Ajapsandal - 10 recipes for classic Georgian ajapsandal

Adjapsandal - a classic Georgian recipe

For everyone who loves vegetable dishes, I highly recommend cooking ajapsandal according to the classic Georgian recipe. Ajapsandal is a national Caucasian dish made from eggplants, tomatoes, bell peppers and lots of fresh herbs. The dish turns out to be quite nutritious and aromatic due to the use of a large number of vegetables.

Cooking time: 1 hour 10 minutes

Cooking time: 15 minutes

Servings - 10

• 
  Prepare your vegetables first. Wash the eggplants, bell peppers and chili peppers well. Peel the onions.
• 
  Rinse cilantro, parsley and basil greens thoroughly under running cold water, and then dry. Peel the garlic and rinse under cold water.
• 
  Dry the prepared eggplants with a kitchen towel or paper towels, cut into medium-sized cubes.
• 
  Peel potatoes and carrots using a vegetable peeler. Then cut them into medium cubes. Dry the bell peppers, and then peel from seeds and core, cut into cubes. Wash the tomatoes well, dry, cut into cubes, after removing the stalk. Also cut the peeled onions into cubes.
• 
  Put the cauldron on medium heat and heat well. Pour in a little olive oil, and then put the vegetables alternately - onions and carrots, fry until golden brown, then add the eggplants and bell peppers. Then send the potatoes and tomatoes. Cut the chili peppers into small pieces and send them to the vegetables.
• 
  Then add the garlic after passing it through a press or chopping it with a knife. Stir the vegetables thoroughly and simmer, covered for about 20 minutes. Finely chop the dried greens and add to the cauldron, salt, pepper and add the suneli hops.
• 
  Stir the dish well, bring to a boil, then turn off the heat and leave for about 10-15 minutes to let the ajapsandal sit and soak in the aromas.

Bon Appetit!

Step-by-step recipe for making Armenian ajapsandal

It is with great pleasure that I want to share an incredibly tasty and aromatic Caucasian dish that will perfectly decorate any family celebration or festive feast. Ajapsandal in Armenian will appeal to all lovers of vegetables. Cook and you won't regret it.

Cooking time: 55 minutes

Cooking time: 15 minutes

Servings - 4

Ingredients:

• Eggplant - 3 pcs.
• Zucchini - 200 gr.
• Tomatoes - 4 pcs.
• Bulb onions - 1 pc.
• Bulgarian pepper - 2 pcs.
• Garlic - 3 teeth.
• Greens - a bunch
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. First, prepare all the ingredients you need.Wash eggplants, zucchini, tomatoes and bell peppers thoroughly and then pat dry. Rinse your favorite greens well under cold water, and then shake off excess moisture. The most commonly used herbs are parsley, cilantro and basil.
2. Cut the dried eggplants into medium cubes, add a little salt and leave for about 10 minutes. Then drain the resulting liquid and, if necessary, rinse the eggplants under cold water, discard them in a sieve or colander and let the excess liquid drain.
3. Peel the onions, rinse under cold water, and then chop finely.
4. Peel the zucchini, if necessary, using a vegetable peeler, and then chop finely. It is not necessary to peel young zucchini. Peel the bell peppers from seeds and core, and then chop finely.
5. Cut the dried tomatoes into a medium cube, after removing the stalk, if you wish, you can pour over them with boiling water and remove the skin.
6. Heat a deep skillet or a heavy-bottomed saucepan over moderate heat, then add a small amount of vegetable oil. Put chopped vegetables alternately and fry over high heat until golden, appetizing, then reduce heat. Season with salt and pepper, cover and simmer for about 15-20 minutes.
7. 5 minutes before cooking, squeeze the pre-peeled garlic through a press or chop it with a sharp knife, mix well, and then serve in portions, decorating with chopped fresh herbs.

Bon Appetit!

How to cook delicious ajapsandal on the grill

With great pleasure and with all my heart I want to share a great recipe for ajapsandal cooked on the grill. The vegetable dish turns out to be incredibly aromatic and unusually tasty. Ajapsandal will certainly please everyone, be sure to cook it and you will not regret it.

Cooking time: 55 minutes

Cooking time: 15 minutes

Servings - 10

Ingredients:

• Eggplant - 1 kg.
• Tomatoes - 1 kg.
• Bulb onions - 2 pcs.
• Bulgarian pepper - 5 pcs.
• Garlic - 3 teeth.
• Greens - a bunch
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. The first step is to select the right amount of ripe and juicy vegetables.
2. Make a fire in advance. Wash tomatoes, bell peppers and eggplants thoroughly and then pat dry. Bell peppers can be chosen in any color. Pierce the prepared vegetables in the center with skewers and place them on the grill.
3. If you don't have skewers, you can simply place the vegetables on the wire rack. Onions are also laid out on the grill. You do not need to peel it off.
4. Turning the vegetables periodically, fry them until golden brown.
5. When the skins on the vegetables turn black and crack, this is a sign that they will soon be ready.
6. Eggplants take a little longer to cook than other vegetables.
7. Put the fried vegetables in a deep container, cover them with a bag and leave in this state for about 10-15 minutes.
8. Then peel the onions, peel the bell peppers from the skin and core.
9. Peel the eggplants.
10. Place the peeled vegetables in a deep container.
11. Meanwhile, peel the garlic, rinse under cold water, and then chop with a sharp knife. Rinse the herbs that you will use thoroughly under cold running water, and then shake off excess moisture, then finely chop with a knife.
12. Chop the peeled vegetables with a knife, and then put in a deep container, add chopped garlic and herbs. Season well with salt and pepper, add your favorite spices, for example, hops-suneli, if necessary. Stir the dish thoroughly, then serve.

Bon Appetit!

Delicious and simple recipe for ajapsandal in the oven

Today I want to share a wonderful traditional Caucasian dish. Ajapsandal, cooked in the oven, turns out to be unusually tasty and appetizing.This bright colorful dish will look great at any family celebration, both hot and cold.

Cooking time: 55 minutes

Cooking time: 15 minutes

Servings - 4

Ingredients:

• Eggplant - 2 pcs.
• Tomatoes - 2 pcs.
• Bulb onions - 1 pc.
• Bulgarian red pepper - 1 pc.
• Chili pepper - to taste
• Garlic - 1 tooth
• Cilantro - bunch
• Basil - bunch
• Salt to taste
• Ground black pepper - to taste
• Apple cider vinegar - 1 tablespoon
• Olive oil - 1 tablespoon

Cooking process:

1. First of all, prepare all the required ingredients.
2. Rinse bell peppers, eggplants and tomatoes, as well as chili peppers and favorite herbs thoroughly under cold running water, and then dry. Cut the prepared vegetables into large pieces, having previously peeled them from the stalks.
3. Cover a baking sheet with baking paper, and then lay out the prepared vegetables, sprinkle them with a little olive oil. Place the baking sheet in the oven and bake vegetables at 180 degrees for 15-20 minutes.
4. Place the baked vegetables in a plastic bag and leave them in this state for about 15-20 minutes.
5. After that, peel the vegetables, and cut them into large pieces, put in a deep container.
6. Peel the onions, rinse with cool water and cut into half rings. Finely chop the basil and cilantro. Peel the garlic and then chop it with a sharp knife. Cut the chili into rings, after removing the seeds.
7. Add chopped herbs, garlic, onions to a dish with vegetables. Then salt and pepper, add the required amount of apple cider vinegar. Stir well and serve.

Bon Appetit!

Juicy and hearty ajapsandal with meat

Ajapsandal is a traditional Caucasian vegetable dish that is rich in healthy vitamins. Today I want to propose a recipe for ajapsandal with meat. The dish turns out to be unusually tasty, juicy and satisfying. Prepare a colorful dish and you won't regret it.

Cooking time: 1 hour 15 minutes

Cooking time: 15 minutes

Servings - 4

Ingredients:

• Eggplant - 2 pcs.
• Beef - 400 gr.
• Potatoes - 3 pcs.
• Tomatoes - 2 pcs.
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Bulgarian pepper of different colors - 2 pcs.
• Chili pepper - optional
• Adjika - optional
• Hops-suneli - 1 tsp
• Garlic - 3 teeth.
• Greens - a bunch
• Basil - to taste
• Salt to taste
• Ground black pepper - to taste
• Olive oil - for frying

Cooking process:

1. Prepare the eggplant first. Wash them thoroughly, pat dry with a kitchen towel. Coarsely chop the dried eggplants. To get rid of the bitterness, salt them well and let sit for about 10-15 minutes.
2. After that, rinse the eggplants well in cool running water to remove the juice that has evolved, and then pat dry with paper towels. Heat a deep frying pan with a thick bottom well, and then put the prepared eggplants on it and fry until golden brown.
3. Peel the carrots using a vegetable peeler, and then chop on a coarse grater. Peel the garlic, rinse in cool water, and then chop with a sharp knife. Wash bell peppers of different colors well, and then dry, peel from seeds and core, and then cut into large strips.
4. Peel the onions, rinse in cool water, and then cut into half rings.
5. Wash the potatoes thoroughly in cool water, and then peel them using a vegetable peeler. Cut the peeled potatoes into wedges.
6. Remove the fried eggplants from the pan, then place the chopped carrots and bell peppers on it. Stir occasionally, fry the vegetables until softened.
7. Then remove them from the heat, and put the chopped onions in the pan and fry them until soft.
8. Wash the beef thoroughly, and then dry it with paper towels, cut it into large pieces, and send it to the pan to the fried onions, add adjika if desired, stirring constantly, fry the meat until a delicious golden brown crust. Cover the skillet with a lid and simmer for about 10-15 minutes over moderate heat.
9. Then send the prepared potatoes to the meat, cover and cook for about 10 minutes over low heat.
10. Then send the fried eggplants and bell peppers with carrots to the pan.
11. Wash the tomatoes thoroughly, dry, and then cut into large pieces, after removing the stalk.
12. Add prepared tomatoes and chili peppers to the pan, if desired. Salt, pepper, add hops-suneli, mix thoroughly. Cook the dish for another 10 minutes over low heat.
13. Wash the herbs that you will use thoroughly under cold running water, and then shake off excess moisture, chop with a sharp knife. Put the finished dish on plates, garnish with chopped herbs and serve.

Enjoy a mouth-watering aromatic vegetable dish!

Fragrant and delicious ajapsandal with potatoes

Today I want to share a recipe for ajapsandal cooked with potatoes. The dish is perfect as a hot meal for a festive table or for a family dinner. Ajapsandal turns out to be incredibly fragrant and satisfying. Cook and your loved ones will be delighted.

Cooking time: 1 hour 10 minutes

Cooking time: 20 minutes

Servings - 8

Ingredients:

• Eggplant - 5 pcs.
• Pork - 1 kg.
• Potatoes - 1 kg.
• Tomatoes - 1 kg.
• Onions - 5 pcs.
• Bulgarian pepper of different colors - 5 pcs.
• Greens - a bunch
• Salt to taste
• Spices to taste
• Ground black pepper - to taste
• Olive oil - for frying

Cooking process:

1. First, wash the pork thoroughly and then pat dry with paper towels. Cut the meat into large pieces.
2. Wash bell peppers of different colors thoroughly, and then dry and peel from seeds and core. Cut the peeled bell pepper into large pieces.
3. Wash the tomatoes thoroughly, then dry and remove the stalk. Cut the tomatoes into medium sized pieces.
4. Wash and dry the eggplants thoroughly, and then, using a vegetable peeler, peel them. Cut the peeled eggplants into large pieces.
5. Peel the onions and rinse in cold water. Cut the peeled onions into thin half rings. Make a fire in advance. Place a large cauldron on it, heat well, and then pour in the required amount of olive oil. Put onions and, stirring occasionally, fry until golden brown.
6. Then send the prepared pork to it and cook covered for 15 minutes. While the meat is cooking, peel the potatoes and then cut them into large wedges.
7. Then add the prepared eggplants, mix thoroughly and fry until golden brown. Then send the prepared potatoes, bell peppers and tomatoes to the cauldron. Stir well, cover and cook for 15 minutes.
8. Season with salt, pepper and spices 5 minutes before cooking. Stir the dish thoroughly, cover and remove from heat. Serve the finished ajapsandal with potatoes, garnish with pre-washed and chopped herbs.

Bon Appetit!

How to cook ajapsandal with vegetables in a pan

Adjapsandal is an incredibly tasty and aromatic vegetable dish of Caucasian cuisine. Ajapsandal can be cooked on the grill, in the oven, in a slow cooker, or in a pan. Today I sincerely want to share an incredible recipe for ajapsandal with vegetables, cooked in a pan.

Cooking time: 50 minutes

Cooking time: 15 minutes

Servings - 8

Ingredients:

• Eggplant - 1 kg.
• Tomatoes - 3 pcs.
• Carrots - 1 pc.
• Bulb onions - 3 pcs.
• Bulgarian red pepper - 2 pcs.
• Chili pepper - optional
• Adjika dry - 1 tsp
• Hops-suneli - 1 tsp
• Garlic - 5 teeth
• Greens - a bunch
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. First, wash the eggplants thoroughly and then pat dry with paper towels. Cut the prepared eggplants into thin slices, and then salt and leave for a while so that the excess bitterness goes away.
2. Peel the carrots with a peeler, then cut into thin slices. Peel the onions, rinse under water, cut into thin half rings. Heat a deep frying pan over a fire, add a little vegetable oil. Add vegetables, stirring occasionally, lightly fry, reduce heat and simmer until tender.
3. Then remove the vegetables from the heat. Wash bell peppers thoroughly under cold running water, then dry, peel from seeds and core. Cut the peeled bell peppers into thin strips, put in the pan, where the onions and carrots were fried, and fry until softened.
4. Meanwhile, rinse the eggplants with cold water to remove excess salt and fluid, then pat dry with paper towels.
5. Remove bell peppers from heat. Put prepared eggplants in a frying pan, stirring constantly, fry them until softened.
6. Put the fried vegetables in the pan, then add the tomatoes, previously washed and cut into medium pieces. Add suneli hops, salt and black pepper. If desired, you can add chili peppers, as well as dry adjika. Stir the vegetables thoroughly and heat until warm.
7. Peel the garlic, rinse it under water, rinse your favorite greens thoroughly under running water, shake off excess moisture and chop with a sharp knife. Transfer the dish to a nice serving plate, sprinkle with chopped herbs and garlic on top. Serve Ajapsandal cooked in a pan.

Enjoy the flavorful vegetable ajapsandal!

Caucasian vegetable ajapsandal without meat

With incredible pleasure and with all my heart, I want to share a recipe for a wonderful dish of the national Caucasian cuisine. We often cook Ajapsandal without meat for family meals. The dish turns out to be incredibly aromatic, juicy and tender. Ajapsandal can be served as a side dish or as a stand-alone meal.

Cooking time: 55 minutes

Cooking time: 15 minutes

Servings - 8

Ingredients:

• Eggplant - 700 gr.
• Potatoes - 200 gr.
• Tomatoes - 500 gr.
• Carrots - 200 gr.
• Bulb onions - 100 gr.
• Bulgarian pepper - 300 gr.
• Hmeli-suneli - to taste
• Garlic - 3 teeth.
• Basil - bunch
• Cilantro to taste
• Salt to taste
• Ground black pepper - to taste
• Olive oil - for frying

Cooking process:

1. First, wash the eggplants well, pat dry with kitchen towels or paper towels, and then use a vegetable peeler to peel them.
2. Cut the peeled eggplants into small equal cubes.
3. Put the chopped eggplant cubes in a deep container and salt them well, place the load on top, and leave for a while so that the excess bitterness stands out.
4. In the meantime, peel the carrots using a peeler and then cut into small pieces. Peel the onions, then rinse under cold running water and cut into thin half rings.
5. Heat the pan well over high heat. Pour in the required amount of vegetable oil, put the prepared carrots and onions, stirring occasionally, fry until softened.
6. Rinse the eggplants in cool running water from the secreted liquid, and then pat them dry with paper towels. Heat the pan well over high heat. Pour in a small amount of vegetable oil, and then lay out the prepared eggplants, fry them until golden brown.
7. Peel the potatoes with a peeler, then cut into medium-sized cubes.Remove the eggplants from the heat, put the prepared potatoes in the pan and fry them until softened.
8. When the potatoes are soft enough, add the fried eggplants, onions and carrots to the pan. Stir occasionally and cook over low heat for about 10 minutes. Wash the bell peppers and tomatoes well. Dry the vegetables, and then, after removing the stalks and seeds, cut them into small pieces.
9. Send vegetables to the pan. Stir occasionally, cook for 10 minutes, then add previously washed, dried and chopped cilantro. Peel the garlic, rinse under water, and then pass through a press and add to the vegetables.
10. Season with salt and pepper, and add suneli hops to taste, mix well. Place the finished dish on serving plates.
11. Garnish the fragrant ajapsandal with a sprig of basil, then serve.

Enjoy an incredibly delicious vitamin dish!

How to cook classic Georgian ajapsandal in a slow cooker

Today I want to share a wonderful dish that I often cook for my family for lunch. Ajapsandal cooked in a slow cooker turns out to be incredibly tasty and aromatic, preserves all the vitamins of the vegetables used. Cook and you won't regret it.

Cooking time: 50 minutes

Cooking time: 15 minutes

Servings - 6

Ingredients:

• Eggplant - 2 pcs.
• Zucchini - 1 pc.
• Potatoes - 3 pcs.
• Tomatoes - 3 pcs.
• Bulb onions - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomato puree - 100 gr.
• Walnuts - 50 gr.
• Hops-suneli - 1 tsp
• Garlic - 3 teeth.
• Greens - a bunch
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Wash the eggplants, courgettes, tomatoes, and bell peppers. Cut the eggplants and zucchini into large cubes. Coarsely chop the tomatoes, removing the stalk. Peel the bell pepper from the stalk and seeds, chop coarsely. Peel the potatoes with a peeler and cut into large cubes. Peel the onions and garlic, chop with a knife.
2. Pour a small amount of vegetable oil on the bottom of the multicooker bowl, then turn on the "Fry" mode on the device panel, cooking time 10 minutes, put chopped onions and potatoes. Stir occasionally and cook until the end of the program.
3. Then add chopped zucchini and eggplant to the multicooker bowl.
4. Then add the tomatoes and bell peppers. Pour the tomato puree. Close the lid of the multicooker. Set the "Braising" program, cooking time 20 minutes. Cook until the end of the program.
5. Rinse the greens thoroughly under water and shake off excess moisture. Chop the walnuts in a mortar, chop the greens with a sharp knife.
6. When the multicooker gives a signal, open the lid of the appliance, salt and pepper, add suneli hops, chopped walnuts, as well as herbs and garlic. Stir the dish thoroughly. Close the lid and let it brew for about 10 minutes.
7. Serve the finished ajapsandal with your favorite sauce.

Bon Appetit!

A simple and delicious recipe for ajapsandal for the winter in jars

Ajapsandal is an incredibly tasty dish, rich in many beneficial vitamins and minerals. Ajapsandal can be prepared not only for lunch, but also preserved for the winter. I want to share my recipe for ajapsandal cooked in jars for the winter.

Cooking time: 1 hour 30 minutes

Cooking time: 20 minutes

Servings - 20

Ingredients:

• Eggplant - 3 kg.
• Cilantro - 200 gr.
• Tomatoes - 3 kg.
• Bulb onions - 1 kg.
• Bulgarian pepper - 1.5 kg.
• Chili pepper - 3 pcs.
• Garlic - 100 gr.
• Salt - 3 tablespoons
• Olive oil - 300 ml.

Cooking process:

1. First, wash the eggplants thoroughly and then cut them into thin slices. Salt and leave for a while so that excess bitterness comes out.
2. Peel the onions and cut into thin rings. Wash the bell pepper well, dry it, cut into thin rings, removing the seeds and core.Wash the chili peppers, cut into thin rings, removing the seeds. Rinse cilantro under water, shake off excess moisture and chop with a knife. Peel the garlic and pass through a press.
3. Heat a deep skillet over high heat. Pour in the required amount of olive oil, fry the vegetables one by one until golden brown.
4. Then put the vegetables in a deep saucepan with a thick bottom, add the required amount of salt. Wash the tomatoes thoroughly, dry, cut into large pieces, after removing the stalk and peeling off. Stir the vegetables thoroughly, cover and simmer for 20 minutes.
5. Wash the jars thoroughly and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids. Spread the finished ajapsandal in sterile jars, tighten the lids well. Turn the jars upside down and leave in this state until they cool completely. Then move the jars to a cool, dark storage place.

Bon Appetit!