Georgian stew
Description
The recipe won't take much time. In Georgia, "Ajapsandali" is called "lazy food." The most difficult part of the preparation is peeling and chopping the vegetables. The special feature of this dish is that it's cooked without adding water—vegetables are simmered slowly in their own juices. This dish can be prepared on a stove, in a fireplace, in an oven, in a microwave, or even on a grill. Georgian stew is served in a deep plate, either hot or cold. It can be eaten for lunch or dinner. Before serving, it's best to sprinkle with fresh herbs—Georgians prefer parsley or cilantro. I'd like to share this recipe with you. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the eggplant into large pieces.
- 3
Step 3
Place in a bowl, sprinkle with salt.
- 4
Step 4
Cut the potatoes into large pieces.
- 5
Step 5
Slice the onion into quarter rings, cut the carrot into strips, and dice the pepper into large cubes.
- 6
Step 6
Grate the tomatoes on a coarse grater or cut them into small cubes.
- 7
Step 7
Finely dice the garlic.
- 8
Step 8
Quickly sauté the vegetables over high heat separately. Fry the potatoes in a pan with a small amount of oil.
- 9
Step 9
Drain the liquid released from the eggplants, then fry them.
- 10
Step 10
Fry the onion and carrot.
- 11
Step 11
Add pepper, sauté together.
- 12
Step 12
Add the fried eggplant and potatoes.
- 13
Step 13
Add garlic, herbs, tomatoes, and chili pepper. Season with salt.
- 14
Step 14
Stir and simmer over low heat for 5-7 minutes.
- 15
Step 15
The Georgian stew is ready. It's very delicious both hot and cold.