This dish of traditional Georgian cuisine is especially good to cook in autumn when vegetables and herbs have a unique aroma and freshness.
Kyiv. Ukraine. Ukraine Gate – September 25, 2021 – Kitchen
From the offered ingredients it is possible to prepare a dish for a rather big company, approximately 5-6 full-fledged portions will turn out.
Ingredients:
500 g of eggplant
500 g of tomatoes – half pink and red
3-4 bulbs
4-5 cloves of garlic
2-3 sweet red peppers
oil
a large bunch of cilantro
1 tsp. ground coriander
¼ tsp. cinnamon
3-4 carnation buds
Wash the eggplants, cut in half, prick with a fork and bake in a preheated oven to 200 ° C, not allowing them to darken for about 35 minutes. Not allowing them to cool completely, clean, and disassemble into fibers.
Boil the tomatoes, drain the liquid, puree the fruit with a hand blender. Saute the onion, cut into half rings, until transparent. Add the chopped bell and hot peppers and sauté until soft. Pour the grated tomatoes with onions and chopped garlic into the pan and simmer for 10 minutes until the mixture thickens slightly. Add eggplant and other ingredients and heat everything over low heat for 5-7 minutes. In the end, generously cover with cilantro and immediately turn off the heat.
Ajapsandal can be served hot, but according to Georgian tradition, it is served cold.
Read Also: Snack Liver Cake With Zucchini
Source: Ukrgate