Ajapsandal salad in the oven recipe. Adjapsandal - Georgian recipe

Caucasian, Balkan and Middle Eastern peoples have many dishes that are prepared from a whole range of vegetables and herbs: eggplants, tomatoes, bell peppers, onions, beans, basil, rosemary, etc. Sometimes potatoes and green beans are added to the dishes. Everywhere this vegetable dish is called differently: ajapsandal, imambayadi, etc. We are used to calling such dishes with the simple word "stew".

In southern countries, any housewife knows how to cook ajapsandal. This dish becomes a staple food in the summer and allows the body to accumulate a supply of vitamins for the coming winter. In addition, it is easy to digest and low in calories. In this article, we will tell you how to properly prepare ajapsandal.

Fortified thick soup

With the arrival of summer, when fresh vegetables appear in the vegetable markets, I want to give up all meat and eat exclusively plant foods. This is our body hungry for fresh vegetables requires its own. And so, having bought eggplants, peppers, tomatoes and herbs at the market, we go home to cook something delicious and light. Despite the fact that it is not customary to cook eastern ajapsandal in our latitudes, Russian housewives, having once tried this delicious dish, begin to ask how to cook ajapsandal. Having learned about the simplicity of the recipe, they immediately start cooking this thick soup full of vitamins.

Classic recipe (Georgian)

Today, there are many ways to prepare this southern dish. Each of the peoples made their own adjustments to the original recipe. Someone cooks it watery, someone, on the contrary, is very thick. Some add potatoes, and many add green beans or carrots and even cabbage. The classic recipe for this dish consists of the following ingredients:

• eggplant - 4 pieces;
• tomatoes - 1 kilogram;
• bell peppers red and green - half a kilogram;
• large onions - 2-3 heads;
• garlic - 3-4 cloves;
• 1 bunch of greens, consisting of basil, parsley, cilantro, rosemary, etc.;
• spices;
• vegetable or butter.

Now you will learn how to make ajapsandal.

Step by step recipe

1. Peel the eggplants, cut into cubes with a sharp knife, salt and set aside.
2. Pepper to remove seeds and stalks, cut into strips.
3. Dip the tomatoes in boiling water, and then in cold water, to make it easier to remove the skin. Cut into rings.
4. Peel the onion and garlic. Chop the onion into thin half rings and finely chop the garlic.
5. Rinse the herbs thoroughly in water. Then dry and chop finely.
6. Squeeze a handful of eggplants so that the bitterness flows out.
7. Take a large saucepan with a thick bottom and put vegetables in it in layers: eggplants, peppers, onions, garlic and tomatoes, herbs, etc. Leave some herbs to serve on the table.
8. Season vegetables with black and red pepper.
9. Pour in half a glass of vegetable (sunflower or corn) oil. Put Ajapsandal on low heat. Boil enough to make
10. At the end, taste the dish and, if necessary, add salt.

Now you know how to make ajapsandal according to the classic recipe. It is served in deep ceramic bowls, sprinkled with abundant herbs.

Meat ajapsandal

In Armenia, this dish is prepared according to two recipes. One of them is classic vegetarian, the second is meat. Surely, you are interested in how to cook ajapsandal with meat according to the Armenian recipe. After all, some men cannot be forced to eat dishes that do not contain this product. According to it, it turns out not as thick as in the previous recipe, but more satisfying and tasty. We present to your attention a list of ingredients, as well as instructions on how to cook ajapsandal in Armenian.

Products you need

In order to prepare a dish according to this recipe, you need to have:

• Fatty meat with bones: either beef or lamb - about 1 kg.
• Eggplant - 3 pcs.
• Tomatoes - 4-5 pcs.
• Red, yellow and green bell peppers - two from each color.
• 1 chinky hot pepper.
• Large potatoes - 4-5 tubers.
• Red onions - 2-3 pieces.
• Basil and rosemary - half a bunch (dried herbs can be used).
• Bay leaf - 2-3 pcs.
• A pinch of black pepper.
• Ghee butter - 1-2 tablespoons.

Cooking method

And now we will tell you how to cook ajapsandal in Armenian.

• The meat should be cut into medium-sized pieces and rinsed thoroughly under water.
• Put two spoons on the bottom of the pan and put it on fire.
• Peel the onion, chop finely, put in a saucepan and fry in oil until golden brown.
• Add pieces of meat to the onion, mix, pepper and cover. Reduce the fire, leave the meat to simmer with onions.
• After 5-7 minutes, pour in boiled water to the middle of the sides of the pan. Let the broth simmer for another 10 minutes.
• While the broth is cooking, peel the eggplants and cut into cubes.
• Also prepare the pepper by chopping into half rings.
• Peel the tomatoes using the method described in the previous recipe and cut into circles.
• Chop the peeled potatoes into the same cubes as the eggplants.
• Finely chop the greens.
• Gradually add eggplants to the broth, then pepper, potatoes - and at the very end the tomatoes. Ten minutes before cooking, add bay leaves and herbs, leaving a little to sprinkle before serving.

As you noticed, potatoes are added in the Armenian version. Therefore, our men will like this recipe more, since it contains both meat and our favorite. Thus, you have learned how to cook ajapsandal with potatoes. By the way, Armenian housewives sometimes add green beans to this dish, which gives it an original taste.

Conclusion

Ajapsandal, whether it was cooked with meat or not, is a very tasty and healthy dish. Everyone who has tasted it at least once in his life will not refuse to taste the oriental food again. The recipes given by us, as you noticed, are quite simple, everyone can easily cook them.

Ajapsandali (ajapsandal, ajapsanda) is a Georgian, Armenian and Azerbaijani vegetable dish that reminds us of our usual eggplant sauté. We will tell you how to cook ajapsandali in several ways and the recipe for canning it in this material, and so that you can do everything without any special difficulties, we offer detailed descriptions of the cooking process with beautiful photos.

Adjapsandali in Georgian

The classic recipe is the basis that can always be supplemented at your discretion. The main rule that must be observed when making ajapsandali in Georgian is not to turn vegetables into porridge, since then it will be a completely different dish.

The list of necessary products per 1 kilogram of eggplant:

• ripe juicy tomatoes - 0.5 kg;
• onions - 350 g;
• sweet pepper - 0.5 kg;
• chili - 1 pod;
• fresh basil, cilantro, parsley - handful each;
• garlic - 1 head;
• Odorless Oleina for frying - 300 ml;
• salt, freshly ground black pepper.

Step-by-step instructions for cooking:

1. Wash medium sized eggplants, dry and cut into halves of rings. We put in a bowl, add salt, mix and leave for a while in order for the glass to bitterness.
2. We remove the pods of bell pepper from the stalk and seeds, rinse and cut into strips of centimeter width.
3. Cut the tomatoes into cubes, and the onion into half rings, but not very wide. Chop garlic and chili in thin plates.
4. Pour oil into a thick frying pan and heat well. We squeeze the blue ones from the released juice and fry in parts. They need to be disturbed as little as possible. It is best to put them in enough so that they completely cover the bottom. Thoroughly fry them on both sides, remove them on a plate.
5. In the same skillet, add fat, fry the peppers and then the onions.
6. Simultaneously simmer the tomatoes in another skillet. Everything must be done under the lid so that the juice does not evaporate. At the end of cooking, add the garlic and chilli plates, add and pepper, sprinkle with finely chopped fresh herb.
7. Pour a little oil into the brazier and pour the fried vegetables. Gently mix them, fill them with tomato mixture and let them boil slightly for no more than 10 minutes. A tasty and healthy Georgian dish is ready.

Classic Armenian ajapsandal

The Armenian recipe differs slightly in its composition. It is also thinner and more like a soup than a stew. We suggest you make ajapsandal from Stalik Khankishiev.

List of required ingredients:

• 1 kg of pork;
• 700 g of blue and bell peppers;
• hot pepper pod;
• 500 g tomato;
• peeled potatoes - 700 g;
• carrots - 300 g;
• onion - 300 g;
• garlic - half the head;
• dried herbs: basil, rosemary;
• lavrushka - 3 pcs.;
• ghee - 200 g;
• salt, pepper, water.

Description of the cooking process:

1. We cut the washed and dried blue ones into pieces, 3 centimeters wide. Stir with salt and leave for half an hour to make the glass bitter.
2. Cut the peeled potatoes into the same cubes as the eggplants. Cut onions and peppers into not very thin half-rings, carrots - into cubes. Garlic and chili mode in small pieces.
3. Cut the meat into pieces 2 centimeters wide.
4. In a brazier or cauldron, we drown some of the oil. Bring the onions and carrots to golden brown. Add pork and fry until golden brown. Now add liquid enough to completely submerge the meat. We are waiting for everything to boil, then add spices, add salt and let it boil for a short time.
5. Now, every five minutes, we lay in turn blue, potatoes, pepper.
6. Grind with garlic and hot pepper. Remove the peel from the tomatoes, cut them into rings and spread on top of our food.
7. We reduce the temperature to a minimum, close the lid and simmer for a little less than an hour. Pour the finished ajapsandali with meat into plates and sprinkle with fresh chopped herbs.

Adjapsandali in the oven

In a modern kitchen, you can use household appliances to prepare such a tasty and healthy dish. So ajapsandal in the oven is obtained with a richer taste of vegetables.

To make ajapsandal this way you will need:

• 4 eggplants;
• 4 tomatoes;
• 2 pods of sweet pepper;
• 2 onions;
• 1 kg of potatoes;
• ½ head of garlic;
• 100 g spread;
• a little water;
• salt pepper.

Cooking instructions:

1. Blue ones, as usual, need to get rid of bitterness. Therefore, add the regime in pieces of the same size, add and leave for half an hour. Drain the resulting dark liquid.
2. Potato tubers - mode in slices, pepper - in thin strips, onion - in half rings.
3. Divide the tomatoes into slices, after washing and drying them.
4. In a deep heat-resistant form, melt the spread. Fry the onion until transparent, add the potatoes and fry for 5 minutes. Add the blue ones, gently mix the pepper, add salt, pepper and fry the same amount.
5. Squeeze out the garlic, put the tomato slices and pour in some water. We close the lid and put to stew for half an hour in the oven at 180 degrees.
6. When the vegetables are ready, you can pour fresh herbs into the brazier, cover with a lid just a little. Then ajapsanda will have a pleasant spring scent.

Ajapsandal on the fire on the grill

Vegetables made in this way are perfect for kebabs. And its usefulness is undeniable, since it is prepared without a single drop of fat. And so that everything works out for you exactly as it should, we offer you a step-by-step recipe for ajapsandal, made on the grill.

List of required products:

• blue - 3 pcs.;
• tomatoes - 4 pcs.;
• onion - 3 pcs.;
• sweet pepper - 3 pods;
• garlic - a few cloves;
• greens taste;
• vinegar, vegetable oil - a little.

Cooking description:

1. Ajapsandal on the grill is prepared quite simply. We wash all vegetables, get rid of husks, stalks and seeds. We string them on skewers (except for garlic), which we lay out on the grill net. We bake them until tender.
2. Hot tomatoes and eggplants need to be dipped in cold water for a few minutes, peel them off and cut into large pieces. We cut the rest of the products there. Fill with a few drops of oil and vinegar. Grind with finely chopped garlic and herbs. If desired, you can add salt and grind with ground black pepper.

Adjapsandali for the winter

Such yummy can be easily prepared for the winter. It turns out to be very tasty, slightly spicy.

To prepare it based on 2 half-liter jars, take:

• blue ones - 500 g;
• onion - 200 g;
• mild pepper - 300 g;
• tomatoes - 200 g;
• garlic - 2 cloves;
• tomato paste - 2 tons of spoons;
• Oleina - 100 ml;
• vinegar - 50 ml;
• water - 50 ml;
• salt - 1 tsp;
• sugar - 1.5 tbsp. spoons;
• freshly ground pepper - 0.5 tsp;
• hops-suneli - 3 pinches.

Detailed description:

1. Since we will cook for storage in jars for the winter, the dishes must be carefully washed and sterilized.
2. Cut the washed eggplants into halves of rings. Add salt and leave for half an hour, letting the bitterness drain. Then fry them in a frying pan in a small amount of oil until half cooked (about 10 minutes). We put it in a saucepan.
3. Fry the chopped onion until golden, add chopped tomatoes and a little water. Simmer over low heat for about 5 minutes. We put it in a saucepan.
4. Pepper mode in cubes, fry in a skillet covered with a lid for about 10 minutes. Pour it into the rest of the products, add salt, add spices, finely chopped garlic.
5. Mix well and set to stew for 15 minutes, sometimes stir so that the components do not burn. We add vinegar, wait quite a bit and remove the fire.
6. The twist is very hot in cans. We wrap it up overnight and then store it as usual.

If you decide to cook an unusual vegetable dish, then our proposed recipes for delicious ajapsandali will come in handy. Thanks to them, your loved ones will be able to plunge into the atmosphere of real Caucasian cuisine and get a huge supply of vitamins.

Video: Vegetable Ajapsandali

Ajapsandal for Eastern peoples is like dumplings for Russians, borscht for Ukrainians, pasta for Italians, onion soup for the French, or pudding for the British. Perhaps the comparison is not entirely successful, but the essence is not difficult to grasp. Although the set of ingredients from which ajapsandal is prepared is almost the same everywhere, every Georgian, Abkhazian, Azerbaijani or Armenian woman adds something of her own to the juicy vegetable caviar. Therefore, the dish turns out with a twist, peppercorn, a cherry on the cake ... In general, call it what you want. The meaning will remain the same. For example, I prepare this dish as described in the photo recipe below. And although I do not have the slightest, even the most distant relation to the peoples of the East, I offer my own interpretation of the famous snack. Because it turns out to be really tasty. So much so that you want to eat straight with a spoon.

Ajapsandal is made from the following ingredients:

How we will cook ajapsandal (step by step recipe with photo):

Let's start cooking summer fragrant ajapsandal? Wash vegetables thoroughly. Soak up moisture. Wrap eggplants, bell peppers, squash and tomatoes with aluminum foil, shiny side out. Preheat the oven to 180-200 degrees. Transfer prepared vegetables to a wire rack or baking sheet. Take out baked ingredients as you cook. Large tomatoes will be ready in 10-15 minutes. The pepper will be ready in 5 minutes. Check immediately if the eggplants are baked by wearing an oven mitt. They should be soft to the touch. The zucchini is cooked the longest. In the oven, he should spend about 20-25 minutes. On a note. Cooking in the oven can be replaced by roasting over a fire. Smoky snack tastes even better.
Cool the baked vegetables. Peel off the foil carefully. Clean up. It's easy to do even with your hands, the skin practically disappears by itself.
Are the vegetables comfortable to touch? Start slicing. I used to make ajapsandal from vegetables cut into small cubes. This is what this photo recipe demonstrates. But no one will be offended if you cut into cubes. The first is pepper. Because it cooled down the fastest. But you can change the cutting sequence.
Eggplant. It is advisable to use young "blue" ones so as not to taste bitter. And large grains in the dish do not look very appetizing.
Tomatoes. But baked tomatoes cannot be cut into cubes. The soft pulp "spreads" even under a sharp knife. Well, okay. This will be a light tomato dressing, with which the ajapsandal will be even juicier and tastier.
From the baked zucchini remained. The skin does not come off as easily from it as from other vegetables. We'll have to work with a knife. Also cut the squash pulp into cubes. If there are large seeds, discard them.
Now the spices. Take 3-4 medium garlic cloves. Peel and finely chop.
Cilantro and basil. This aromatic splendor can be substituted with parsley. Or use only cilantro. Wash the selected greens. Dry. Chop finely.

Ajapsandal (or ajapsandali, sandals) is a dish made from eggplants and other vegetables, typical of Caucasian cuisine. "Delightful" - this is how you can translate the name of this appetizer popular in the East. We offer the readers of the site "New Domostroy" to cook ajapsandal according to classic Georgian, Armenian, Azerbaijani and Abkhaz recipes in order to find out which version of the vegetable stew is more to their taste. We will also give recipes according to which a popular multi-vegetable snack can be made in the oven and slow cooker. In addition, we will tell you how to cook ajapsandal with meat and minced meat.

How ajapsandal differs in different national cuisines

Ajapsandal is cooked in Georgia, Armenia, Abkhazia, Azerbaijan, and in every country it is considered its own. It is noteworthy that in each of the kitchens there are several variants of ajapsandal. Recipes differ not only in composition, but also in the set of spices, the nature of chopping vegetables, and the method of their heat treatment.

Usually Caucasian vegetable stew is made from eggplants, tomatoes and sweet peppers with the addition of onions, spices and herbs. The snack can also include potatoes, carrots, zucchini, green beans, hot peppers, garlic, and meat.

• After analyzing the most popular recipes, we came to the conclusion that Georgian ajapsandali recipes usually include potatoes and garlic. From greens, preference is given to cilantro, from seasonings - hop-suneli. Eggplants are cut into circles for him, tomatoes are peeled and mashed. The vegetables that make up the dish are stewed, but the onions can be fried beforehand.
• Abkhazian ajapsandal is often made with the addition of carrots, potatoes, hot peppers. Basil is most often found in the composition of greens. Quenching remains the preferred method of heat treating food. Vegetables are usually diced.
• Armenian ajapsandal is made from coarsely chopped vegetables, pre-fried or baked. The onions can remain soggy. Tomatoes sometimes remain raw too, sometimes they are added in the end in the form of large slices so that they can keep their shape.
• Azerbaijani recipes also usually involve frying or baking vegetables and serving them in the form of a vegetable stew or salad, but the vegetables are not cut as coarsely as for ajapsadal in Armenian.

Classic ajapsandal is cooked without meat, but sometimes it is still made with the addition of veal, lamb, poultry. Less commonly, pork or minced meat is added, but sometimes several types of meat products are used at once. These recipes can be called modern, especially if an electric grill or a slow cooker is used for their preparation.

We've collected 9 of the best ajapsandal recipes in our opinion, so you have a lot to choose from. Moreover: you can cook Caucasian vegetable stew every time in a new way, thus diversifying the family menu.

Culinary secrets

• You've probably noticed that sometimes the eggplant tastes bitter. Solanine, a substance that can cause poisoning, gives them bitterness. Especially a lot of it accumulates under the skin of mature vegetables, it gives them a greenish tint. Fortunately, you can get rid of solanine in 10-20 minutes. To do this, it is enough to sprinkle pieces of "blue" with salt or soak them in a solution of 20 g of salt per 1 liter of water.
• If you do not want the eggplants to turn into a smudge, do not peel them before cooking and chop them coarsely.
• Vegetables will retain their shape better if they are first fried until golden brown or baked, and then combined and stewed until tender.
• If you want garlic to add spice to your dish, add it at the very end or even after cooking.
• It is also advisable to add greens at the last stage of preparing ajapsandal or even before serving it.
• A dish made from vegetables baked or stewed without frying turns out to be less high in calories.
• If you want the finished dish to look aesthetically pleasing, follow the sequence of placing the food and cooking time recommended by the recipe.

Ajapsandal can serve as a salad, side dish, main course, soup and even a sauce. The choice of a recipe depends on what kind of result the chef is aiming for. However, regardless of the variant of the dish, it will turn out to be tasty, aromatic, bright and very healthy.

Adjapsandali in Georgian (with potatoes)

What do you need:

• eggplant - 0.5 kg;
• potatoes - 0.4 kg;
• onions - 0.2 kg;
• tomatoes - 0.5 kg;
• sweet and hot peppers - to taste;
• garlic - 2 cloves;
• fresh cilantro, salt to taste;

How to cook:

1. Eggplants, without peeling, cut into 1 cm circles, salt, leave for 10 minutes. Shake off the salt, wash and pat dry the vegetables with a napkin.
2. Cut the onion into thin half rings.
3. After pouring boiling water over the tomatoes, peel and turn into mashed potatoes, rubbing through a sieve or interrupting with a blender.
4. Cut the bell peppers into half rings or quarters of rings, hot peppers - as small as possible.
5. Chop the garlic and herbs, pour them together with salt and hot pepper.
6. Stew the onion in hot oil, add the eggplant and bell pepper.
7. After 5 minutes, add the potatoes, peeled and chopped into large pieces.
8. After another 5 minutes, pour in the tomato puree, simmer until the potatoes are soft.
9. Add garlic dressing, salt the dish if necessary.
10. After stewing the vegetables for another 5 minutes, remove the pan with them from the heat.

Ajapsandali prepared according to this recipe should be served hot, but there is another recipe for this dish, which is served cold in Georgia.

Georgian ajapsandali sauce for meat

What do you need:

• eggplant - 0.5 kg;
• onions - 0.25 kg;
• tomatoes - 0.8 kg;
• Bulgarian pepper - 0.4 kg;
• parsley, cilantro, basil, savory - 10-20 g each;
• garlic - 2 cloves;
• refined vegetable oil - 50 ml;
• salt - to your taste.

How to cook:

1. Place the tomatoes in boiling water. Blanch them for 5-10 minutes, cool and rub through a sieve, while removing the skin.
2. Bake eggplants until soft, cool, peel, divide into fibers.
3. Cut the pepper into small strips.
4. Finely chop the onion, fry until golden brown.
5. Add finely chopped garlic and pepper. Saute them with the onions for a few minutes.
6. Add tomato puree. Put it out until it thickens.
7. Add eggplant and chopped greens, salt.
8. Simmer the sauce for 2-3 minutes after boiling, remove from heat.

Ajapsandali prepared according to this recipe has the consistency of a sauce. Served cold, it is a delicious addition to meat.

Ajapsandal in Armenian with meat

What do you need:

• meat (any) - 0.5 kg;
• eggplant - 0.5 kg;
• potatoes (optional) - 0.5 kg;
• tomatoes - 0.5 kg;
• sweet pepper - 0.5 kg;
• onions - 100 g;
• fresh cilantro or basil - 50 g;
• butter - 50 g;
• water - 0.2 l;
• salt, pepper mixture - to taste.

How to cook:

1. Wash the meat, peel from films, cut into small cubes.
2. Cut the eggplants into thick semicircles or quarters of circles, salt, and leave for 10 minutes. Rinse, pat dry with a towel.
3. Cut the onion into thin half rings.
4. Cut the tomatoes into large slices without peeling.
5. Pepper, peeled from seeds, cut into wide halves or quarters of rings.
6. Peel the potatoes, cut into 1.5 cm cubes.
7. In a cauldron or saucepan with a non-stick coating, melt the butter and brown the meat in it.
8. Add spices and half a glass of water. Simmer the meat for 10-15 minutes.
9. While the butter is stewing, separately brown the onion and eggplant in a skillet in vegetable oil.
10. Add toasted vegetables, potatoes and peppers to the meat. Pour in the remaining water.
11. Simmer the vegetables for 15-20 minutes, until the potatoes are tender.
12. Add tomatoes and chopped herbs, salt and stir.
13. Simmer vegetables and meat for another 10 minutes.

When serving, ajapsandal can be sprinkled with fresh herbs. It can also be supplemented with minced garlic, but everyone adds it to their liking.

Ajapsandal salad in azerbaijani

What do you need:

• eggplant - 0.4 kg;
• tomatoes - 0.5 kg;
• sweet pepper - 0.5 kg;
• garlic - 2 cloves;
• onions - 100 g;
• cilantro - 50 g;
• vegetable oil, salt, pepper - to taste.

How to cook:

1. Grease an ovenproof dish with oil, put pepper, eggplant and tomatoes in it. Send to an oven preheated to 180 degrees and leave in it until the vegetables are tender.
2. Place vegetables in a pot of cold water to cool. Clean up.
3. Cut the tomatoes into large slices, peppers and eggplants into strips.
4. Stir in chopped vegetables.
5. Add finely chopped garlic, thin rings of fresh onions, and chopped herbs. Salt, season, add oil. Stir and serve.

Azerbaijani ajapsandal salad can be served warm and cold.

Abkhazian Ajapsandal with carrots

What do you need:

• eggplant - 0.5 kg;
• tomatoes - 0.5 kg;
• carrots - 0.2 kg;
• sweet pepper - 0.4 kg;
• garlic - 1 head;
• refined vegetable oil - 40 ml;
• water (optional) - to taste;
• salt, seasonings - to taste.

How to cook:

1. Cut the eggplants into cubes about 1-1.5 cm in size, immerse them in a saline solution, rinse after 15 minutes, let them dry.
2. Peel the carrots, cut into circles. If the vegetables are large, it is better to cut them into quarters or even small cubes.
3. Scald the tomatoes with boiling water, remove the skin from them. Cut the pulp into large cubes.
4. Cut the pepper into thick rings.
5. Chop the garlic cloves finely with a knife.
6. Heat the oil, brown the eggplant in it.
7. Add the carrots, and 5 minutes after that add the pepper.
8. After 5 minutes, add the tomatoes and garlic, salt and seasonings. Add a little water, cover the skillet with a lid and simmer the vegetables for 10 minutes.

Fragrant ajapsandal, prepared according to the Abkhaz recipe, turns out to be satisfying, but not too high in calories. It is served as a side dish for meat or as an independent dish.

Diet ajapsandal in the oven

What do you need:

• eggplant - 0.5 kg;
• tomatoes - 0.5 kg;
• sweet pepper - 0.5 kg;
• onions - 100 g;
• cilantro, basil - 20-30 g each;
• hot pepper - 0.5-1 pod;
• grape vinegar (6 percent) - 20 ml;
• olive oil - 40 ml;
• refined sunflower oil - 20 ml;
• salt to taste.

How to cook:

1. Wash eggplants, tomatoes and bell peppers, dry, cut into large cubes or circles.
2. Put the vegetables in a dish greased with sunflower oil and put in an oven preheated to 180 degrees for 20 minutes.
3. Cut the onion (preferably purple) into half rings.
4. Chop the herbs finely.
5. Chop peeled hot peppers as small as possible.
6. Combine all the ingredients of the snack, season with a mixture of vinegar, olive oil and salt.

A Caucasian appetizer made according to this recipe can be served hot and cold as a salad, a side dish for meat or a main course.

Ajapsandali in a multicooker

What do you need:

• eggplant - 0.5 kg;
• tomatoes - 0.5 kg;
• sweet pepper - 0.25 kg;
• potatoes - 0.3 kg;
• onions - 100 g;
• refined vegetable oil - 60 ml;
• garlic - 2 cloves;
• cilantro or other herbs, salt to taste.

How to cook:

1. Cut the vegetables into one and a half centimeters cubes.
2. Pour oil into the bottom of the multicooker.
3. Put the onions first, then the eggplants, on them - the peppers, then the potatoes, then the tomatoes.
4. Start the unit in extinguishing mode. Set the timer for an hour.
5. Salt, add crushed garlic, chopped herbs, mix.
6. Keep the food in the heating mode for 10-15 minutes and serve.

This ajapsandali recipe is closest to Georgian cuisine. Eating on it turns out to be useful. If you want to reduce its calorie content, you can cut the amount of oil used in half.

Ajapsandal with minced meat

What do you need:

• eggplant - 0.5 kg;
• minced meat (meat, chicken) - 0.5 kg;
• tomatoes - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• onions - 0.25 kg;
• salt, suneli hops, fresh cilantro - to taste;
• garlic - 5-6 cloves;
• vegetable oil - how much will it take.

How to cook:

1. Cut the eggplants into 0.5 cm thick slices and add salt. Shake off excess salt after 10 minutes.
2. Fry the eggplants for a few minutes so that they are browned on both sides, remove from the pan.
3. Place the minced meat in place of the eggplants, previously mixed with chopped garlic and onions. Fry until gray.
4. Put eggplants on the minced meat, sprinkle them with half rings of pepper, put peeled and cut tomatoes into small cubes on top.
5. Simmer vegetables with minced meat over low heat for 20 minutes, add salt, seasonings, herbs. Continue cooking for 10 minutes.

This variation of ajapsandali is not classic, but it is very popular. This is due to the excellent organoleptic qualities of the food and the simplicity of its preparation.

Adjapsandal with zucchini

What do you need:

• eggplant - 2 pcs.;
• zucchini - 1 pc.;
• tomatoes - 2-3 pcs.;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• bell pepper - 1 pc.;
• salt, hops-suneli - to taste;
• tkemali sauce, adjika or ketchup - 50 ml;
• water - 100 ml;
• oil - how much will it take.

How to cook:

1. Cut the vegetables into large cubes.
2. Pour oil into a cauldron, put onions and zucchini into it. Fry until the characteristic aroma appears.
3. At the same time, heat the oil in a frying pan and fry the eggplants in it.
4. Transfer the eggplants to the zucchini, add the potatoes and pepper. Salt, season. Dilute the sauce with boiled water, pour into a cauldron.
5. Cover the cauldron with a lid. Simmer vegetables for 15-20 minutes.
6. Add tomatoes. After 10 minutes, stir the appetizer and remove the cauldron from heat.

When serving, sprinkle ajapsandal with finely chopped herbs. Crushed garlic can also be added.

Ajapsandal is a popular Caucasian vegetable dish dominated by eggplants and tomatoes. Sometimes it is prepared with the addition of meat or minced meat. Due to the large amount of herbs and spices in the food, it turns out to be not only tasty, but also aromatic. There are many recipes for this appetizer, because in different countries it is prepared in different ways. Our readers have the opportunity to try several options for ajapsandali and choose the one that best suits their gastronomic preferences.

Ajapsandali (or ajapsandal) in Georgian is an incredibly aromatic vegetable dish with spices and herbs. It can be eaten as a hot stew or served as a spicy cold appetizer.

Products for ajapsandali

The basis of the dish is vegetables: eggplants, tomatoes, carrots, onions, garlic and bell peppers.

Vegetables should be ripe and juicy, as their condition directly affects the taste of the dish.

In addition to the vegetable component, greens are used - basil, parsley and cilantro.

Greens must certainly be fresh, dried will not give the desired aroma and taste

And of course, as in all Georgian dishes, spices play the first violin in the symphony of taste. Their set varies depending on the region of the country, but the classic recipe includes black pepper, saffron, coriander and utskho-suneli.

Saffron is the most expensive spice, it is also called "red gold", but it is he who gives Georgian dishes a unique aroma and taste

The result is a bright and delicious dish that is served with fresh bread or lavash.

Fresh bread is served with the dish in order to collect it with the crumb of a delicious sauce

Classic recipe from Tinatin Mzhavanadze

A little tip: try to prepare everything in advance. Wash and chop vegetables, provide free space on your desktop. In this case, the preparation of a fragrant dish will take less time and effort.

Ingredients:

• 4 tomatoes;
• 3 onions;
• 4 sweet peppers;
• 3 carrots;
• 4 eggplants;
• 6 cloves of garlic;
• 50 g of basil, cilantro and parsley;
• 1 tsp sea ​​salt;
• 1/3 tsp black pepper;
• 1/3 tsp utsho-suneli;
• 1/4 tsp ground coriander;
• a pinch of saffron;
• 5 tbsp. l. vegetable oil.

Step by step recipe:

1. Cut the eggplants into slices.

   Cut the blue into circles 1-1.5 cm thick

2. Sprinkle them with a pinch of salt and leave in a bowl for 30-40 minutes to remove the bitter taste.

   Salt will draw out bitterness from vegetables and make them tender.

3. Then fry the eggplants on both sides in a pan with hot oil.
   

   Eggplant must be fried until golden brown.

4. Pepper the seeds and cut into semicircles.
   

   Choose a juicy and fresh pepper, the saturation of the sauce depends on it

5. Peel the onion and chop.

   Do not cut the onion too finely, it should be noticeable in the finished dish

6. Peel the carrots and cut into thin strips.
   

   A sharp knife is required for thinly slicing carrots.

7. Now you need to fry the carrots and onions until golden brown.
   

   Avoid sticking vegetables, otherwise ajapsandali will have an unpleasant aftertaste.

8. Chop the herbs.

   Try not to chop the greens too finely.

9. Make cruciform cuts on the tomatoes and scald them with boiling water.
   

   Cut tomatoes are easier to peel off

10. Cool the scalded tomatoes a little and peel them off.
    

    Boiling water does not harm the taste of tomatoes

11. Then chop the tomatoes and place them in the blender bowl. Grind until puree.
    

    You can cut tomatoes arbitrarily, remembering to remove the hard core

    It is better to take fresh garlic, this will give the dish a sharp, tantalizing aroma.

12. The cloves of garlic must be ground in a mortar with a pinch of salt until they become gruel. Then add to the pan with ajapsandali, cover, turn off the heat and let stand for 5-7 minutes.
    

    When laying out ajapsandali on plates, try to evenly distribute in each sauce and vegetables

Video: ajapsandal with potatoes

This year, a record number of sweet peppers and eggplants have grown at our dacha. So I wondered what to cook from them. Winter preservation, peppers stuffed in various ways, eggplant caviar - I tried all the recipes, and the vegetables sang and sang everything. Then I remembered about ajapsandali. A spicy, fragrant dish with a Georgian flavor was to everyone's taste. I served it with homemade bread and fresh vegetable salad. The most amazing thing is that we ate this dish at least three times a week, but no one complained about the monotony. Indeed, by varying the amount and composition of spices, you can add new flavoring accents each time.

Georgian vegetable dishes can surprise you with their rich taste. The thing is that spices give the usual products a bright aroma. At the same time, it is important that in summer and autumn ajapsandali is a very affordable dish, because it does not contain expensive ingredients.