Ajapsandal
- Nutrition Facts
- Calories: 70
- Protein: 9.4
- Fats: 2.5
- Carbohydrates: 1.9
- Information
- Time: 45 mins
- By: Ilili-bbog
- Ratings 4
- Your ratings:
Ajapsandali is a dish that is prepared by all the peoples of the Caucasus region - Georgians, Armenians, Abkhazians, Azerbaijan, as well as Turkic peoples, ajapsandal is known to Europeans as "vegetable sauté". Ajapsandali is considered to be a dish of Georgian cuisine, although each republic considers it a national dish of its own cuisine. There is a hypothesis that in Turkic ajapsandal means "how delightful you are", but there is no exact confirmation of this version. The obligatory ingredients of ajapsandal in the cuisine of any nation are vegetables - eggplant, bell peppers, onions, tomatoes, garlic, herbs, spices, which give the dish a special flavor. The serving of a dish may be different, but its components are always the same.
Sometimes potatoes and hot peppers are added to ajapsandal, but these are rather individual wishes of the cook. The main principles of preparing the perfect ajapsandal are, firstly, to fry the vegetables separately, and, secondly, not to overcook, because overcooked ajapsandal is already vegetable puree.
Ajapsandal is a very tasty and healthy dish, very tasty fresh, only "from the fire", however, skilled housewives prepare this recipe for the winter. Immediately after cooking, as they say, "piping hot", ajapsandal is tightly packed in pre-pasteurized, dried jars, sterilized and closed with a lid, so you can please your household with a vegetable dish in winter. And you can cook a delicious vegetable snack - puff ajapsandali. Well, for our part, we will try to make the task easier, and our step-by-step photos of cooking ajapsandali will help you cope with this magnificent dish perfectly.
History of ajapsandal
There are so many varieties of ajapsandali that it is impossible to count them all. It can be prepared by frying it in a thick-walled tall skillet, it can be baked or cooked on the grill, you can combine several cooking options or leave one of the ingredients half-cooked. But if you think about where this fragrant dish "came" to us, mountains, mountain rivers, very well-groomed herds of sheep immediately come to mind.
And these are the right feelings, because the custom of preparing this dish was born in the mountains, ajapsandali was cooked by shepherds who grazed their flocks in the mountains. This dish is very satisfying and completely uncomplicated to prepare, because they cooked it right on the fire. Over time, already in urban living conditions, the housewives changed the methods and recipes for preparing ajapsandali, but this only added taste to the dish, improved it. In addition, the dish will be appreciated by those who follow their figure, because it is considered dietary. And everyone who tastes this wonderful dish will become its fans for life.
Ingredients
- Eggplant - 400 grams
- Bulgarian pepper - 400 grams
- Tomato - 250 grams
- Onion - 200 grams
- Cilantro - 100 grams
- Garlic - 3-4 cloves
- Salt - 15 grams
- Hot red pepper - 15 grams
- Vegetable oil - 200 grams
- Ground coriander - 15 grams
- Suneli hops - 15 grams
Cooking process
- For the preparation of puff ajapsadali we use such products.
Let's prepare ajapsandal using these products
- We wash the eggplants well to exclude the slightest microbes, since the eggplants for the dish are cooked with the skin. Cut the vegetables lengthwise into thin strips.
Cut the washed eggplant lengthwise into thin slices
- Put the chopped eggplants into a large mixing bowl with the product and sprinkle generously with salt, mix so that the salt is evenly distributed. Leave for 10 minutes for the eggplant to release its juice.
Salt the eggplants generously and leave for 10 minutes so that the eggplants come out of juice
- While the eggplants are settling, prepare the vegetables for pouring the ajapsandal. Peel the onion from the skin and cut into half rings, put in a mixing bowl.
For filling, prepare vegetables - peel the onion from the skin and cut into half rings
- Remove the stem from the bell pepper and cut into long thin strips. Place the chopped vegetables in a mixing bowl as well.
Peppers cut into long strips
- Squeeze the eggplants lightly, no need to twist the vegetables strongly or wash them under water, just squeeze the juice lightly.
Slightly squeeze the juice from the eggplants
- After this manipulation, gently straighten each slice of eggplant, put them in a separate bowl.
We straighten the squeezed eggplants and put them in a separate bowl
- Fry the eggplants in a hot frying pan on both sides. Don't overcook, the eggplant will be too soft and fall apart.
Fry eggplant in a hot pan on both sides
- Put the fried eggplants in a colander so that the oil drains from them.
After frying, put the eggplant in a colander
- Garlic divided into cloves, peeled.
Peel the skin off the garlic
- Peeled garlic cloves cut into thin slices.
Cut the garlic into slices
- Let's start cooking frying for ajapsandali. Pour oil into a heated frying pan, put the chopped onion. Fry until light brown.
Fry the onion in a preheated pan until lightly browned
- When the onion is browned, put the chopped pepper into the pan.
In the floor of the finished onion, spread the chopped pepper
- Scald the tomatoes with boiling water, peel them.
Peel the skin off the tomatoes
- Turn the tomatoes into tomato puree using a potato masher.
Turn tomatoes into tomato puree
- Add spices to the roast - coriander and suneli hops.
We will season the fry with spices
- Put the tomato puree into the pan with the vegetables.
Add tomato puree to the fried vegetables
- Also add chopped garlic to the fry, mix everything.
Sliced garlic is also added to vegetables
- Finely chop the washed and dried cilantro.
Chop the cilantro
- Add chopped greens to roasted vegetables.
Add greens to vegetables
- We begin to form the layers of ajapsandali. Place the first eggplant layer on the bottom of the glass dish.
Lay the first layer of eggplant on the bottom of the mold
- On a layer of eggplant, spread the roasted vegetables, carefully distribute it over the entire surface, vegetables can be additionally sprinkled with chopped cilantro.
Lay the fried vegetables on top of the eggplants
- Alternate layers of eggplant and vegetables until both eggplant and roast are over.
We form layers of eggplant and fried vegetables
- Top the dish with chopped cilantro. Ajapsandali leave for 30 minutes to soak and brew and then serve.
We will decorate the finished dish with chopped cilantro, after 30 minutes you can serve it on the table. Bon appetit!
- Bon appetit!
Enjoy your meal!
The benefits of ajasandali
Puff ajasandali is a unique dish - it is healthy, fragrant, tasty, a wonderful cold appetizer, a beautiful dish that will decorate any table. This dish perfectly combines all the most useful ingredients - eggplant, peppers, onions, garlic. Eggplants serve the body an excellent service - they help improve the metabolic processes of the body, help the nervous system, strengthen the immune system, blood formation. The nicotinic acid contained in eggplant strengthens the walls of blood vessels, and microelements such as fluorine, copper, iron improve the general condition of nails, hair, and skin.
Pepper in a sense is a treasure trove of vitamins for the human body, it is a means of prevention from many diseases. Also, pepper contains a huge amount of vitamin C, in this it surpasses even such berries as currants, as well as lemon and orange. It also contains vitamins of groups B, K, PP, E and a sufficient amount of micro-, macroelements and amino acids.
Garlic has a beneficial effect on the body with increased blood pressure, fungal and helminthic lesions of the intestine, disturbances in its work, as well as insomnia and colds. In addition, garlic is rich in essential oils and vitamins of groups B, C, A, P, D. It turns out that ajapsandali has absorbed all the most delicious and valuable that vegetables can give us, so you should definitely learn how to cook ajapsandali at home conditions and treat them to all your loved ones.
