This dish of traditional Georgian cuisine is especially good to cook in autumn when vegetables and herbs have a unique aroma and freshness.<\/p>\n\n\n\n
Kyiv. Ukraine. Ukraine Gate \u2013 September 25, 2021 \u2013 Kitchen<\/strong><\/p>\n\n\n\n From the offered ingredients it is possible to prepare a dish for a rather big company<\/a>, approximately 5-6 full-fledged portions will turn out.<\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n 500 g of eggplant Wash the eggplants<\/a>, cut in half, prick with a fork and bake in a preheated oven to 200 \u00b0 C, not allowing them to darken for about 35 minutes. Not allowing them to cool completely, clean, and disassemble into fibers.<\/p>\n\n\n\n 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 saut\u00e9 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<\/a>.<\/p>\n\n\n\n Ajapsandal can be served hot, but according to Georgian tradition, it is served cold.<\/p>\n\n\n\n <\/p>\n\n\n\n
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
\u00bc tsp. cinnamon
3-4 carnation buds<\/p>\n\n\n\n