How to cook ajapsandali
Products
Eggplant - half a kilo (4-5 medium sized pieces)
Onions - 3 heads
Potato - 3 medium potatoes
Tomatoes - half a kilo (6-7 pieces of medium size)
Vegetable oil - 1/4 cup
Garlic - 3 prongs
Fresh parsley, cilantro, thyme and dill - just 100 grams
Salt - 2 tablespoons
Bulgarian pepper - 2 pieces
Food preparation
1. Peel the onions and cut into thin half rings.
2. Eggplant? if the fruits are large, peel (do not peel off young eggplants) and cut into large longitudinal strips.
3. Wash the tomatoes and cut the stalk, finely chop or scroll through a meat grinder.
4. Peel the bell pepper from the stalk and seed capsule, cut lengthwise into 8-10 pieces.
5. Peel the garlic and chop finely.
6. Wash greens, dry, shaking over the sink, and finely chop.
7. Peel and chop the potatoes into cubes, 3 centimeters side.
How to cook ajapsandali in a saucepan
1. Pour vegetable oil into a saucepan and put on fire.
2. Hold the pan with oil over the fire for 30 seconds, then add the onion; fry the onion for 5 minutes until golden brown.
3. Add eggplants, potatoes and peppers to the onion.
4. Cover the pot with vegetables and cook for 20 minutes with regular stirring.
5. Add the tomatoes, cook the ajapsandali for half an hour.
6. Remove the ajapsandali from the heat, add the chopped greens, pepper and salt, stir.
7. Before serving ajapsandali, infuse for 10 minutes under the lid.
How to cook ajapsandali in the microwave
1. Put the onion in a deep dish for microwave ovens, add vegetable oil (2 tablespoons) and fry for 1.5 minutes at a power of 1000 watts.
2. Add eggplants, potatoes, peppers and tomatoes, cook for another 5 minutes, then stir and cook for another 5 minutes.
3. Add herbs, salt and pepper, and cook in the microwave on the same power for another 10 minutes, stirring every 5 minutes.
How to cook ajapsandali in a slow cooker
1. Set the multicooker to the "Fry" mode, heat for 1 minute, add oil and put onion.
2. Fry onions for 3 minutes with constant stirring.
3. Put potatoes, eggplants, bell peppers into the multicooker, stir and close the lid of the multicooker.
4. Set the multicooker to the "Cooking" mode, cook ajapsandali for 40 minutes.
5. Add salt and pepper, herbs to ajapsandali, mix and cook for another 5 minutes, then leave for another 10 minutes.
Fusofacts
- The name of the dish means "you are delicious".- In the original Caucasian recipe for ajapsandali, all vegetables are fried separately from each other and then reclined on a sieve to glass excess oil. In addition, potatoes are not included in Georgian ajapsandali. Kindred dishes - vegetable stew, sauté.
- Fresh herbs in the ajapsandali recipe can be replaced with dried ones. Dried cilantro, parsley, dill, thyme, rosemary and basil are allowed.
- The most suitable for cooking ajapsandali is a cauldron or a thick-walled saucepan, in which onions and vegetables are equally well fried.
- Ajapsandali is served hot as a side dish or cold as an appetizer.
- To make the ajapsandali spicier, add adjika, hot pepper or tomato paste.
- Serve ajapsandali with sauce - thick kefir with chopped garlic.
- Ajapsandali is allowed to be steamed - by placing a saucepan with vegetables over a larger saucepan in which water is poured.
- It is allowed to add meat to ajapsandali - then it takes 1.5-2 hours to cook the dish, and monitor the liquid level during cooking.
- Ajapsandali can be prepared for the winter - according to the principle of boiling eggplant caviar. It is enough to cook the dish for half an hour, pour in twice as much oil when cooking, and when pouring, use only sterilized lids and jars.