Adzhapsandal, recipe from Stalik Khankishiev. Adzhapsandali in Georgian - preparing a dish according to a classic recipe, with meat, potatoes or for the winter

Hello, dear friends! Today we are preparing something special! This will be an exquisite dish of Caucasian cuisine - Adzhapsandal or, as it is otherwise called, Adzhapsandali or Adzhab sandal. And also - Adzip sandalwood, Adzhapsendel, Azhabsanda. To be honest, I don’t know what the fundamental difference is. Apparently simply due to different pronunciation in Russian. Perhaps some of them sound more correct in Georgian.

This is a kind of vegetable stew with or without meat. The composition necessarily contains eggplants and many other vegetables. Various Caucasian spices, hot and piquant, are also placed here.

Real Ajapsandali can be eaten both hot and cold. It is served both on the festive table and for family dinners. To prepare it you don’t need to be a culinary ace, because it’s very simple.

Today I have prepared for you not just one recipe, but several, so that you can choose the best one for yourself. Try it!

Adjapsandali in Georgian - a classic recipe with potatoes

In general, there are a lot of recipes for this dish. They differ from each other slightly. Now I want to offer you an option with potatoes. It turns out to be a very tasty, rich lunch. The taste is quite spicy, which will be especially appreciated by lovers of savory dishes.

It is prepared simply, from available products. Especially during the vegetable season, you can cook it often. And at any other time of the year everything is available! I recommend!

Required ingredients:

Eggplants – 4-5 pcs.
Tomatoes – 6 pcs. medium size.
Onions – 3-4 pcs.
Carrots – 1-2 pcs.
Sweet bell pepper – 2-3 pcs. (preferably different colors)
Potatoes - 8-10 pcs.
Hot pepper – 1 pod (or to taste)
Garlic – about 1 medium head
Fresh cilantro - a bunch
Vegetable oil
Basil – bunch
Salt, granulated sugar, ground pepper to taste

Step-by-step cooking process:

Step 1. It is not necessary to peel the eggplants. I think this makes the dish even more beautiful.

Let me clarify right away that before cooking, we wash all the vegetables thoroughly, then place them on a towel to dry slightly.

Cut each fruit into 4 parts and then into cubes about 2-3 cm thick.

Place them in a bowl, add plenty of salt and mix with your hands. We need each piece to come into contact with salt. Leave in this form for 10-15 minutes so that they release the juice. This procedure will help remove the characteristic bitterness from the blue ones, if any.

Step 2. Meanwhile, let's do the rest of the vegetables. Cut the tomatoes from the bottom and top crosswise along the skin. Place in a deep bowl and fill completely with boiling water. We do this so that it is easy to clean them later. Leave it like this for a couple of minutes.

Afterwards, drain the hot water and add cold water. Let them swim here and cool for another 2 minutes.

Step 3. In the meantime, let's prepare the potatoes. We clean it and cut it into large pieces. Same size as an eggplant.

Step 4. In this case, the carrots are large. We first cut it into 4 parts, and then into pieces approximately 5 mm thick.

Step 5. Peel the tomatoes and cut off the crust from the stalk. We turn them into fairly large pieces. We chop the onions in exactly the same way.

Step 6. We clean the sweet pepper from the seed box, removing all the soft veins. We also cut it into small pieces. To diversify the taste and color of the finished adjip sandalwood, it is better to use peppercorns of different colors.

Step 7. Adjust the spiciness of this dish with the amount of hot pepper. Decide for yourself how much to add. It depends both on the pepper itself and on your taste preferences.

In this case, we used one medium chili pod, after removing the seeds.

Cut it into thin strips.

Step 8. Peel the garlic. It can be squeezed out through a press or finely chopped with a knife. We also finely chop the prepared greens.

Step 9. While we were working on the remaining ingredients, the blue ones released liquid. It needs to be drained and the pieces themselves rinsed with cold water. Squeeze and transfer to a separate bowl. This is also done so that they absorb as little oil as possible during frying.

Now all the components are ready. Let's begin the main cooking process.

Step 10. Place a large saucepan, cauldron or thick-bottomed saucepan on the fire. Pour in enough vegetable oil to cover the bottom of the dish, with plenty to spare.

We will fry all the ingredients at the highest heat so that they have time to fry, but remain half-baked inside.

We send potatoes here. Cook, stirring, so that all the pieces get a golden crust on all sides.

Step 11. Then transfer the potatoes with a slotted spoon to a separate bowl. And transfer the eggplants into the same hot pan. If necessary, add more oil. Fry them in the same way until golden brown. Transfer to the same bowl with the potatoes.

After the blue ones, seeds will remain in the dishes. To prevent them from burning in the oil while frying other vegetables, strain through a strainer and return to the stove.

Step 12. Cook the onion until golden brown, also over high heat. Then add carrots. After a minute you can add bell pepper. Cook while stirring for another 1 minute. Add half of the chopped garlic and hot pepper. We'll leave the second part of these ingredients for later.

Fry for a few seconds. As soon as you smell a pleasant garlic aroma, add the tomatoes. Stir and heat everything together for a couple of minutes.

Step 13. Place previously fried potatoes and eggplants into this vegetable mass. Add the remaining garlic and pepper, add herbs.

Add salt to taste, about 1 tsp. granulated sugar (for taste balance). Pepper and mix.

Source -
https://youtu.be/HDEEg1aZwDc-

Cover the saucepan with a lid. Set the heat to just below medium. Simmer for no more than 15 minutes so that the vegetables do not turn into mush. Then turn off the stove. Leave the mixture under the closed lid for at least an hour. This way the dish will “calm down” and all the ingredients will “make friends” with each other.

When serving, you can sprinkle with fresh greenery. The dish will be delicious both hot and cold. Bon appetit!

What is "ajapsandal"

This dish has many names (pictured) - ajapsandali, ajabsandal or simply sandalwood. A vegetarian dish that is easy to prepare, made from stewed vegetables, spices and herbs. This is a very tasty dish, with a simple recipe, which combines the main flavors of Georgian cuisine. It combines the charm of juicy summer vegetables and the pleasant, almost real mushroom flavor of eggplant.

You can even call it traditional ajapsandal - this is a Georgian vegetable sauté, stew, stewed vegetables. Only all the vegetables are cut into larger pieces, baked with spices and herbs.

There is a legend that the real ajapsandali - a Georgian dish - was invented by shepherds high in the mountains - they first scorched paprika and eggplants over a fire. And then these vegetables were mashed into a puree, mixed with herbs and hot spices. This paste or ajap puree was stored for quite a long time and the shepherds could dine on the go, while moving with their herds.

Perhaps this is true, or maybe just a beautiful legend. But in the end, almost all Caucasian peoples have been using this recipe for many years, hundreds of years. Each family has its own recipe, passed on from the elders to the younger. Recipes also vary from region to region. But one thing remains fundamental - every recipe must include baked eggplants and paprika (bell pepper).

In Georgia they rarely put meat in ajapsandal, but in Armenia meat is a must. There are recipes where vegetables and meat need to be boiled. But let's look at the classic Georgian recipe. Vegetarian, very healthy due to the peculiarities of food processing, in which vegetables do not lose their beneficial qualities. Because stewed vegetables are processed over fire for a minimum amount of time. Thanks to this, vitamins are practically not lost.

Georgian adjab sandalwood - recipe on the grill

You have no idea how delicious it is! Just think - fresh air, the smell of a fire and aromatic vegetables roasting on the grill... Mmm... Just a fairy tale! Let's prepare ajip sandalwood this way.

This dish would be ideal for a picnic. Hot salad, stew or addition to barbecue - it doesn’t matter how you present it to your guests. The main thing is that it turns out incomparably!

List of ingredients:

Eggplants – 4 pcs.
Bell pepper – 2 large or 4 small
Tomatoes – 2 pcs.
Onions – 2 pcs.
Garlic – 4-5 small cloves
Vegetable oil – 3 tbsp.
Parsley - bunch
Salt, black pepper to taste
Granulated sugar and vinegar after the fact (depending on the acidity of the tomatoes)

Cooking process:

Let's prepare all the components. Peel the onion and cut it into halves. Wash it and all other vegetables thoroughly. To prevent the blue ones from bursting during baking, you need to prick each fruit with a knife in several places.

We light coals on the grill. Place them all on the grill except the garlic.

Turn over periodically to prevent food from burning.

If next time you don’t have the opportunity to fry this whole extravaganza of colors in nature, you can use the oven. Heat the oven to 200-220 degrees, send the grate with the contents here for 20-30 minutes.

Finally fry until golden brown. Don’t worry if it’s burnt to black spots—this part of the peel can be removed later.

While they arrive, let's prepare a fresh note in this dish. Finely chop a small bunch of parsley and cloves of garlic. We put it in a bowl, where we will then put all the other ingredients.

When all the vegetables are thoroughly browned and burnt (not to the point of embers, of course), carefully transfer them into one common plastic bag. We twist it so that no air gets in. Leave it like this on the table for 10 minutes.

During this time, the ingredients will “rest” a little and rest. Then they will be very easy to clean.

Peel the eggplant and remove the tail. Cut it into small cubes. We send it to a bowl, where garlic and herbs are already waiting for it.

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Remove burnt layers from the onion. Chop into arbitrary pieces. We prepare tomatoes and bell peppers in exactly the same way (we first clean the seeds). Combine everything in a common bowl.

Add vegetable oil, salt and pepper to taste. Mix and taste.

If the tomatoes were very sour, it is better to add a little sugar. If, on the contrary, you don’t have enough sourness, then pour in vinegar to taste.

That's all! You can serve immediately or let cool. It will be delicious in any case and in everyone’s own way! Bon appetit!

Adzhapsandal or Adzhapsandali: Caucasian vegetable dish. The recipe is short

We prepare the ingredients: wash and peel the vegetables and herbs, eggplants, if they were bought outside the high season and are bitter, cut into medium cubes, put in a colander, add a lot of salt, mix, leave for half an hour, then rinse well with cold running water.
Place a frying pan with a small amount of vegetable oil on medium heat and leave to heat.
Cut the onions into quarters and thin strips, put them in a frying pan and fry, stirring, until lightly browned.
Add the eggplants to the onion, stir and fry for another 5 minutes, stirring.
At this time, quickly clean and cut the medium-sized bell pepper into pieces stuffed eggplants
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Try to cook delicious Armenian or Georgian Adjapsandali, leave comments with ratings and remember that cooking delicious is quite simple, and that you are more talented than you can imagine! Enjoy your meal!
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Recipe for vegetable stew ajapsandal in the oven

There are many ways to prepare ajapsandal. Above we looked at an option where the ingredients are fried in oil and on the grill. If you prefer the option of cooking with baked vegetables, you can use the oven.

It turns out very tasty. Here I want to offer you a minimal, basic composition. Even if you are going to cook this yummy dish for the first time, you will definitely succeed. The main thing is to follow the recipe!

Ingredients:

2 medium sized eggplants
3 medium tomatoes
2 bell peppers
A bunch of dill and parsley (you can use any other greens)
Garlic to taste
Salt, ground pepper
2-3 tbsp. vegetable oil

How to cook:

Everything is prepared extremely simply. Wash all the vegetables listed in the list (except for garlic) thoroughly. There is no need to clean anything at this stage. There is no need to dry them with a towel after washing either.

Take a large baking sheet and line it with parchment paper. Here we lay out the prepared ingredients - peppers, blueberries and tomatoes.

During baking, the crust of the eggplant puffs up and can result in a mini-explosion. Therefore, be sure to pierce each fruit in several places with a knife. There is no need to do this with peppers and tomatoes, because their skins are thin.

So, place the vegetables on a baking sheet with parchment paper and put them in the oven. The oven must first be heated at 180 degrees.

At the same temperature, bake our beauties for 30-35 minutes, until fully cooked. It may take more or less time. It depends on your oven and the size of the vegetables. Check their readiness with a knife. If it goes into the flesh without a soggy crunch, it's done!

Immediately after cooking, remove the pan from the oven. Transfer the products into a bowl. Since the peppers have voids inside, they need to be pressed a little to remove excess air. Do it carefully! Everything is very hot!

We place this dish in a plastic bag or simply cover it airtight with cling film on top. We need to create a steam bath effect for these products. Let them steam for 20-30 minutes. This simple procedure will also make the cleaning process easier.

Then we take them out and remove the skin. Cut the tomatoes, eggplants and peppers into small cubes of the same size. We put everything into a common container.

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Salt and pepper to taste. Season this entire aromatic mixture with vegetable oil. If you want, you can use the oil with a scent. In general, use what you love most.

Mix and taste. At this stage, you can also add salt and spices. If it seems too sour, add a little sugar.

You can take any greens. The original uses cilantro and basil. Parsley also works well here. Yes, and dill will not be superfluous. In a word, take what you have at hand.

Stir and let sit for at least 10-15 minutes. Thus, the aromas of herbs and garlic will give all their potential to the other products in the composition. If you want to eat the dish hot, cover the dish with a lid or bag while it cools.

Warm, completely cooled, or even chilled, it will be delicious too! Enjoy your meal!

Adjapsandal in Armenian style with carrots

eggplants – 0.5 kg;
sweet pepper – 0.5 kg;
carrots – 0.5 kg;
onions – 100 g;
garlic – 4 cloves;
hot capsicum – 1 pc.;
fresh cilantro – 20 g;
fresh parsley – 20 g;
fresh basil – 20 g;
butter – 150 g;
tomatoes – 1 kg;
salt, khmeli-suneli - to taste.

Cooking method:

Wash the eggplants and cut them in half lengthwise, without removing the stems. Cut each half lengthwise, just a couple of centimeters or even less, not reaching the tails. Salt and leave for 15 minutes. After the specified time, rinse well in running water and dry with paper towels.
Place half the butter in a frying pan and place it on the fire. When the butter melts, fry the eggplants on all sides, without separating the oblong pieces from the base.
Peel the carrots and cut them into strips or thin slices.
Peel the onion and cut it into thin quarter rings.
Finely chop the garlic.
Wash the peppers and cut off their stems. Cut each pepper lengthwise into 4 pieces. Cut into quarters of rings about 3-4 mm thick.
Add the remaining oil to the pan where the eggplants were fried.
Add onions and carrots to the melted butter and fry them for 10 minutes. Add pepper and garlic, continue to fry for another 5 minutes.
Cut the hot pepper into small rings. Remove the seeds from them, as they have an overly pungent taste.
Place a mixture of onions, carrots, peppers and garlic in a cauldron, adding hot pepper rings to it. If the frying pan is deep, you can not transfer the vegetables, but simmer them in it.
Cut the washed tomatoes into slices and place them on top. Salt and season the dish.
Cover everything with eggplant strips, cutting them off from the base.
Cover the frying pan or cauldron with a lid and place on low heat. Simmer the ajapsandal for about half an hour.

Before placing ajapsandal on plates, it must be mixed and sprinkled with chopped herbs.

Ajapsandal prepared according to this recipe has a pungent taste. If you are not a fan of hot dishes, you can choose another recipe for Armenian ajapsandal, which will have a milder taste, or exclude hot pepper from the recipe (the amount of garlic can be left the same).

Classic ajapsandali with meat - step-by-step recipe

Meat and vegetables are the perfect combination. It is found in the cuisines of almost all nations of the world! This is true, because for absorption by the body this union is the best. Any nutritionist will tell you this.

And for the joy of the stomach, it’s just chic! Now I will show you how to make a delicious Caucasian stew with minced meat. You can use pieces of meat instead if you want. The main thing is that it turns out delicious!

What we need:

Onions – 2 heads
Garlic – 0.5-1 head
Eggplants – 2 pcs.
Potatoes – 5-6 pcs.
Sweet bell pepper – 4 pcs. (you can use different colors)
Hot pepper - to taste
Fresh tomatoes – 3-5 pcs., depending on size
Cilantro - bunch
Minced meat – 300 gr.
Vegetable oil – 70-90 ml.
Coriander beans to taste
Salt, ground pepper, bay leaf to taste and desire

Let's start cooking:

Let's start by preparing the eggplant. To prevent them from absorbing a lot of oil when frying, you need to do one procedure. In addition, this will also remove the bitterness that is so characteristic of blue ones.

So, wash them and cut off the ends. We first cut each fruit into 4 parts, and then into fairly large cubes, about 3 cm thick.

Place them in a sieve or colander. We, in turn, put it in the sink or in a deep bowl. Salt them generously and mix well. Leave for 20 minutes so that the pieces release their juice. We will consider further manipulations with the blue ones later. In the meantime, let's move on.

Pour a sufficient amount of vegetable oil into a saucepan or cauldron. While it is heating over high heat, peel the potatoes. We cut it into medium, rather even large pieces. Small potatoes can simply be divided into 4 parts.

When the oil warms up well, send the potatoes for frying. At high power, stirring occasionally, fry until golden brown.

At this stage, the goal is not to bring it to readiness, but only to seal it with blush. Therefore, the fire must be strong.

While the potatoes are frying, cut the onion into half rings.

Use hot pepper to taste. After all, some people like it more spicy, while others only like it slightly. Cut it into small strips.

Keep in mind that in chili the “fire” is in the seeds. Therefore, you can remove or leave them if desired.

Meanwhile, the potatoes have already turned golden!

Remove it with a slotted spoon into a separate bowl. The oil should remain here in the saucepan. Next, the onions are fried. First cook on high power, then gradually reduce the heat to medium. Simmer it for 3-4 minutes.

During this time, prepare the sweet peppers. We took 2 red and 2 green. In general, color does not play a special role. But with variety, the finished dish will look more interesting. So, wash the peppers and cut out the core. Cut the peeled walls into strips.

When the onion becomes translucent, add chili to it. Grind coriander (about 1 tsp) in a mortar. You can also use ground. But when ground whole, more flavor comes out. Place in a saucepan.

Stir and heat for a minute. Then we introduce minced meat here. Let it cook a little, turn pale on the bottom, then stir. This will make it easier to break it into small grains. Fry everything together for 6-8 minutes.

Peel the garlic and cut into medium pieces. If you don't want to bother with slicing, you can just put it through a press. We send to the rest of the ingredients.

Meanwhile, the eggplants have already released moisture. We squeeze them out, dry them with paper towels and immediately transfer them to the pan with the minced meat. Mix.

After 3-4 minutes of stewing the blue ones, add the sweet pepper. Stirring occasionally, cook for 3 minutes.

Chop the cilantro. We put the chopped “legs” into the work now, and the branches themselves will appear here later. Next, immediately introduce the tomatoes.

Taste it and add salt and spices. Please note that we have already salted the eggplants.

Mix.

After another 2-3 minutes, add the fried potatoes. Sink it a little into the stew with a spatula and cover with a lid. Turn up the heat to “below medium”. In such conditions, simmer for 10 minutes. Look at the exact time - taste the pieces.

When everything is ready, add finely chopped cilantro and a couple of cloves of chopped garlic. You can also add a bay leaf or sprinkle some ground pepper for flavor.

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Turn off the fire. Leave it covered for about 20 minutes so that the aromas reveal themselves to the maximum. You can even leave it for an hour - it will be better. If you are afraid that the dish will get cold, just place the pan on a spread blanket and cover it tightly on top.

Step-by-step preparation

To begin, cut the eggplants into cubes, add salt and leave for 15-20 minutes. Dip the tomatoes into boiling water, keep there for about a minute, then remove the skin from them and finely chop the tomatoes themselves. Wash and peel the potatoes, cut them into cubes. Coarsely chop the peppers and onions, fry them for 2-3 minutes in a saucepan in vegetable oil. Add tomatoes and simmer for a little over 10 minutes.
Squeeze the eggplants either by hand or using a special press to remove excess bitterness. Fry them in vegetable oil in a frying pan. Then set the fried eggplants aside and fry the potatoes until almost done. Finely chop the garlic and herbs. Add potatoes to fried onions, peppers and tomatoes. Then add eggplants and herbs, salt and pepper. Add a little water as needed and simmer for 10-12 minutes.
That's it, ajapsandal from Stalik Khankishiev is ready!

Adjapsandal is a stewed vegetable dish popular in several Caucasian countries. The authorship of this unique dish is disputed by Armenians, Georgians, Azerbaijanis, and Abkhazians. It is now impossible to establish which of them it belongs to. However, one cannot help but admit that each nation brought something of its own to the recipe. Adjapsandal in Armenian has much in common with ajapsandal in Georgian or Azerbaijani, but at the same time differs from them. For example, Armenians choose their own set of spices and herbs for this dish, often include potatoes or carrots in the composition, and prepare ajapsandal so liquid that it somewhat resembles a soup, although in fact it is a second course. Armenian ajapsandal is tasty, aromatic and very healthy, as it is prepared from juicy and ripe vegetables, rich in all kinds of vitamins.

How to cook ajapsandal in a slow cooker?

I really love slow cooker recipes. This assistant never stands idle for long, she is always stewing, frying, boiling or baking something. Now I propose to cook an original stew in it. It's very simple, tasty and practical. Everyone will like it!

It is very easy to prepare and uses available ingredients. I highly recommend it!

Set of ingredients:

Eggplants – 2 pcs.
Potatoes – 2 pcs. medium size
Tomatoes – 3 pcs.
Bell pepper – 1 pc.
Onions – 1 pc.
Greens to taste
Garlic – 3-4 cloves
Salt, ground pepper to taste

Let's move on to cooking:

First of all, wash all the prepared vegetables. We do not peel eggplants, although this can be done.

Peel the onion and potatoes too. The second one needs to be placed in cold water so that it does not darken. In this bath she will wait in the wings.

You can remove the skin from the tomato, if desired. This is easy to do. We cut each fruit crosswise. Place in a deep bowl and fill with boiling water completely. Let's hold here for a couple of minutes, then cool in cold water. Voila - they are very easy to clean.

We clean the bell pepper from the seed part, cut off all the soft layers and cut into cubes.

Cut the eggplants into fairly large pieces. We first cut the middle vegetable into 4 parts, and then turn it into slices like this.

Transfer the blue ones to a separate bowl, add a little salt and mix. Let's set it aside for now.

Turn on the multicooker to the “Frying” mode for 15 minutes. Pour in vegetable oil. And while it is heating up, cut the potatoes. We also do this in fairly large pieces, like the eggplant. But chop the onion into small cubes.

Transfer them to already heated oil.

Fry, stirring occasionally. In the meantime, we will prepare the remaining ingredients. Cut the pepper into medium slices. Drain the juice from the eggplants and send them directly to the potatoes. Stir and fry for about 5 minutes.

Now put the pepper here. Continue cooking for 5 minutes. Then you can add the diced tomatoes. Cook until the end of the mode. Then switch it to “Quenching”. We wait about 10-15 minutes.

Peel the garlic, press with the wide side of the knife so that the cloves “crack”. Now it will be easy to chop them finely with a knife.

As for greens, you can use any. In general, ajapsandali includes cilantro, parsley or basil. If you want, you can take one thing or a little of everything. Chop finely.

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Place the garlic and chives into a slow cooker, add salt and ground pepper to taste.

Keep in mind that we have already added salt to the blue ones.

If desired, you can add any spices.

Stir and close the lid. Leave to simmer for another 7-10 minutes. You can serve immediately after the signal of readiness. But I still advise you to let it brew in the “heating” mode, under the lid, for at least half an hour. I assure you, it will be even tastier.

Cooking sequence

It is important to follow all stages of cooking. But with experience, you can add some of your own ingredients or something else. This dish is flexible - it cannot be spoiled.

You need to prepare the vegetables. Wash the eggplants thoroughly, then cut them lengthwise into strips about 1cm thick. Cut along with the skin. Mix the chopped eggplants with salt in a deep bowl and let sit for 10-25 minutes. During this time, the eggplants will release their juice along with their bitterness.
While the eggplants are standing, prepare other ingredients - peel the vegetables. Cut the onion into half rings.
Peel the bell pepper from seeds, membranes of the stalk and cut into thin, long strips.
After this, it’s time to return to the eggplants - they need to be rinsed under water to remove salt and squeezed, not too much, otherwise they will become too soft and wadded. Then straighten them and put them aside again for a while - let them dry a little.
It's time to prepare the roast. Pour 3 tbsp into the pan. spoons of vegetable oil, heat it well. Fry the eggplants until golden brown on each side. Don't overcook! Just brown it slightly.
Place the fried eggplants in a colander to drain off excess oil.
Peel the garlic and cut into thin slices.
Pour vegetable oil into a frying pan with a thick bottom and heat to maximum temperature. Add chopped onions and fry until golden brown.
Add the bell pepper and lower the heat under the pan until halfway through and fry for about 5 minutes.
During this time, pour boiling water over the tomatoes and peel them. Then mash the pulp to a puree. You can grind it in a mixer or simply mash it with a fork or masher. Also finely chop the cilantro.
Add spices to the fried onions and bell peppers - ground coriander, suneli hops.
Place tomato puree in a frying pan with onions and bell peppers. Add chopped garlic slices and chopped cilantro on top.
Remove the pan from the heat and begin harvesting the ajapsandalwood. Place a layer of fried eggplants in an enamel, ceramic or glass deep dish. On it is a layer of overcooked vegetables with tomatoes and spices. Layer the eggplants again and, also alternating layers, lay everything out to the end. The top layer must be made from overcooked vegetables and spices with tomatoes.
Sprinkle thickly finely chopped herbs on top - cilantro or whatever you like. Let it brew for 30 minutes and then serve.

The photo shows what a beautiful, appetizing dish it turned out to be - classic ajapsandali.

You can cook it according to another recipe - denser, with potatoes or beef or lamb. Simply then add potatoes to the dish, cut into pieces, which must be fried until half cooked.

In each layer after the eggplants, place the potatoes, and also lay the eggplants and frying in layers. Then bake until done in an oven preheated to 180 degrees. This will take approximately 15 minutes. The result is a potato dish made from vegetables with spices, a casserole.

In the oven, the classic recipe will become rich and soft. It will be saturated with the aroma of all herbs and spices. For a recipe with meat, you need to fry lamb or young veal cut into small pieces. Then simmer the meat separately and assemble further as described above. In some recipes, the meat can be boiled. There is also an option to bake the meat and potato tubers in the oven, then mix in layers with eggplant and spices as indicated above.

It is impossible not to love the taste of ajapsandal - this food, even prepared later, in winter, far from Georgia, can once again remind you of the hot summer and sunny country. All the aroma of Georgian herbs, the variety of flavors, the sunshine and lightness of the mountain air are all in this simple, rich dish.

Georgia is a country of bright sunshine, vibrant landscapes and vibrant tastes in national cuisine. A trip to the country of high mountains and sonorous songs should not be left without memorable souvenirs and simple, tasty, healthy recipes. Adjapsandal meets all the requirements - it is beautiful and original in its simplicity. It is not difficult to prepare; it contains common products that are not uncommon in Russia even in the autumn-winter period.

But how much wit and memories the hostess has who learns to cook this dish in Georgia and continues to pamper her family in her homeland!

Adzhapsandali

- one of the most famous dishes of Caucasian cuisine, which is nothing more than stewed vegetables. Cooking it in Georgia, Armenia, Azerbaijan. Interestingly, in each country the dish is called slightly differently. For example, in Uzbekistan - ajapsanda, in Azerbaijan - ajapsandal, in Georgia - ajapsandali. Each of these countries has its own characteristics of preparation and recipes for ajapsandali.

Classic ajapsandali is made from eggplants, bell peppers, onions, carrots and tomatoes. There are also recipes for ajapsandali, which include meat and potatoes. With these ingredients, of course, the dish will become more satisfying and nutritious.

This kind of dish is present in Bulgarian and Turkish cuisine and is called imambayaldi. Despite its wide distribution area and large number of recipes, ajapsandali is considered a dish of Georgian cuisine. Many will say that ajapsandali is a simple vegetable saute and they will be right to some extent. But unlike it, ajapsandali, like any other dish of Georgian cuisine, is prepared with a lot of herbs and spices.

Vegetables, unlike sauté, are cut larger, especially eggplants. The pieces (circles) must be visible in the dish. Like sauté, you can also prepare ajapsandali for the winter. As a rule, it is canned for the winter, like other vegetable salads, using sterilization.

Ingredients:

Eggplants – 3 pcs.,
Tomatoes – 4-5 pcs.,
Onions – 2 pcs.,
Carrots – 2 pcs.,
Bell pepper – 3 pcs.,
Basil - a small bunch
Garlic – 3-4 cloves,
Salt - to taste
Sunflower oil (preferably refined)

Ajapsandali for the winter in jars without vinegar and sterilization

In this video, the author of the video shows how to make a winter version of ajapsandali very simply and at home, that is, in our opinion, preparation for the winter. It turns out really very tasty!

The harmonious combination of herbs, vegetables and spices gives this dish an interesting touch. And I really want to express my gratitude to the Georgian girl - the author of the video - for sharing such a great recipe with us!

In the recipe (all vegetables are already chopped):

eggplants - 500 gr.
tomatoes - 800 gr.
bell pepper - 250 gr.
carrots - 250 gr.
onion - 3 heads
garlic 2 cloves
ground red chili pepper - 1/4 tsp.
cilantro (coriander) - 50 gr.
basil - 30 gr.
salt - 1 tsp.

Adjapsandali is one of the most favorite dishes of the Transcaucasian countries! It is cooked on the grill, in the oven or on the stove. Modern housewives do not stand still and have already developed the technology for cooking in a multicooker. The main thing is that it always turns out incredibly tasty.

Vegetables are either baked or fried beforehand. And then this whole composition is combined in one vat. The composition is unlimited - take whatever you have on hand. Tomatoes and potatoes, sweet peppers and carrots, greens and onions. Well, eggplants generally play the main role here.

I will be very glad if you use at least one of today's recipes. Take them to your wall on social networks. Let them always be in service.

I wish you success, see you soon!

Author of the publication

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Products for ajapsandali

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

Vegetables must 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 be fresh; dried ones 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 what gives Georgian dishes a unique aroma and taste.

The result is a bright and very tasty dish, served with fresh bread or pita bread.

Fresh bread is served with the dish in order to collect the delicious sauce in its crumbs

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