Ingredients
-
2 eggplant
-
olive oil
-
2 bell pepper
-
1 onion
-
1 tomato
-
suneli hops
-
a few fresh sprigs cilantro
-
a few fresh sprigs basil
-
salt
-
pepper
Directions
Ajapsandali (or ajapsandal) is a dish of Caucasian (Georgian, Azerbaijani, Armenian) cuisine, also found in the cuisines of the Turkic peoples. It is usually used as a tasty snack.
Usually, for ajapsandali, the vegetables are first fried one by one in a pan, then they are slowly stewed together with spices. And this is quite a long process, if you don’t use several pans at once. Once I tried to cook vegetables in the oven in advance, and I liked this option much more. Firstly, it is faster, because several types of vegetables can be baked in the oven at the same time and in larger quantities, and secondly, with less oil. You can also add zucchini and red beans to the vegetable stew. In fact, vegetable stew is a great field for experiments. This option is Georgian, but this does not mean that you must strictly follow the recipe and use only the specified ingredients. You can easily turn the dish into Mediterranean, ratatouille or caponata. To do this, it is enough to slightly change the composition of the dish and the set of spices: instead of potatoes, for example, take olives and capers, instead of adjika – dried oregano, and instead of cilantro – parsley.
Steps
|
1
Done
10 min
|
preparation1. Heat the oven to 356 °F (180 °C). |
|
2
Done
30 min
|
preparation1. Place eggplants and sweet peppers in one layer on a sheet. Bake in the oven for about 20 minutes. Eggplants should become soft - you can check this by piercing them with a fork. |
|
3
Done
5 min
|
serving the dishTransfer ajapsandali to a ceramic plate or dish. Garnish with cilantro and basil leaves. It can be served both warm and cold. |
