Adjapsandali Georgian-style
Description
Today I will tell you,
Instructions
- 1
Step 1
Prepare the necessary ingredients. Peel the onion and garlic. Rinse all the vegetables thoroughly and let the water drain.
- 2
Step 2
Slice the eggplants into thin rounds and sprinkle with salt. Let them sit for 20 minutes so they release their juice. This will help remove their characteristic bitterness.
- 3
Step 3
Cut the pepper into thin strips.
- 4
Step 4
Slice the onion into half-rings.
- 5
Step 5
Slightly squeeze the eggplants to remove the formed juice. Dip them in flour and fry in heated sunflower oil until golden brown. Place them in a pot for simmering. I use a multicooker.
- 6
Step 6
Grate the tomatoes on a coarse grater. This will turn the flesh into a uniform pulp, and the skin is not needed, so you can simply discard it.
- 7
Step 7
Fry the onion in the same oil used for frying the eggplants. Place the fried onion on top of the eggplants.
- 8
Step 8
Add the roasted peppers as well and pour in the tomato juice. Add garlic pressed through a garlic press. Sprinkle finely chopped herbs on top. Add a little salt. Mix well and simmer over medium heat for 15 minutes. In a multicooker, I set the stewing mode at maximum temperature for 20 minutes.
- 9
Step 9
The ajapsandali is ready. Let the stew sit for about half an hour, then you can eat it. But it's better to wait until it cools down completely. Ajapsandali will be even more delicious after sitting in the refrigerator for a day.