Ajapsandali with Green Chili
Main Dishes • Georgian
Description
Ajapsandali with Green Chili
Ingredients
- Eggplants 0 lbs
- Sweet Pepper 20 oz
- Onion 10 oz
- Tomatoes 20 oz
- Carrot 10 oz
- Garlic 4 cloves
- Parsley 1 bunch
- Ground ancho chili pepper 1 piece
- Cilantro 1 bunch
- Basil 1 bunch
- Ground coriander ½ spoons
- Saffron a pinch
- Uchiko Suneli ½ spoons
- Bay leaf 1 piece
- Salt to taste
- Vegetable Oil ½ glasses
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the eggplants into half-moons and soak them in cold salted water for 1 hour, then drain. Cut the sweet peppers into half-rings, dice the onion, and grate the carrot on a coarse grater.
Step 2
In a deep skillet, heat some vegetable oil and quickly fry the eggplant in batches. Transfer them to a paper towel to absorb excess oil, then place them into a pot.
Step 3
In the same skillet, sauté the onion for 10 minutes until golden, then add the carrot and sweet pepper, and cook for another 10 minutes before adding to the eggplants.
Step 4
Make crosswise cuts on the tomatoes, blanch them in boiling water, peel off the skin, and chop them.
Step 5
Crush the garlic in a mortar with cilantro and mix it with the tomatoes, then add it to the vegetables in the pot and stir.
Step 6
Chop the basil and parsley, finely slice the deseeded and deveined hot pepper, and add them to the vegetables. Season with spices and bay leaf, add salt, and simmer on low heat for 10 minutes.
Step 7
Serve hot or chilled.
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