Ajapsandali Appetizer
Appetizers • Georgian
Description
Garlic lovers can add a clove to the ajapsandali. Sometimes, various herbs are included, such as basil, parsley, or cilantro. Some people add a bit of sugar to balance the acidity.
Ingredients
- Tomatoes 0 lbs
- Onion 5 heads
- Ocean salt to taste
- Ground Black Pepper to taste
- Vegetable Oil to taste
- Eggplants 0 lbs
Step-by-Step Guide
Step 1
Peel the eggplants, slice them into rounds or lengthwise, sprinkle with salt, and let them sit for a couple of hours under a weight or squeeze out the excess moisture to remove the bitterness.
Step 2
Fry in vegetable oil until they become soft. Transfer the eggplants to a separate dish.
Step 3
Finely chop the onion and sauté it until it becomes translucent and starts to turn golden.
Step 4
Pour boiling water over the tomatoes, peel them, chop, mash, and place them into a skillet with onions.
Step 5
Simmer on low heat until thickened, for about 5 to 7 minutes.
Step 6
Add the eggplants, season with salt and pepper.
Step 7
Keep it on the heat for another couple of minutes until it turns a reddish-purple consistency. Ajarian ajapsandali is typically served cold, often with bread.
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