Ajapsandali ist ein beliebtes vegetarisches Gericht, das ein Grundnahrungsmittel der georgischen Küche ist. Es handelt sich um ein unglaublich aromatisches Gericht aus Auberginen und anderem Gemüse, das zusammen gedünstet wird, sodass das Gemüse zerfällt und die einzigartigen Aromen jeder Zutat zu einem unwiderstehlichen Eintopf verschmelzen.
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Ajapsandali is a popular vegetarian dish that originated in Georgia and spread throughout the surrounding regions. It is an incredibly flavorful dish of eggplants and other veggies that are stewed together, allowing the vegetables to break down and letting the unique flavors of each ingredient meld together into an irresistible stew.
Ajapsandali, a staple in Georgian cuisine, is surprisingly easy to make and is a one-pot dish, making things simple. This dish is one of the easiest traditional Georgian dishes you can make.Author:
4 medium-sized eggplants
3 medium-sized Bulgarian peppers (Bell Peppers)
3 small onions
1 bunch cilantro
1 bunch basil
1 bunch dill
1 bunch parsley
2 cloves of garlic
4 medium-sized tomatoes
salt to taste
adjika to taste
Heat sunflower oil in a large saucepan over medium heat. Add finely chopped onion. You want to sauté the onion until they reach a nice golden color, about 5-7 minutes. Keep an eye on them. Onion scorches easily and can alter the taste of the entire dish.
Peel tomatoes and chop them into approximately 1-inch cubes. Add to the pan with the onion and stir until combined.
Cut bell peppers into half rings and add to the pan with the onions and tomatoes. Allow the veggies to cook together until cooked through. Add finely chopped garlic to the mixture. Cook for 1 minute.
Chop up all the herbs and add them to the vegetables. Stew vegetables for another 10 minutes. Add salt and adjika to taste. Meanwhile, continue to step five.
While the vegetables are cooking, cut up the eggplants into cubes. Salt them generously and let them stand for about 10 minutes.
Heat the sunflower oil in a large skillet and sauté the eggplant until cooked- about 10 minutes. Add cooked eggplant to the vegetable mixture. Make sure seasonings are to your preference, and there you have it. Enjoy!
Best Way to Serve AjapsandaliThere are several ways to serve Ajapsandali, varying from region to region. In some parts of Georgia, Ajapsandali is served super-hot with unrefined sunflower oil drizzled on top. Other areas prefer serving it after it has chilled for several hours. The choice is yours to make!
Calories 195, Fat 4.1 grams (5%), Saturated Fat .3 grams (2%), Cholesterol 0 milligrams (0%), Sodium 485 milligrams (21%), Carbs 39.7 grams (14%), Fiber 18.8 grams (67%), Sugar 21.2 grams, Protein 6.6 grams