Ajapsandali
Appetizers • Switzerland
Description
Ajapsandali, also known as ajapsandal, is beloved in Georgia, Azerbaijan, Armenia — indeed, throughout the entire Caucasus and Transcaucasia. And in Russia, of course, as well. There are two opinions on how to prepare this dish. Some make it in a manner reminiscent of modern ratatouille, layering the vegetables. Others create a festive mix from fried vegetables (often this version is referred to as grill salad). Our version is the latter; however, the vegetables are cooked not over an open flame, but at home in a cauldron.
Ingredients
- Eggplants 2 pieces
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Tomatoes 3 pieces
- Mild Chili Spice 1 piece
- Garlic 4 cloves
- Spanish onions 3 heads
- Cilantro 0 oz
- Basil 0 oz
- Parsley 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cut the eggplants into large pieces, generously sprinkle with salt, mix well, and let sit for 20 minutes.
Step 2
Then rinse them with water and squeeze out the excess.
Step 3
Cut the onion into thick strips.
Step 4
Chop the pepper coarsely.
Step 5
Chop the tomatoes coarsely.
Step 6
Chop the garlic.
Step 7
Sauté the onion in vegetable oil until golden brown.
Step 8
Add the minced garlic, chopped peppers, and tomatoes to the onions.
Step 9
In a separate skillet, sauté the eggplants in vegetable oil until golden brown. Then add them to the vegetables. Season with salt and pepper, cover with a lid, and cook on low heat for 30–40 minutes.
Step 10
Add chopped herbs to the vegetables.
Step 11
Serve hot or cold.
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