali. He is equally loved both at home and in neighboring countries. By the way, in Turkey there is an analogue of ajapsandali - "Imambayldy", and in Europe a similar dish is called "saute". It is difficult to say the version of the execution of the dish of whose country can be considered the primary source. And is it correct to ask such a question? In any case, here are the main ingredients that must be present in ajacksandali: eggplant, sweet pepper, tomatoes, garlic, coriander, basil, onion, vegetable oil. If desired, you can add any other favorite vegetables, the main thing that all these ingredients were fresh. The dish turns out to be incredibly aromatic, and it can be served both hot and cold. Such a recipe is very relevant in the summer, during the vegetable season and during the fast.

Ajapsandali silto soto, or imambayaldi We present you another Georgian dish - ajapsandali. He is equally loved both at home and in neighboring countries. By the way, in Turkey there is an analogue of ajapsandali - "Imambayldy", and in Europe a similar dish is called "saute". It is difficult to say the version of the execution of the dish of whose country can be considered the primary source. And is it correct to ask such a question? In any case, here are the main ingredients that must be present in ajacksandali: eggplant, sweet pepper, tomatoes, garlic, coriander, basil, onion, vegetable oil. If desired, you can add any other favorite vegetables, the main thing that all these ingredients were fresh. The dish turns out to be incredibly aromatic, and it can be served both hot and cold. Such a recipe is very relevant in the summer, during the vegetable season and during the fast.

Ingredients:

• Eggplant 2 pcs.
• Tomatoes 3 pcs.
• Pepper sweet 2 pcs.
• Onions 3 pcs.
• Potatoes 3 pcs.
• Paprika sweet ground 0.5 tsp.
• Basil green fresh 0.5 bunch
• Garlic 2 cloves
• Pepper spicy 0.5 pcs.
• Cilantro fresh 0.5 bunch
• Oregano dry 0.5 tsp.
• Salt 2 tsp.

Instructions

• Step 1 For this dish, take: 2 eggplants, 3 potatoes, 3 onions, 2 sweet peppers of different colors, 3 tomatoes, fresh green basil, garlic, vegetable oil.
• Step 2 Eggplants cut into large cubes, generously sprinkle with salt and leave for 10-20 minutes to let the vegetables give juice. Then, wash the eggplant and gently squeeze it.
• Step 3 Make the cuts on the tomatoes and beat them with boiling water. Then remove the skin from them.
• Step 4 Peel the potatoes and cut them into the same cubes as the eggplant.
• Step 5 Fry in a heated frying pan a potato with pepper for 5 minutes. Remember that pepper gives a strong sharpness to the dish and if you are not a fan of the acute - give up this ingredient or reduce its quantity.
• Step 6 Add the eggplant to the potatoes and fry for another 5-8 minutes. Fry vegetables on high heat, so they will retain their structure.
• Step 7 Finely chop the greens, and rub garlic on a small grater.
• Step 8 Roast the vegetables in a deep saucepan and add garlic and greens to them. Stir and cover.
• Step 9 Cut the peppers and onions into cubes.
• Step 10 In the same way, you need to cut the tomatoes.
• Step 11 In the same frying pan, first fry onion with spices (dry oregano and sweet paprika) for 3 minutes, then add the pepper and fry for another 5 minutes.
• Step 12 Then add the tomatoes and fry the vegetables for 3 minutes on high heat.
• Step 13 Roast the vegetables in a pot with potatoes and aubergines with greens. Salt, stir, let stand under a closed lid 3-5 minutes and serve.