Armenian dish ajapsandal. Adzhapsandal or Adzhapsandali: Caucasian vegetable dish. Video: ajapsandal with potatoes

Adjapsandal (or ajapsandali, sandali) is a dish of eggplants and other vegetables, typical of Caucasian cuisine. “Delicious” is how you can translate the name of this popular snack in the East. We invite readers of the New Domostroy website to prepare ajapsandal according to classic Georgian, Armenian, Azerbaijani and Abkhazian recipes in order to find out which version of vegetable stew they like best. We will also give recipes according to which a popular multi-vegetable snack can be made in the oven and slow cooker. Additionally, we will tell you how to cook ajapsandal with meat and minced meat.

How does ajapsandal differ in different national cuisines?

Adjapsandal is prepared in Georgia, Armenia, Abkhazia, Azerbaijan, and each country considers it their own. It is noteworthy that in each of the cuisines there are several versions of ajapsandal. Recipes differ not only in composition, but also in the set of spices, the nature of chopping vegetables, and the method of cooking them.

Typically, Caucasian vegetable stew is prepared from eggplants, tomatoes and sweet peppers with the addition of onions, spices and herbs. The snack may also include potatoes, carrots, zucchini, green beans, hot peppers, garlic, and meat.

After analyzing the most popular recipes, we came to the conclusion that Georgian ajapsandali recipes usually include potatoes and garlic. For greens, preference is given to cilantro, and for seasonings, hops-suneli. Eggplants for it are cut into circles, tomatoes are peeled and pureed. The vegetables that make up the dish are stewed, but the onions can also be fried first.
Abkhazian ajapsandal is often made with the addition of carrots, potatoes, and hot peppers. The most commonly used herb is basil. The preferred method of heat treatment of products remains stewing. Vegetables are usually cut into cubes.
Armenian ajapsandal is made from coarsely chopped vegetables, pre-fried or baked. The onions may remain raw. Tomatoes are sometimes left raw too, sometimes added at the end in the form of large slices so that they can retain their shape.
Azerbaijani recipes also usually call for frying or baking vegetables and serving them as a vegetable stew or salad, but the vegetables are not cut as large as for Armenian ajapsadal.

Classic ajapsandal is prepared without meat, but sometimes it is still made with the addition of veal, lamb, and poultry. Pork or minced meat is rarely added, but sometimes several types of meat products are used at once. These recipes can be called modern, especially if they are prepared using an electric grill or a slow cooker.

We have collected 9 of the best, in our opinion, ajapsandal recipes, so you have plenty to choose from. Moreover: you can prepare Caucasian vegetable stew in a new way every time, thereby diversifying the family menu.

Culinary secrets

You've probably noticed that eggplants sometimes taste bitter. Solanine, a substance that can cause poisoning, gives them bitterness. Especially a lot of it accumulates under the skin of mature vegetables, it gives them a greenish tint. Fortunately, you can get rid of solanine in 10-20 minutes. To do this, just sprinkle the pieces of “little blue” with salt or soak them in a solution of 20 g of salt per 1 liter of water.
If you don't want your eggplants to turn into mush, skip peeling them before cooking and chop them coarsely.
Vegetables will retain their shape better if they are first fried until golden brown or baked, and then combined and simmered until cooked.
If you want garlic to add a piquant flavor to the dish, add it at the very end or even after cooking the dish.
It is also advisable to add greens at the last stage of preparing ajapsandal or even before serving it.
A dish made from baked or stewed vegetables without frying is less nutritious.
If you want the finished dish to have an aesthetic appearance, follow the sequence of adding ingredients and cooking time recommended in the recipe.

Adjapsandal can serve as a salad, side dish, main dish, soup and even sauce. The choice of recipe depends on what kind of result the cook is aiming for. However, regardless of the version of the dish, it will turn out tasty, aromatic, bright and very healthy.

Adjapsandali in Georgian (with potatoes)

What do you need:

eggplants – 0.5 kg;
potatoes – 0.4 kg;
onions – 0.2 kg;
tomatoes – 0.5 kg;
sweet and hot capsicum - to taste;
garlic – 2 cloves;
fresh cilantro, salt - to taste;

How to cook:

Without peeling the eggplants, cut them into 1 cm circles, salt them and leave for 10 minutes. Shake off the salt, wash and dry the vegetables with a napkin.
Cut the onion into thin half rings.
After dousing the tomatoes with boiling water, peel them and turn them into puree by rubbing them through a sieve or blending them with a blender.
Cut sweet peppers into half rings or quarter rings, hot peppers into as small as possible.
Chop the garlic and herbs, add them together with salt and hot pepper.
Fry the onion in hot oil, add eggplant and sweet pepper.
After 5 minutes, add potatoes, peeled and cut into large pieces.
After another 5 minutes, pour in the tomato puree and simmer until the potatoes are soft.
Add garlic dressing and add salt to the dish if necessary.
After simmering the vegetables for another 5 minutes, remove the pan with them from the heat.

Ajapsandali prepared according to this recipe should be served hot, but there is another recipe for this dish, which in Georgia is served cold.

Georgian ajapsandali sauce for meat

What do you need:

eggplants – 0.5 kg;
onions – 0.25 kg;
tomatoes – 0.8 kg;
bell pepper – 0.4 kg;
parsley, cilantro, basil, savory - 10-20 g each;
garlic – 2 cloves;
refined vegetable oil – 50 ml;
salt - to your taste.

How to cook:

Place the tomatoes in boiling water. Blanch them for 5-10 minutes, cool and rub through a sieve, removing the skin at the same time.
Bake the eggplants until soft, cool, peel, and separate into fibers.
Cut the pepper into small strips.
Finely chop the onion and fry until golden brown.
Add finely chopped garlic and pepper. Sauté them together with the onion for a few minutes.
Add tomato puree. Simmer it until it thickens.
Add eggplants and chopped herbs, add salt.
Simmer the sauce for 2-3 minutes after it boils, remove from heat.

Adjapsandali prepared according to this recipe has the consistency of a sauce. Served cold, it is a delicious addition to meat.

Adjapsandal in Armenian style with meat

What do you need:

meat (any) – 0.5 kg;
eggplants – 0.5 kg;
potatoes (optional) – 0.5 kg;
tomatoes – 0.5 kg;
sweet pepper – 0.5 kg;
onions – 100 g;
fresh cilantro or basil – 50 g;
butter – 50 g;
water – 0.2 l;
salt, pepper mixture - to taste.

How to cook:

Wash the meat, remove films, cut into small cubes.
Cut the eggplants into thick half-circles or quarters, salt, and leave for 10 minutes. Rinse and pat dry with a towel.
Cut the onion into thin half rings.
Without peeling the tomatoes, cut them into large slices.
Peel the pepper and cut it into wide halves or quarters of rings.
Peel the potatoes and cut into 1.5 cm cubes.
Melt the butter in a cauldron or non-stick pan and brown the meat in it.
Add spices and half a glass of water. Simmer the meat for 10-15 minutes.
While the oil is simmering, brown the onions and eggplants separately in a frying pan in vegetable oil.
Add fried vegetables, potatoes and peppers to the meat. Pour in the remaining water.
Simmer the vegetables for 15-20 minutes until the potatoes are soft.
Add tomatoes and chopped herbs, add salt and stir.
Simmer the vegetables and meat for another 10 minutes.

When serving, ajapsandal can be sprinkled with fresh herbs. It can also be supplemented with chopped garlic, but everyone adds it to their own taste.

Azerbaijani ajapsandal salad

What do you need:

eggplants – 0.4 kg;
tomatoes – 0.5 kg;
sweet pepper – 0.5 kg;
garlic – 2 cloves;
onions – 100 g;
cilantro – 50 g;
vegetable oil, salt, pepper - to taste.

How to cook:

Grease a heat-resistant dish with oil, place peppers, eggplants and tomatoes in it. Place in an oven preheated to 180 degrees and leave in it until the vegetables are soft.
Place the vegetables in a pan of cold water to cool. Clean.
Cut the tomatoes into large slices, peppers and eggplants into strips.
Stir in chopped vegetables.
Add finely chopped garlic, thin rings of fresh onion, chopped herbs. Salt, season, add oil. Stir and serve.

Azerbaijani ajapsandal salad can be served warm or cold.

Adjapsandal in Abkhazian style with carrots

What do you need:

eggplants – 0.5 kg;
tomatoes – 0.5 kg;
carrots – 0.2 kg;
sweet pepper – 0.4 kg;
garlic – 1 head;
refined vegetable oil – 40 ml;
water (optional) - to taste;
salt, seasonings - to taste.

How to cook:

Cut the eggplants into cubes about 1-1.5 cm in size, dip them in a saline solution, rinse after 15 minutes, and let them dry.
Peel the carrots and cut into circles. If the vegetables are large, it is better to cut into quarters of circles or even small cubes.
Scald the tomatoes with boiling water and remove the skin. Cut the pulp into large cubes.
Cut the pepper into thick quarter rings.
Finely chop the garlic cloves with a knife.
Heat the oil and brown the eggplants in it.
Add carrots, 5 minutes after it - pepper.
After 5 minutes, add tomatoes and garlic, salt and seasonings. Add a little water, cover the pan with a lid and simmer the vegetables for 10 minutes.

Fragrant ajapsandal, prepared according to the Abkhazian recipe, turns out to be satisfying, but not too high in calories. It is served as a side dish with meat or as an independent dish.

Diet ajapsandal in the oven

What do you need:

eggplants – 0.5 kg;
tomatoes – 0.5 kg;
sweet pepper – 0.5 kg;
onions – 100 g;
cilantro, basil – 20-30 g each;
hot pepper – 0.5-1 pod;
grape vinegar (6 percent) – 20 ml;
olive oil – 40 ml;
refined sunflower oil – 20 ml;
salt - to taste.

How to cook:

Wash the eggplants, tomatoes and sweet peppers, dry them, cut into large cubes or circles.
Place the vegetables in a mold greased with sunflower oil and place in an oven preheated to 180 degrees for 20 minutes.
Cut the onion (preferably purple) into half rings.
Finely chop the greens.
Chop the seeded hot pepper as finely as possible.
Combine all the ingredients included in the appetizer, season with a mixture of vinegar, olive oil and salt.

A Caucasian appetizer made according to this recipe can be served hot or cold as a salad, a side dish for meat or a main dish.

Adjapsandali in a slow cooker

What do you need:

eggplants – 0.5 kg;
tomatoes – 0.5 kg;
sweet pepper – 0.25 kg;
potatoes – 0.3 kg;
onions – 100 g;
refined vegetable oil – 60 ml;
garlic – 2 cloves;
cilantro or other greens, salt to taste.

How to cook:

Cut the vegetables into one and a half centimeter cubes.
Pour oil into the bottom of the multicooker.
Place the onions first, then the eggplants, then the peppers, then the potatoes, then the tomatoes.
Start the unit in extinguishing mode. Set the timer for an hour.
Add salt, crushed garlic, chopped herbs, stir.
Keep the food in warm mode for 10-15 minutes and serve.

This ajapsandali recipe is closest to Georgian cuisine. Eating it turns out healthy. If you want to reduce its calorie content, you can reduce the amount of oil used by half.

Ajapsandal with minced meat

What do you need:

eggplants – 0.5 kg;
minced meat (meat, chicken) – 0.5 kg;
tomatoes – 0.5 kg;
bell pepper – 0.5 kg;
onion – 0.25 kg;
salt, suneli hops, fresh cilantro - to taste;
garlic – 5-6 cloves;
vegetable oil - how much will be needed.

How to cook:

Cut the eggplants into 0.5 cm thick slices and add salt. After 10 minutes, shake off excess salt.
Fry the eggplants for a few minutes until browned on both sides, then remove from the pan.
In place of the eggplants, place the minced meat, previously mixed with chopped garlic and onions. Fry until browned.
Place the eggplants on the minced meat, sprinkle them with half rings of pepper, and place peeled and diced tomatoes on top.
Simmer the vegetables with minced meat over low heat for 20 minutes, then add salt, seasonings, and herbs. Continue cooking for 10 minutes.

This version of ajapsandali is not classic, but it is very popular. This is explained by the excellent organoleptic qualities of the food and the ease of its preparation.

Adjapsandal with zucchini

What do you need:

eggplants – 2 pcs.;
zucchini – 1 pc.;
tomatoes – 2-3 pcs.;
onion – 1 pc.;
potatoes – 2 pcs.;
bell pepper – 1 pc.;
salt, khmeli-suneli - to taste;
tkemali sauce, adjika or ketchup – 50 ml;
water – 100 ml;
oil - how much will it take?

How to cook:

Cut the vegetables into large cubes.
Pour oil into a cauldron, add onions and zucchini. Fry until a characteristic aroma appears.
At the same time, heat the oil in a frying pan and fry the eggplants in it.
Add eggplant to the zucchini, add potatoes and pepper. Add salt and season. Dilute the sauce with boiled water and pour into the cauldron.
Cover the cauldron with a lid. Simmer the vegetables for 15-20 minutes.
Add tomatoes. After 10 minutes, stir the appetizer and remove the cauldron from the heat.

When serving, sprinkle ajapsandal with finely chopped herbs. You can also add crushed garlic.

Adjapsandal is a popular vegetable dish of Caucasian cuisine, which is dominated by eggplants and tomatoes. Sometimes it is prepared with the addition of meat or minced meat. Thanks to the large amount of herbs and seasonings in the food, it turns out not only tasty, but also aromatic. There are many recipes for this snack, because in different countries it is prepared differently. Our readers have the opportunity to try several versions of ajapsandali and choose the one that best suits their gastronomic preferences.

Ajapsandal, or ajapsandali, is a traditional dish of Caucasian cuisine, made from vegetables: eggplants, sweet peppers, tomatoes, onions, garlic and herbs (cilantro, basil and others). The vegetables are sautéed or baked and then mixed together. Variations of this dish exist among almost all nations; in Europe, ratatouille is an analogue of ajapsandal. It is distinguished from the usual vegetable stew by the separate frying of the components, their larger cutting and the unusual oriental notes that cilantro and spices give the dish.

Ingredients:

eggplants – 1 kg;
carrots – 0.5 kg;
bell pepper – 0.5 kg;
onions – 2-3 pcs.;
garlic – 4-6 cloves;
tomatoes – 700 g;
basil, cilantro, parsley - 50 g each;
ground coriander – ½ tsp;
Utskho-suneli spice – ½ tsp;
ground saffron - on the tip of a knife;
salt, ground pepper - to taste;
vegetable oil – 0.5 l.

Preparation:

1. Wash the eggplants and cut into 1 cm thick slices.
2. Place them in a deep bowl, sprinkling the layers with salt, let them stand for 30 minutes to release the bitterness. Then rinse. Alternatively, the eggplants can be soaked in salt water while weighing them down.
3. Pour vegetable oil into a frying pan, heat it, fry the eggplants until browned, laying out the mugs in 1 layer. After frying, place them on paper towels or drain excess oil through a colander.
4. Wash the bell pepper, remove the core and seeds, and cut into strips.
5. Fry the peppers in oil over medium heat for 7-10 minutes. until softened.
6. Wash the onion, peel and chop into half rings.
7. Peel the carrots and cut into strips.
8. Pour more oil into the pan and fry the onions and carrots, salting them a little. Simmer over low heat for 20 minutes. until the vegetables soften.
9. Wash the greens and finely chop them with a knife. Fry with a little oil for 3-5 minutes.
10. Wash the tomatoes and prepare puree: grate on a coarse grater, discard the skin.
11. Place all cooked vegetables, herbs, and spices in a thick-bottomed saucepan or saucepan and simmer over low heat for 15 minutes. Add salt if necessary. Turn off the fire. Let the vegetables brew under the lid. Serve ajapsandal hot or as a cold salad.

The classic recipe for preparing a dish in Georgian cuisine involves using only vegetables. To obtain a denser consistency, add potatoes.

In Armenia, ajapsandal is always cooked with meat. To make the dish spicier, add hot peppers, cut into slices, into the pan. The cooking time is 1.5 hours, the most labor-intensive part is frying the vegetables.

Dietary recipe (in the oven)

Ingredients:

eggplant – 1 pc.;
tomatoes – 2 pcs.;
red sweet pepper – 1 pc.;
onion – 1 pc.;
garlic – 2 cloves;
apple cider vinegar – 1 tbsp. l.;
cilantro, basil and other greens - a few sprigs for decoration;
salt, pepper - to taste.

Preparation:

1. Turn on the oven and heat it to 250 degrees. Turn on the grill's top airflow (if equipped).
2. Wash the eggplants, tomatoes, peppers and dry them. Remove the stems of the eggplants and remove the seeds from the sweet peppers. Cut vegetables into 2 halves.
3. Place the vegetables on a baking sheet and place in the oven for 20 minutes.
4. Cut the onion into half rings, chop the herbs and garlic.
5. Remove the vegetables from the oven, place in a deep bowl and cover. Leave them for a while so that the skins come off better.
6. Peel the vegetables, cut the eggplants into cubes, small tomatoes into halves, large ones into several parts, peppers into strips.
7. Add herbs, garlic, spices. Sprinkle the dish with apple cider vinegar.

The preparation time for ajapsandal according to this recipe is 40 minutes. Due to the fact that there is no frying, it is dietary and less caloric. If you let ajapsandal stand for a day in the refrigerator, it will acquire a richer taste. Cooked vegetables are served as an independent dish and as a side dish for meat.

In a slow cooker

Ingredients:

eggplants – 2 pcs. medium size;
tomatoes – 3 pcs.;
red sweet pepper – 2-3 pcs.;
onions – 2 pcs.;
garlic – 3 pcs.;
vegetable oil – 200 ml;
cilantro, parsley, dill - to taste;
salt, spices, hot pepper - to taste.

Preparation:

1. Prepare vegetables as described in the classic step-by-step recipe.
2. Set the “Fry” mode in the multicooker and fry the eggplants for 2-3 minutes. on each side in vegetable oil. It will take several steps since all the eggplants will not fit in the bowl.
3. Cut the tomatoes into cubes, onions into half rings, and pepper into rings. Chop the garlic and herbs.
4. Place the eggplants in a bowl, add the rest of the vegetables, salt, spices and herbs. Place in a slow cooker.
5. Set the “Stew” mode and hold for 1 hour. If little juice has been released from the vegetables, stir them so that they do not burn.
6. Place ajapsandali on a plate and garnish with herbs.

With meat

Ingredients:

lamb (or pork) – 500 g;
onion – 1 pc.;
tomatoes – 4 pcs.;
bell pepper – 3 pcs.;
potatoes – 3 pcs.;
eggplants – 2 pcs.;
butter – 50 g;
vegetable oil – 30 g;
dried basil – 3 pinches;
bay leaf – 2 pcs.;
salt, ground black pepper, coriander - to taste.

Preparation:

1. Cut the meat into medium-sized cubes.
2. Melt butter in a cauldron or deep frying pan, add vegetable oil.
3. Place the meat in the oil. Fry it over high heat until a crust appears, stirring occasionally. Then pour 100 ml of water and reduce heat. Simmer the lamb until done.
4. Wash and peel the potatoes and tomatoes, cut them into medium-sized pieces.
5. Cut the onion into half rings.
6. Peel the bell pepper and cut into strips.
7. Wash the eggplants, remove the stems, cut into rings or half rings, sprinkle them with salt, leave for 15-20 minutes.
8. Place eggplants and onions in a cauldron, cover with a lid, and simmer with meat for 10 minutes.
9. Add chopped potatoes, salt, cook for another 10 minutes.
10. Add sweet peppers and tomatoes. Add water if necessary to prevent the meat from burning. Add basil. Simmer for 25 minutes.
11. Add bay leaf, spices, mix all layers and keep on fire for another 10 minutes.
12. Turn off the gas and let it brew under the lid closed for 15 minutes. Serve, garnish with sprigs of parsley, basil or chopped herbs.

Cooking time is 1.5 hours. Fatty meat can be used for this recipe. In this case, it is necessary to reduce the amount of vegetable oil and butter, since the lard will melt during the cooking process. The meat is pre-beaten to make it softer and juicier.

On the grill

Ingredients:

tomatoes, eggplants, sweet bell peppers, onions - according to the number of guests present;
garlic – 3 cloves;
vegetable oil – 3-4 tbsp. l.;
greens (parsley, cilantro, basil) – 100 g;
ground pepper, salt - to taste.

Preparation:

1. Light the coals in the grill and get them hot.
2. While the grill is being prepared, wash the vegetables and remove the stems.
3. Place whole vegetables on skewers and bake them over coals (or over an open fire).
4. After baking, place the vegetables in cold water. Peel them.
5. Cut the vegetables into cubes.
6. Prepare a sauce from chopped garlic, vegetable oil, salt, spices and chopped herbs. Mix them.
7. Place peppers, eggplants, onions and tomatoes on a common dish, add salt and pepper and pour over the sauce.

Since the vegetables are cooked entirely on the grill, ajapsandal turns out to be especially tasty and juicy. It can be served with barbecue or wrapped in pita bread.

On the fire in a cauldron

Ingredients:

eggplants – 2 pcs.;
khmeli-suneli seasoning, ground pepper, salt - to taste;
bell pepper – 2 pcs.;
tomatoes – 8 pcs.;
zucchini – 2 pcs.;
potatoes – 4 pcs.;
garlic – 5 cloves;
onions – 2 pcs.;
carrots – 1 pc.;
greens (parsley, dill, cilantro, basil) - to taste;
vegetable oil – 4 tbsp. l.;
dried cumin – 1 pinch;
hot capsicum – 1 pc.

Preparation:

1. Light a fire and place a grate on the fire. Place a cauldron and heat it well. Add vegetable oil to the cauldron.
2. Wash the vegetables. Remove the stem from the eggplants, cut them into cubes, soak them in salted water as in the first recipe, then rinse.
3. Wash, peel and cut potatoes, sweet peppers and carrots into cubes.
4. Wash the young zucchini and cut it with the skin.
5. Cut the onion into half rings.
6. Peel and chop the garlic.
7. Make a cross-shaped cut on the tomatoes, pour boiling water over them and remove the skin.
8. Place onion in a cauldron and fry it.
9. Add chopped potatoes, salt and pepper, fry them with caraway seeds for 5 minutes.
10. Add sweet peppers and fry for 5 minutes.
11. Add eggplants.
12. After they are fried, turn off the fire and continue cooking over coals.
13. Add water to the middle of the vegetables, close the lid and simmer until the potatoes soften.
14. Cut the zucchini and tomatoes into cubes, chop the herbs and garlic.
15. Place them together with hot peppers in a cauldron and simmer for 10 minutes.

Preparation for the winter

Ingredients:

eggplants – 800 g;
bell pepper – 6 pcs.;
onion – 500 g;
young zucchini – 300 g;
carrots – 5 pcs.;
sunflower oil – 500 ml;
sugar – ½ tbsp. l.;
tomato paste – 200 g;
garlic – 1 head;
hot peppercorns – 5 g;
coriander seeds – 3 g;
6% vinegar – 100 ml.

Preparation:

1. Wash the eggplants, remove the stems, cut into 1x1 cm cubes and soak for 20-30 minutes. in salted water.
2. Wash, peel and cut carrots and zucchini into cubes. You can also grate carrots.
3. Mix tomato paste with 100 ml of water.
4. Place all ingredients and spices in a deep saucepan and simmer for 35 minutes.
5. Steam sterilize glass jars.
6. Pour ajapsandali into jars and roll up the lids.
7. Place them in a preheated oven on a baking sheet, metal lids down, and sterilize for another 30 minutes. Store the workpiece at a temperature no higher than +3 degrees.

The taste of such a salad for the winter will differ from the traditional dish of Georgian cuisine, since vinegar is used for canning. Its preparation time is 1.5 hours.

Secrets of experienced chefs

There are some tricks when preparing the dish:

Real ajapsandal should consist of large pieces of chopped vegetables, otherwise the dish is more reminiscent of stew, vegetable caviar or salad. When slicing, you should strive to make pieces of the same size so that there is no shift in flavor emphasis in favor of large components.
Before baking, it is recommended to make lattice-shaped cuts on the eggplant slices. Thanks to this, the vegetable will bake better.
All ingredients of ajapsandal must be brought to full readiness when frying. Crispy peppers or half-raw eggplants will ruin the delicate texture of the dish.
Onions and carrots should be stewed in a large amount of oil, since with this method of cooking they are not fried, but simmered in their own juice. Thanks to this, the dish turns out tasty and juicy. Excess oil can be drained after frying. After this treatment, onions do not lose their color and do not burn.
It is recommended to use rubber gloves when cutting hot peppers. It is better to remove its seeds, since all the pungency is concentrated in them.
To prevent the garlic from darkening, it is ground with coarse salt.
Salt is added at the end of cooking.
To prevent the main ingredients from overcooking, potatoes are placed in the ajapsandal.

Experienced chefs believe that the highlight of the dish lies in the combination of eggplant and cilantro, so do not neglect this spicy herb. Also, do not simmer ajapsandal for too long. 15 minutes is enough. over low heat, otherwise the dish will boil too much and lose flavor.

Do you like juicy, healthy summer vegetables? Then a wonderful recipe for you - delicious ajapsandal. A fragrant dish of Armenian, Georgian cuisine, and it is also classified as almost all cuisines of the North Caucasus countries. It is very similar in preparation to the familiar and beloved vegetable stew. One of the most important conditions for delicious ajapsandal is fresh and juicy vegetables, aromatic herbs and a good mood in the kitchen. The dish is a snack and can be served cold or hot. It will be delicious in any version. I don’t recommend passing by, write down the recipe and be sure to cook it. It will be very tasty.

Ingredients:

fresh eggplants - 5 medium pieces;
sweet peppers - 4-5 medium pieces (it is advisable to take different colors);
onions - 3-4 medium heads (pieces);
potatoes - 600 grams;
tomatoes (tomatoes) - 3 medium pieces;
tomato paste - 1 tablespoon (can be replaced with 1 glass of grated fresh tomatoes);
garlic - 5 cloves;
granulated white sugar - 2 teaspoons;
a large bunch of purple basil;
a large bunch of cilantro;
sunflower oil for stewing;
spices: salt, pepper - to your taste.

Very tasty ajapsandal. Step by step recipe

The first thing we need to determine is the container in which we will prepare the ajapsandal. Due to the large number of ingredients, it is best to take a deep frying pan, cauldron or large saucepan with a thick bottom.
Now you need to start with the vegetables. Wash all vegetables under running water before cutting.
Take fresh eggplants. Chop coarsely. Transfer to a deep bowl. Sprinkle with salt and mix. Leave it in this state on the desktop for 20-30 minutes. After this, add water. We wash them thoroughly and squeeze them out. Next, take a towel and dry it from the water. Place in a bowl and set aside.
Peel the potato tubers. Wash under water and cut in the same way as eggplants, into large pieces.
Following the eggplants, cut the onions into half rings. Transfer to a separate bowl.
Wash a bunch of basil and cilantro, dry and finely chop.
Remove the core of the sweet pepper. Cut it into large squares. The dish will look very beautiful and even more appetizing if you choose peppers of different colors: red, yellow, green.
Tomatoes need to be doused with boiling water. After that, remove the skin from them. Chop them the same way as the peppers.
Peel the garlic. Separate the required number of cloves and squeeze them under pressure into a separate bowl.
Heat up the frying pan (saucepan, cauldron). Pour in sunflower oil.
Transfer the potatoes into well-heated oil. Stirring over high heat, fry until almost done. Then use a slotted spoon to remove the potatoes into a separate container. It is best to transfer it to a colander.
Fry the eggplants in the same oil. About 5-7 minutes.
Then add onions to the eggplants. Mix.
When the onion becomes transparent, add pepper. Also mix everything. At this stage, for lovers of spicy dishes, you can add chili pepper.
Now return the potatoes and add half a portion of garlic along with them. Mix.
Following the potatoes, add fresh tomatoes, tomato paste (or grated tomatoes), two teaspoons of sugar. Also add salt and pepper to taste. Separate half of all the greens and add it to the vegetables.
The fire continues to be at maximum. Don't forget to stir, then nothing will burn. Sugar, in turn, will not be clearly felt, but will add its softness.
After this, cover with a lid and simmer over medium heat for about 5 minutes. Then remove the lid and add the remaining garlic and herbs. Mix and press everything down a little with a spoon or spatula. We remember that ajapsandal is stewed without water, only in its own juice. Cover again and simmer for another couple of minutes.
Then turn off the heat and let it brew under the lid for 30 minutes to 2 hours.

Serve ajapsandal warm, hot or cold, and garnish with herbs before serving. An amazingly tasty snack that, with its juiciness, can conquer you from the first spoon. Prepare and please yourself and your loved ones. This is worth a try for everyone. The dish is incredibly healthy, an excellent solution for the summer menu. The “Very Tasty” website contains a huge number of delicious and healthy recipes from vegetables. Visit the website and cook with us. We wish you bon appetit!

One of the most delicious and healthy dishes of Caucasian cuisine is Georgian ajapsandali, which is prepared from vegetables with the addition of aromatic spices and herbs. It's more like a thick soup than a stew. There are many recipe options that use different vegetables, thanks to which the dish has a special taste and looks beautiful in the photo.

What are ajapsandali

For many centuries, food such as ajapsandali has been one of the traditional dishes of Georgian cuisine. Every housewife in Georgia should know how to cook this stew, because it forms the basis of the national menu. You can find similar variations in other regions of the Caucasus - Armenia, Dagestan, Azerbaijan, Abkhazia. Georgian vegetables are suitable for both the everyday diet and for celebrations.

How to cook ajapsandal

Before studying recipes that explain how to cook stew in Georgian, familiarize yourself with the basic rules that do not depend on the version of the dish. The technology for preparing Georgian ajapsandali has its own characteristics. Here Recommendations from experienced chefs:

You are allowed to take any vegetables and experiment with proportions, but the main ingredients must be eggplants, tomatoes, peppers and a large amount of herbs.
If you prepare a dish with minimal addition of oil, it will turn out to be dietary.
Before preparing the remaining vegetables, you should soak the eggplants in a weak salt solution for 10-15 minutes so that the dish does not become bitter.
Ajapsandal will look more festive if you use bell peppers of different colors.
If potatoes are added, the cooking time increases.
It is better to take a pan with a thick bottom and high walls to get more liquid.

Recipe for ajapsandali in Georgian

This food is used as an independent dish, but is also perfect as a side dish for meat. Thanks to the successful combination of different vegetables, this stew has a rich taste. Regardless of the added ingredients, Georgian ajapsandali can be included in the diet, because The calorie content of the dish, depending on the components, is only 65-85 kcal per 100 g.

Classical

Time: 45 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 65 kcal/100 g.
Purpose: for dinner.
Cuisine: Georgian.
Difficulty: medium.

The recipe for a classic, unique ajapsandali, cooked in Georgian style, necessarily includes vegetables such as bell peppers, tomatoes, and eggplants. In a traditional dish, all ingredients are first baked on the grill and then cut into large pieces of 1.5 by 1.5 cm. If it is not possible to make ajapsandali over an open fire, a simple oven will do.

Ingredients:

sunflower oil – 100 g;
eggplants – 500 g;
carrots – 2 pcs.;
tomatoes – 4-5 pcs.;
onions – 3 pcs.;
fresh herbs – 1 bunch;
water – 400 ml;
bell pepper – 3 pcs.;
salt – 3 g;
garlic – 2 cloves;
black pepper – 2 g.

Cooking method:

Cut the eggplants into large rings, place in a deep bowl, sprinkle with a pinch of salt, mix everything thoroughly and leave for 10 minutes.
Place the peppers and tomatoes tightly on a baking sheet, put in the oven for 10 minutes, turning on the mode at 250 degrees.
Remove the baking sheet, cool the contents and remove the skins from the vegetables.
Cut the pepper into strips.
Place the tomatoes in a cup and blend with a blender.
Cut the carrots into large pieces.
Chop the onion into half rings and fry in a frying pan with carrots.
Chop the garlic as finely as possible.
Place the eggplants in a container.
Add the rest of the ajapsandali ingredients to the pan and mix well.
Add water, cover with a lid and simmer the vegetables for 20-25 minutes.
Chop the greens and decorate the finished dish.

With potato

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 75 kcal/100 g.
Purpose: for dinner.
Cuisine: Georgian.
Difficulty: medium.

Ajapsandal prepared according to this recipe has a rich taste, but it will be more filling and nutritious, so people on a diet should limit their consumption of this dish to 200-250 g per day. To ensure that the ingredients of Georgian ajapsandali have the same consistency and do not boil over, you can add pre-cooked potatoes or start cooking with them.

Ingredients:

onions – 2 pcs.;
potatoes – 500 g;
eggplants – 6 pcs.;
cilantro, dill – 1 bunch;
ground pepper – 2 g;
broth – 300 ml;
sweet pepper – 3 pcs.;
vegetable oil – 150 g;
tomatoes – 4 pcs.;
garlic – 2 cloves;
salt - 3 g.

Cooking method:

Place the tomatoes and peppers in the microwave for 30 seconds, remove them and remove the skins.
Peel the eggplants from the purple peel, cut crosswise and pour over salted boiling water.
Cut the prepared vegetables into cubes.
Heat the oil in a frying pan and add all the ingredients.
Fry until golden brown, pour in broth.
Simmer for 35 minutes, sprinkle with chopped herbs.

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 85 kcal/100 g.
Purpose: for dinner.
Cuisine: Georgian.
Difficulty: above average.

If you can’t imagine your diet without meat products, pay attention to how to cook ajapsandal in Georgian style with meat. The dish is combined with lamb, beef, and chicken. Pork, turkey, and veal are also suitable for it. You need to choose a high-quality product without veins or carefully beat the meat before starting to prepare ajapsandali, then it will be much softer and juicier.

Ingredients:

pork – 500 g;
onion – 200 g;
carrots – 5 pcs.;
tomatoes – 6 pcs.;
bell pepper – 3 pcs.;
parsley, cilantro, basil – 100 g;
eggplants – 5 pcs.;
garlic – 2 cloves;
butter – 200 g;
ground coriander, black pepper – 4 g.

Cooking method:

Cut the pork into medium cubes and dry on a napkin.
Put the oil in a container, fry the meat, add onions, carrots, peppers, cut into half rings.
Chop the remaining vegetables and herbs.
Remove the skins from the tomatoes, grind in a blender or crush with a fork, add 0.5 liters of water, boil to 250 ml.
Mix everything together, pour in tomato sauce, simmer for 30-35 minutes.

For the winter

Time: 65 minutes.
Number of servings: 15 persons.
Calorie content of the dish: 70 kcal/100 g.
Purpose: for dinner.
Cuisine: Caucasian.
Difficulty: medium.

If you want to eat this delicious dish regardless of the time of year, it is recommended to prepare ajapsandal for the winter. Such an appetizer will differ from the national Georgian one, because vinegar is not used in the traditional recipe, but its main components and unique taste will be preserved. You are allowed to experiment by adding zucchini or cucumbers.

Ingredients:

eggplants – 0.8 kg;
vegetable oil – 500 ml;
sweet bell pepper – 6 pcs.;
onion – 0.5 kg;
sugar – 0.5 tbsp. l.;
tomato paste – 200 g;
salt – 1 tbsp. l.;
garlic – 1 head;
hot peppercorns – 5 g;
coriander seeds – 3 g;
vinegar 6% – 100 ml;
young zucchini – 300 g;
carrots – 5 pcs.

Cooking method:

Prepare the eggplants by cutting them into 1 x 1 cm cubes and soaking them in salted water for 20 minutes.
Chop or grate carrots and zucchini.
Chop the onion and garlic.
Place all ingredients in a deep saucepan, add oil, pepper and salt.
Add 100 g of water to the tomato paste and pour into the pan.
Simmer for 35 minutes.
Pour into pre-treated jars and roll up the lids.
Place the jars in the oven on a baking sheet with the lids facing up.
Sterilize for another half hour.
Store at 3-6 degrees above zero.

Video

What could be better than a vegetable dish in summer? What if it’s aromatic and Georgian? :) I live in Georgia and tried a lot of Ajapsandali recipes (that’s what it’s called in Georgian) until I came to this one. It has become an integral dish in our family. A mixture of herbs gives the dish a unique aroma and bright taste.

Required ingredients.

First you need to peel the eggplants and cut them into large circles, about a centimeter wide.

Pour cold salted water over the eggplants and place a weight on top for 20-30 minutes so that all the bitterness comes out of them.

Peel the potatoes, cut them into small pieces and cook over medium heat.

Meanwhile, the eggplants have already soaked, pour out the juice and squeeze them well. Heat a frying pan very hot, pour a lot of sunflower oil onto it, since eggplants tend to absorb a lot of oil. Wait until the oil heats up and place the eggplant slices tightly next to each other.

While the potatoes are boiling and the eggplants are frying, peel the onions, bell peppers and hot capsicums.

Cut the onion into cubes, bell pepper into half rings, and capsicum into slices.

Place the eggplants in batches, as many as fit in the pan at a time. After they are fried, place them in a colander to drain off all excess oil.

Meanwhile, the potatoes are almost cooked (you need to undercook them a little), take them out with a slotted spoon and leave to cool.

We cut the washed tomatoes in half, cutting off the remaining tails, and grate them until they peel.

Usually in these cases they say to scald the tomatoes with boiling water, peel them and cut them into cubes or then grate them, but in my opinion my method is simpler, isn’t it? :)

When all the eggplants are fried, add potatoes, cut into 1-1.5 cm cubes, into the same frying pan in which they were fried. Fry until golden brown.

Place the fried potatoes temporarily in a bowl and add peppers and onions to the pan. Fry until the onion is golden. Then add back the potatoes and eggplants. Pour in grated tomatoes. If your tomatoes are not juicy enough, you can add a tablespoon of tomato paste and a little boiling water. Simmer for 5 minutes, stirring gently.

Chop the greens and garlic. I prefer finely chopped garlic, but you can put it through a press. I have dried thyme, it is usually used in Georgian cuisine when preparing Lobio. Pour the greens and garlic into the pan and simmer for another 5 minutes, stirring carefully.

Ajapsandali is ready, you can serve it to the table, bon appetit!

In Georgia, it is the main dish and is eaten without a side dish, as it is quite filling, but pasta and even mashed potatoes go perfectly with it, despite the fact that Adjapsandali itself contains potatoes. They usually eat it cold, but I prefer it warm.