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Ajapsandali in the oven
If there is eggplant, pepper, tomatoes, onions and cilantro There is no doubt about what to make of them. The entire post-Soviet space knows the wordajapsandal"and knows how delicious it is."
No offense, but some learned about him from the cartoon. Ajapsandali is already a tradition, the first thing at a picnic with kebabs, when you can bake vegetables on fire, and, burning, cook a dish from them, almost tastier than the most fragrant meat.
There are many recipes for ajapsandali, as befits a favorite folk dish. It's like arguing about borscht, which one is right. More correctly - home, the one that was fed to grandmothers and mothers. So we will not argue what ingredients, in what sequence and what should be seasoned, we will not. Let me tell you how we cook this dish.
The ingredients (for 4 servings):
Wash potatoes, clean with a hard brush from the skin. Cut the eggplant into slices. Cut peppers, peel seeds, cut strips. Cut the tomatoes into 4 pieces. Clean the onions and cut with half rings.
Heat the oven to 180 degrees.
In a pot with a thick bottom, warm up vegetable oil, add onions, and cook it over a medium heat to a transparency of 2 minutes. Add potatoes to the pan, roast 3-4 minutes. Add eggplant, pepper, stir and cook for another 3-4 minutes. Then add tomatoes, pour water, salt, cover and put stew in the heated oven for 20 minutes.
Finely cut peeled cloves of garlic, mix them with finely sliced greens.
Get a pan from the oven, add greens with garlic to vegetables, black ground pepper to taste, mix, cover with a lid and let stand for ten minutes.
All these wonderful vegetables are soaked in the aroma of greens and garlic. And then a deep plate, a scrap of fresh bread and a lot of fun. published
Cook with love!
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: zveruska.livejournal.com/138715.html
No offense, but some learned about him from the cartoon. Ajapsandali is already a tradition, the first thing at a picnic with kebabs, when you can bake vegetables on fire, and, burning, cook a dish from them, almost tastier than the most fragrant meat.
There are many recipes for ajapsandali, as befits a favorite folk dish. It's like arguing about borscht, which one is right. More correctly - home, the one that was fed to grandmothers and mothers. So we will not argue what ingredients, in what sequence and what should be seasoned, we will not. Let me tell you how we cook this dish.
The ingredients (for 4 servings):
- 4 eggplant
- 1 kg of small young potatoes
- 4 tomatoes
- 2 sweet peppers
- 2 bulbs
- 5-6 cloves of young garlic
- 1 bundle of cilantro greens
- 1 bundle of basil (we prefer green)
- 4 tbsp vegetable oil
- 50 ml of water
- salt, black pepper
Wash potatoes, clean with a hard brush from the skin. Cut the eggplant into slices. Cut peppers, peel seeds, cut strips. Cut the tomatoes into 4 pieces. Clean the onions and cut with half rings.
Heat the oven to 180 degrees.
In a pot with a thick bottom, warm up vegetable oil, add onions, and cook it over a medium heat to a transparency of 2 minutes. Add potatoes to the pan, roast 3-4 minutes. Add eggplant, pepper, stir and cook for another 3-4 minutes. Then add tomatoes, pour water, salt, cover and put stew in the heated oven for 20 minutes.
Finely cut peeled cloves of garlic, mix them with finely sliced greens.
Get a pan from the oven, add greens with garlic to vegetables, black ground pepper to taste, mix, cover with a lid and let stand for ten minutes.
All these wonderful vegetables are soaked in the aroma of greens and garlic. And then a deep plate, a scrap of fresh bread and a lot of fun. published
Cook with love!
P.S. And remember, just changing our consumption – together we change the world!
Join us on Facebook, VKontakte, Odnoklassniki
Source: zveruska.livejournal.com/138715.html
