Ajapsandali is a favorite Georgian recipe

8-03-2017, 17:19
Ajapsandali is a favorite Georgian recipe

Ajapsandali is now synonymous with summer for me because I learned how to cook it in the summer. And since then I cook at least once a week.
Ajapsandali is a favorite Georgian recipe

Ajapsandali is a Georgian dish. I don’t know much about Georgian cuisine, but everything I know and try (khinkali, suluguni, lobby, zinandali and kinzmarauli) was very emotional.
Ajapsandali is a favorite Georgian recipe

Ajapsandali in this sense is no exception. Want to check it out? Then here is my favorite Georgian recipe.
Ajapsandali is a favorite Georgian recipe

Ingredients:
three eggplants
6-8 medium potatoes
two or three bell peppers
one large onion
two cloves of garlic
500 grams of cherry tomatoes or two or three large tomatoes
bunch of cilantro and bunch of parsley.
Cooking
First of all, eggplants need to be cleaned and cut. I can cut it as much as I like. I’m cutting large, without removing the skin (when I tried it for the first time, I didn’t know that the skin can be removed, and now I don’t see the point) with a 4 × 5 cm quadrilateral.
Then they need to be put in some kind of bowl and add water for 15 minutes. When 15 minutes have passed, pour out the water and start to make potatoes. It's all very simple. Just take the potatoes, the one you like. Cut it the way you like it. And fry. After 5-7 minutes after the potatoes hit the hot frying pan, add eggplants to it.
In five minutes, you should have almost fried potatoes and almost soft and ready-to-eat eggplants. By myself I know that a beginner wants to bring them to readiness. But keep yourself in hand. It is not necessary to bring them to readiness, otherwise in the end everything will be falling apart. It is necessary to remove them from the stove, pour into some plate and cover with another plate or lid. And add the onion to the same pan with the remaining oil there (I cut it with rings, because it is so beautiful).
Five minutes later add pepper to onions, and five more tomatoes.
As soon as you notice that the liquid that is formed in the pan due to the tomatoes begins to decrease, add the eggplants and potatoes waiting in the course of the hour to the pan.Whatever it was, the combined elements of ajapsandali should be another 10 minutes to tease you with their smell on the fire. It all depends on the potato. Sometimes a good potato and quickly cooked. It happens so so, try it. Once the potatoes are fried, and the eggplants are soft and edible, turn off the heat.
And then the final touch - salt and black pepper to taste (I do not put pepper) + chopped cilantro with parsley. Mix.

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