Nutrition facts
Quick price-per-kg calculator
Ajapsandali
A fragrant Georgian vegetable stew featuring eggplant, bell peppers, and a generous amount of fresh herbs and spices. It's especially delicious the next day and can be served either hot or cold.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Cut the eggplants into large chunks (2-3 cm), salt them, let rest for 15 minutes, then rinse and pat dry.
Sear the eggplants in preheated oil over high heat in batches until golden brown. Set aside.
In the same skillet, sauté the chopped onions until soft, about 7-8 minutes.
Add the sliced bell pepper and cook for another 5 minutes.
Stir in the minced garlic, chili pepper, utskho-suneli, and coriander. Mix well and sauté for 1 minute.
Add the chopped fresh or canned tomatoes. Simmer for 10 minutes until the sauce thickens.
Return the eggplants to the skillet, mix well, and simmer together for another 5 minutes. Season with salt.
Remove from heat, fold in the coarsely chopped fresh herbs, cover, and let rest for 5 minutes.
Comments
Log in to leave a comment.
No comments yet. Be the first!