home / Snacks/ Jill sandalwood recipe. Ajapsandali in Georgian: the perfect summer treat

Jill sandalwood recipe. Ajapsandali in Georgian: the perfect summer treat

Do you like juicy, healthy summer vegetables? Then for you wonderful recipe- very tasty ajapsandal. fragrant dish Armenian, Georgian cuisine, and also it is also attributed to almost all cuisines of the countries of the North Caucasus. It is very similar in cooking to the familiar and beloved vegetable stew. One of the most important conditions delicious ajapsandal is fresh and juicy vegetables, fragrant greens and good mood in the kitchen. The dish belongs to snacks, it can be served cold or hot. It will be delicious in any way. I do not advise you to pass by, write down a recipe for yourself and be sure to cook it. It will be very tasty.

Ingredients:

fresh eggplant- 5 medium pieces;
sweet peppers - 4-5 medium pieces (it is advisable to take a different color);
onions - 3-4 medium heads (pieces);
potatoes - 600 grams;
tomatoes (tomatoes) - 3 medium pieces;
tomato paste - 1 tablespoon (can be replaced with 1 cup of grated fresh tomatoes);
garlic - 5 cloves;
white sand sugar - 2 teaspoons;
a large bunch of purple basil;
a large bunch of cilantro;
sunflower oil for stewing;
spices: salt, pepper - to your taste.

Very tasty ajapsandal. Step by step recipe

The first thing to determine is the container in which we will cook ajapsandal. Due to the large number of ingredients, it is best to take a deep frying pan, cauldron or large saucepan with a thick bottom.
Now it's time to move on to the vegetables. We wash all vegetables before cutting under running water.
We take fresh eggplant. We cut large. Transfer to a deep bowl. Sprinkle with salt and mix. We leave it in this state on the desktop for 20-30 minutes. After that, add water. We wash them well and wring them out. Then we take a towel and dry it from the water. Put in a bowl and set aside.
Potato tubers are peeled. We wash under water and cut in the same way as eggplants, into large pieces.
Following the eggplant, cut the onion into half rings. Transfer to a separate bowl.
A bunch of basil and cilantro wash, dry and finely chop.
Remove the core of the sweet pepper. Cut it into large squares. The dish will look very beautiful and even more appetizing if you choose a pepper of different colors: red, yellow, green.
Tomatoes need to be poured over with boiling water. After that, we remove the skin from them. Slice them the same way you cut the peppers.
We clean the garlic. Separate required amount cloves and squeeze under pressure into a separate bowl.
We heat the pan (stewpan, cauldron). Pour in sunflower oil.
We shift the potatoes into well-heated oil. Stir over high heat until almost done. Then remove the potatoes with a slotted spoon in a separate container. It is best to transfer it to a colander.
Fry eggplant in the same oil. About 5-7 minutes.
Then add the onion to the eggplant. We mix.
When the onion becomes transparent, add the pepper. We also mix everything. At this stage, lovers of spicy dishes can add chili peppers.
Now we return the potatoes and add half the serving of garlic along with it. We mix.
Following the potatoes, add fresh tomatoes, tomato paste (or grated tomatoes), two teaspoons of sugar. Also salt and pepper to taste. Separate half of all greens and add it to the vegetables.
The fire continues to be at its maximum. Do not forget to stir, then nothing will burn. Sugar, in turn, will not be clearly felt, but will give its softness.
After that, cover with a lid and simmer over medium heat for about 5 minutes. Then remove the lid and add the remaining garlic and herbs. Mix and press down a little with a spoon or spatula. Remember that ajapsandal is stewed without water, only in own juice. Cover again and simmer for a couple more minutes.
Then turn off the heat and let it brew under a covered lid from 30 minutes to 2 hours.

Serve ajapsandal warm, hot, or cold, and garnish with fresh herbs before serving. awesome tasty snack, which with its juiciness is able to conquer you from the first spoon. Prepare and please yourself and loved ones. This is worth a try for everyone. An insanely healthy dish, a great solution for a summer menu. The site "Very tasty" contains a huge number of delicious and healthy recipes from vegetables. Come to the site and cook with us. We wish you bon appetit!

Hi Hi! I can’t believe that most of the summer has already passed ... and so quickly and at lightning speed that this year I didn’t even fulfill 2/3 of what was planned. But, as always, there are a lot of plans. In general, I wanted to show you today a fantastic plum and pear pie, but by the time of the shooting, the pie magically disappeared without a trace, leaving a string of crumbs and half-eaten pieces as a memory of itself).

So today I will show Ajapsandali(the same classical option). Ajapsandali(note the final "and") is a stew of summer vegetables. Classical the option includes a standard set of certain products (which cannot be replaced or thrown away). itfresh ripe tomatoes, eggplants, sweet (Bulgarian) peppers, onions and garlic. Fresh herbs are required: cilantro (or dill) and basil (purple). None without spices the National dish will not have that unique taste and aroma. So the spices must be available.

Ajapsandali cooking is not difficult, but do not underestimate the dish - it requires some time and attention on your part.
Actual in summer:

prepared exclusively from summer vegetables, which are now in the markets and store shelves, just an abundance
the dish is self-sufficient and is ideal for both lunch and dinner
ajapsandali is served and eaten both hot (warm) and cold.

Recipe:

3-4 pieces - large eggplants
2pcs(large) - tomatoes
2pcs (large) - bulbs (white)
3-4pcs - bell pepper(green)
3-4 cloves - garlic
vegetable oil

Fresh greens:
basil (purple)
cilantro or dill

Spices:
1 tsp - suneli hops
1h l - dried cilantro spice (not seeds)
1 pod (fresh) hot pepper or ground hot pepper (spice)

Wash eggplant, remove the skin and cut into portioned pieces (large) in the form of squares or sticks. Sprinkle with salt and leave for 15-20 minutes.

Meanwhile prepare other products:

Peel the onion and coarsely chop
Remove the skin from the tomato and cut into large pieces
Rinse the bell pepper, remove the seeds and partitions, and also cut into large pieces of the same size.
Mince the garlic.
Hot pepper cut into rings (seeds removed)
Wash and chop greens.

Put the onion into the hot oil and fry for a minute or two.
Lightly squeeze the eggplant and add to the onion. Cook everything over low heat and stir occasionally.
After a while, add the prepared tomatoes. Mix and continue to cook over low heat.
After bell pepper and garlic.
The most important thing here is not to turn the vegetables into "porridge" - do not overcook them on the fire.
Spices - salt and hot pepper. Add greens to already ready meal(half a minute before being ready).

Description

Ajapsandal - very tasty vegetable dish Caucasian cuisine, which you can easily cook at home. All that is required of you is to strictly follow our step by step recipe with a photo, and then the most delicious Armenian ajapsandal will decorate your dining table.

It is prepared from the simplest and most affordable vegetables: eggplant, tomatoes, sweet and hot peppers, carrots - and seasoned with spices. Caucasians prefer basil and, of course, cilantro (coriander), but not everyone likes its very strong spicy flavor, so if you wish, you can replace cilantro with regular parsley and / or use dried coriander, which is less spicy.

With how to cook ajapsandal, you will figure it out easily and quickly. And if not, the photos accompanying each step of our recipe will help you.

Let's get started!

Ingredients

(2 pcs.)
(2 pcs.)
(1 PC.)
(8-10 pieces)
(3 pcs.)
(1/3 bunch)
(1/3 bunch)
(1/3 bunch)
(1 PC.)
(4-5 cloves)
(for frying)

Cooking steps

We prepare the ingredients from which we will prepare ajapsandal. We immediately cut the eggplants with a fan, keeping the “tail” (so it will be easier to turn them over when frying), and rub generously with salt.

Red Bell pepper and cut the carrots into strips, onions into petals, and hot peppers into rings.

We clean the eggplants from salt and squeeze them out so that the juices come out.

We heat a deep frying pan (or cauldron) with vegetable oil and send the eggplants to fry on all sides. Then put them on a separate dish to drain the fat.

In the same pan, slightly simmer the onion petals, and then add the carrots to them. Saute together until onion is translucent.

Now it's the turn to add peppers and garlic cloves to the onion-carrot mixture.

Behind her - cut in half small tomatoes(if the tomatoes are large, cut them into slices). We immediately salt everything, pepper to taste, and if desired, add allspice with peas (for flavor).

The last to go into the pan are fried eggplants, already without “tails”.

Close the pan tightly with a lid and simmer the vegetables for about half an hour.

You don’t need to stir them, but keep an eye on the condition of the carrots: when they become soft, it’s time to remove the pan from the heat.

Ready-made Armenian ajapsandal has an amazing taste and aroma!

Enjoy your meal!

Ajapsandal, or ajapsandali, is a traditional dish of Caucasian cuisine made from vegetables: eggplants, sweet peppers, tomatoes, onions, garlic and herbs (cilantro, basil and others). Vegetables are fried or baked and then mixed. Variations of this dish exist in almost all nations; in Europe, an analogue of ajapsandal is ratatouille. From the usual vegetable stew it is distinguished by a separate roasting of the components, their larger cuts and unusual oriental notes that give the dish cilantro and spices.

Ingredients:

eggplant - 1 kg;
carrots - 0.5 kg;
bell pepper - 0.5 kg;
onion - 2-3 pcs.;
garlic - 4-6 cloves;
tomatoes - 700 g;
basil, cilantro, parsley - 50 g each;
ground coriander - ½ tsp;
spice uchi-suneli - ½ tsp;
ground saffron - on the tip of a knife;
salt, ground pepper- taste;
vegetable oil - 0.5 l.

Cooking:

1. Rinse the eggplants, cut into circles 1 cm thick.
2. Put them in a deep bowl, sprinkling the layers with salt, let stand for 30 minutes to release bitterness. Then rinse. Alternatively, eggplants can be soaked in salt water by pressing them down with a weight.
3. Pour vegetable oil into a frying pan, heat it up, fry the eggplant until browned, laying out the mugs in 1 layer. After frying, arrange them on paper napkins or drain excess oil through a colander.
4. Wash the bell pepper, remove the core with seeds, cut into strips.
5. Fry the peppers in oil over medium heat for 7-10 minutes. until softened.
6. Rinse, peel and chop the onion in half rings.
7. Peel the carrots and cut into strips.
8. Pour more oil into the pan and fry the onions and carrots, salting them a little. Simmer over low heat for 20 min. until vegetables soften.
9. Wash the greens, finely chop with a knife. Fry with a little oil for 3-5 minutes.
10. Wash and puree the tomatoes: grate on a coarse grater, discard the skin.
11. Put all cooked vegetables, herbs, spices into a saucepan with a thick bottom or a saucepan, simmer over low heat for 15 minutes. Add salt if necessary. Turn off the fire. Let the vegetables brew under the lid. Serve ajapsandal hot or as a cold salad.

The classic recipe for cooking in Georgian cuisine involves the use of only vegetables. Potatoes are added for a thicker texture.

In Armenia, ajapsandal is always cooked with meat. To make the dish spicier, put hot peppers cut into circles in the pan. The cooking time is 1.5 hours, the most time-consuming part is frying vegetables.

Diet recipe (in the oven)

Ingredients:

eggplant - 1 pc.;
tomatoes - 2 pcs.;
red sweet pepper - 1 pc.;
onion - 1 pc.;
garlic - 2 cloves;
apple cider vinegar - 1 tbsp. l.;
cilantro, basil and other herbs - a few sprigs for decoration;
salt, pepper - to taste.

Cooking:

1. Turn on the oven and heat it up to 250 degrees. Turn on the grill top blower (if equipped).
2. Wash eggplants, tomatoes, peppers and dry them. Remove the stalks from the eggplants, peel the sweet pepper from the seeds. Cut vegetables into 2 halves.
3. Put the vegetables on a baking sheet and put in the oven for 20 minutes.
4. Cut the onion into half rings, chop the herbs and garlic.
5. Remove the vegetables from the oven, put them in a deep bowl and cover. Let them stand for a while so that the skins come off better.
6. Peel the vegetables from the skin, cut the eggplant into cubes, small tomatoes - into halves, large ones - into several parts, pepper - into strips.
7. Add herbs, garlic, spices. Drizzle the dish with apple cider vinegar.

The preparation time for ajapsandal according to this recipe is 40 minutes. Due to the fact that there is no frying, it is dietary and less high-calorie. If you let ajapsandal stand for a day in the refrigerator, it will acquire more rich taste. Cooked vegetables are served on the table as an independent dish and as a side dish for meat.

In a slow cooker

Ingredients:

eggplant - 2 pcs. medium size;
tomatoes - 3 pcs.;
red sweet pepper - 2-3 pcs.;
onion - 2 pcs.;
garlic - 3 pcs.;
vegetable oil - 200 ml;
cilantro, parsley, dill - to taste;
salt, spices, hot pepper - to taste.

Cooking:

1. Prepare vegetables as described in the classic step-by-step recipe.
2. Set the "Frying" mode in the slow cooker and fry the eggplant for 2-3 minutes. on each side in vegetable oil. It will take several tricks, as all the eggplants will not fit in the bowl.
3. Cut the tomatoes into cubes, onion into half rings, pepper into rings. Chop the garlic and herbs.
4. Transfer the eggplants to a bowl, add the rest of the vegetables, salt, spices and herbs. Put in a multicooker.
5. Set the “Extinguishing” mode, hold for 1 hour. If there is not enough juice from the vegetables, then mix them so that they do not burn.
6. Put ajapsandali on a dish, decorate with herbs.

With meat

Ingredients:

lamb (or pork) - 500 g;
onion - 1 pc.;
tomatoes - 4 pcs.;
Bulgarian pepper - 3 pcs.;
potatoes - 3 pcs.;
eggplant - 2 pcs.;
butter - 50 g;
vegetable oil - 30 g;
dried basil - 3 pinches;
bay leaf - 2 pcs.;
salt, black ground pepper, coriander - to taste.

Cooking:

1. Cut the meat into medium-sized cubes.
2. Melt butter in a cauldron or deep frying pan, add vegetable oil.
3. Put the meat in the oil. Fry it over high heat until a crust appears, stirring occasionally. Then pour 100 ml of water and reduce the heat. Simmer lamb until done.
4. Wash and peel potatoes, tomatoes, cut them into medium-sized pieces.
5. Cut the onion into half rings.
6. Peel the bell pepper, cut into strips.
7. Wash the eggplants, remove the stalks, cut into rings or half rings, sprinkle them with salt, leave for 15-20 minutes.
8. Put eggplants and onions in a cauldron, cover with a lid, simmer with meat for 10 minutes.
9. Add chopped potatoes, salt, cook for another 10 minutes.
10. Pour sweet peppers and tomatoes. Add water if necessary to prevent the meat from burning. Add basil. Simmer 25 min.
11. Put bay leaf, spices, mix all layers and keep on fire for another 10 minutes.
12. Turn off the gas, let it brew under a closed lid for 15 minutes. Serve to the table, garnished with sprigs of parsley, basil or chopped herbs.

The cooking time is 1.5 hours. For this recipe you can use fatty meat. At the same time, it is necessary to reduce the amount of vegetable and butter, as the fat will melt during the cooking process. The meat is beaten beforehand so that it becomes softer and juicier.

On the grill

Ingredients:

tomatoes, eggplants, sweet bell peppers, onions - according to the number of guests present;
garlic - 3 cloves;
vegetable oil - 3-4 tbsp. l.;
greens (parsley, cilantro, basil) - 100 g;
ground pepper, salt - to taste.

Cooking:

1. Kindle the coals in the grill, heat them well.
2. While the barbecue is being prepared, wash the vegetables, remove the stalks.
3. Put whole vegetables on skewers and bake them on coals (you can use open fire campfire).
4. After baking, put the vegetables in cold water. Peel them off.
5. Cut vegetables into cubes.
6. Prepare a sauce of chopped garlic, vegetable oil, salt, spices and chopped herbs. Mix them up.
7. Put the peppers, eggplant, onions and tomatoes on common dish, salt, pepper and pour over the sauce.

Since vegetables are cooked entirely in the grill, ajapsandal is especially tasty and juicy. It can be served with barbecue or wrapped in pita bread.

At the stake in a cauldron

Ingredients:

eggplant - 2 pcs.;
hops-suneli seasoning, ground pepper, salt - to taste;
Bulgarian pepper - 2 pcs.;
tomatoes - 8 pcs.;
zucchini - 2 pcs.;
potatoes - 4 pcs.;
garlic - 5 cloves;
onion - 2 pcs.;
carrots - 1 pc.;
greens (parsley, dill, cilantro, basil) - to taste;
vegetable oil - 4 tbsp. l.;
dried cumin - 1 pinch;
spicy capsicum- 1 PC.

Cooking:

1. Make a fire, install a grate on the fire. Put the pot on and heat it up well. Add vegetable oil to the pot.
2. Wash vegetables. Remove the stalk from the eggplants, cut them into cubes, soak in salt water, as in the first recipe, then rinse.
3. Wash potatoes, sweet peppers and carrots, peel and cut into cubes.
4. Wash and cut young zucchini with skin.
5. Cut the onion into half rings.
6. Peel and chop the garlic.
7. Make a cross-shaped incision on the tomatoes, pour boiling water over them and remove the skin.
8. Put the onion in the cauldron, fry it.
9. Add chopped potatoes, salt, pepper, fry it with cumin for 5 minutes.
10. Put sweet pepper, fry for 5 minutes.
11. Add eggplant.
12. After they are fried, put out the fire and then cook on coals.
13. Add water to the middle of the vegetables, close the lid and simmer until the potatoes soften.
14. Cut zucchini and tomatoes into cubes, chop greens, garlic.
15. Put them together with hot pepper in a cauldron and simmer for 10 minutes.

Preparation for the winter

Ingredients:

eggplant - 800 g;
bell pepper - 6 pcs.;
onion - 500 g;
young zucchini - 300 g;
carrots - 5 pcs.;
sunflower oil - 500 ml;
sugar - ½ tbsp. l.;
tomato paste - 200 g;
garlic - 1 head;
hot peppercorns - 5 g;
coriander seeds - 3 g;
6% vinegar - 100 ml.

Cooking:

1. Rinse the eggplant, remove the stalks, cut into 1x1 cm cubes and soak for 20-30 minutes. in salted water.
2. Wash, peel and dice carrots, zucchini. Carrots can also be grated.
3. Mix tomato paste with 100 ml of water.
4. Put all the ingredients and spices in a deep saucepan and simmer for 35 minutes.
5. Steam sterilize glass jars.
6. Pour ajapsandali into jars, roll up the lids.
7. Put them in a preheated oven on a baking sheet with metal lids down, sterilize for another 30 minutes. Store the workpiece at a temperature not higher than +3 degrees.

The taste of such a salad for the winter will differ from the traditional Georgian dish, as vinegar is used for canning. Its preparation time is 1.5 hours.

Secrets of experienced chefs

There are some tricks when preparing the dish:

A real ajapsandal should consist of large pieces of chopped vegetables, otherwise the dish is more like a stew, vegetable caviar or salad. When slicing, you should strive to make pieces of the same size so that there is no shift in flavor in favor of large components.
Before baking, it is recommended to make cuts in the form of a lattice on the eggplant slices. Thanks to this, the vegetable will bake better.
All the ingredients of ajapsandal must be brought to full readiness when frying. Crispy peppers or half-baked eggplants will break the delicate texture of the dish.
Onions and carrots should be stewed in a large amount of oil, since with this method of preparation they are not fried, but languish in their own juice. Thanks to this, the dish turns out tasty and juicy. Excess oil can be drained after frying. Onions after such processing do not lose their color and do not burn.
Hot peppers are recommended to be cut with rubber gloves. It is better to remove its seeds, since all the sharpness is concentrated in them.
So that the garlic does not darken, it is rubbed with coarse salt.
Salt is added at the end of cooking.
So that the main ingredients do not boil, potatoes are placed in ajapsandal.

Experienced chefs believe that the highlight of the dish lies in the combination of eggplant and cilantro, so do not neglect this spicy herb. Also, do not stew ajapsandal for too long. 15 minutes is enough. over low heat, otherwise the dish will overcook and lose taste.

One of the most delicious and healthy meals Caucasian cuisine is ajapsandali in Georgian, which is prepared from vegetables with the addition of fragrant spices and herbs. It is more like a thick soup than a stew. There are many variations of the recipe where different vegetables are used, which makes the dish taste special and look beautiful in the photo.

What is ajapsandali

For many centuries, food such as ajapsandali has been a traditional Georgian cuisine. Every housewife in Georgia should know how to cook this stew, because it forms the basis of the national menu. You can find similar variations in other regions of the Caucasus - Armenia, Dagestan, Azerbaijan, Abkhazia. Georgian vegetables are suitable for both everyday diet and celebration.

How to cook ajapsandal

Before studying recipes that explain how to cook Georgian stew, read the basic rules that do not depend on the variant of the dish. The technology for preparing Georgian ajapsandali has its own characteristics. Here recommendations from experienced chefs:

It is allowed to take any vegetables, experiment with proportions, but the main components must be eggplant, tomatoes, peppers and a large number of greenery.
If you cook a dish with a minimum addition of oil, it will turn out to be dietary.
Before cooking the rest of the vegetables, soak the eggplant in a weak saline solution for 10-15 minutes so that the dish does not taste bitter.
Ajapsandal will look more festive if you use sweet peppers of different colors.
If potatoes are added, the cooking time will increase.
It is better to take a pan with a thick bottom and high walls to get more liquid.

Ajapsandali recipe in Georgian

Such food is used as an independent dish, but it is also perfect as a side dish for meat. Thanks to the successful combination of different vegetables, this stew has a rich taste. Regardless of the added ingredients, Georgian ajapsandali can be included in the diet, because the calorie content of the dish, depending on the components, is only 65-85 kcal per 100 g.

Classical

Time: 45 minutes.
Servings: 5 persons.
Calorie content of the dish: 65 kcal / 100 g.
Purpose: for dinner.
Cuisine: Georgian.
Difficulty: medium.

The recipe for the classic unique ajapsandali, cooked in Georgian, necessarily includes vegetables such as bell peppers, tomatoes, and eggplants. AT traditional dish all ingredients are first grilled and then cut into large pieces 1.5 by 1.5 cm. If it is not possible to make ajapsandali on an open fire, a simple oven will do.

Ingredients:

sunflower oil - 100 g;
eggplant - 500 g;
carrot - 2 pcs.;
tomatoes - 4-5 pcs.;
onions - 3 pcs.;
fresh herbs - 1 bunch;
water - 400 ml;
Bulgarian pepper - 3 pcs.;
salt - 3 g;
garlic - 2 cloves;
black pepper - 2 g.

Cooking method:

Cut the eggplant into large rings, put in a deep bowl, sprinkle with a pinch of salt, mix everything thoroughly and leave for 10 minutes.
Place peppers and tomatoes tightly on a baking sheet, put in the oven for 10 minutes, turning on the mode at 250 degrees.
Remove the baking sheet, cool the contents and remove the skin from the vegetables.
Pepper cut into strips.
Put the tomatoes in a bowl and beat with a blender.
Carrot cut into large pieces.
Chop the onion in half rings and fry in a pan with carrots.
Chop the garlic as finely as possible.
Place the eggplant in a bowl.
Add the rest of the ajapsandali ingredients to the pan and mix well.
Add water, cover and simmer vegetables for 20-25 minutes.
Cut greens and decorate the finished dish.

With potato

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 75 kcal / 100 g.
Purpose: for dinner.
Cuisine: Georgian.
Difficulty: medium.

Ajapsandal prepared according to this recipe has a rich taste, but it will be more satisfying and high-calorie, so people on a diet, it is better to limit the consumption of this dish to 200-250 g per day. So that the ingredients of the Georgian ajapsandali have the same consistency, do not boil, you can add pre-cooked potatoes or start cooking with it.

Ingredients:

onion - 2 pcs.;
potatoes - 500 g;
eggplant - 6 pcs.;
cilantro, dill - 1 bunch;
ground pepper - 2 g;
broth - 300 ml;
sweet pepper - 3 pcs.;
vegetable oil - 150 g;
tomatoes - 4 pcs.;
garlic - 2 cloves;
salt - 3 g.

Cooking method:

Tomatoes with pepper put in the microwave for 30 seconds, remove and remove the skin from them.
Peel the eggplants from the purple peel, cut across and pour over salted boiling water.
Cut prepared vegetables into cubes.
Heat oil in a frying pan and add all ingredients.
Fry until golden brown, pour in the broth.
Simmer for 35 minutes, sprinkle with chopped herbs.

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 85 kcal / 100 g.
Purpose: for dinner.
Cuisine: Georgian.
Difficulty: above average.

If you cannot imagine your diet without meat products, pay attention to how to cook ajapsandal in Georgian with meat. The dish is combined with lamb, beef, chicken. Suitable for him and pork, turkey, veal. Gotta choose quality product without veins or carefully beat the meat before cooking ajapsandali, then it will be much softer and juicier.

Ingredients:

pork - 500 g;
onion - 200 g;
carrots - 5 pcs.;
tomatoes - 6 pcs.;
Bulgarian pepper - 3 pcs.;
parsley, cilantro, basil - 100 g;
eggplant - 5 pcs.;
garlic - 2 cloves;
butter - 200 g;
ground coriander, black pepper - 4 g.

Cooking method:

Cut the pork into medium cubes, dry on a napkin.
Put the oil in a container, fry the meat, add onions, carrots, peppers, cut into half rings.
Chop the rest of the vegetables and herbs.
Peel the tomatoes, grind in a blender or crush with a fork, add 0.5 l of water, boil down to 250 ml.
Mix it all together, pour tomato sauce, simmer for 30-35 minutes.

For the winter

Time: 65 minutes.
Number of servings: 15 persons.
Calorie content of the dish: 70 kcal / 100 g.
Purpose: for dinner.
Cuisine: Caucasian.
Difficulty: medium.

If you want to use it tasty dish regardless of the time of year, it is recommended to cook ajapsandal for the winter. Such an appetizer will differ from the national Georgian one, because in traditional recipe vinegar is not used, but its main components and unique taste will be preserved. It is allowed to experiment by adding zucchini or cucumbers.

Ingredients:

eggplant - 0.8 kg;
vegetable oil - 500 ml;
sweet bell pepper - 6 pcs.;
onion - 0.5 kg;
sugar - 0.5 tbsp. l.;
tomato paste - 200 g;
salt - 1 tbsp. l.;
garlic - 1 head;
hot peppercorns - 5 g;
coriander seeds - 3 g;
vinegar 6% - 100 ml;
young zucchini - 300 g;
carrots - 5 pcs.

Cooking method:

Prepare the eggplants by cutting them into 1 x 1 cm cubes and soaking them in salted water for 20 minutes.
Cut or grate carrots, zucchini.
Chop onion and garlic.
Put all the ingredients in a deep saucepan, pour in the oil, pepper and salt.
To tomato paste add 100 g of water, pour into a saucepan.
Simmer for 35 minutes.
Pour into pre-treated jars, roll up the lids.
Put the jars in the oven on a baking sheet with the lids up.
Sterilize for another half an hour.
Store at 3-6 degrees above zero.

Jill sandalwood recipe. Ajapsandali in Georgian: the perfect summer treat

Ingredients:

Very tasty ajapsandal. Step by step recipe

Description

Ingredients

Cooking steps

Diet recipe (in the oven)

In a slow cooker

With meat

On the grill

At the stake in a cauldron

Preparation for the winter

Secrets of experienced chefs

What is ajapsandali

How to cook ajapsandal

Ajapsandali recipe in Georgian

Classical

With potato

For the winter

Video

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