Adjapsandali classic

Adjapsandali is a classic Georgian dish. The treat is distinguished by its nutritious, healthy properties, unique aroma and bright taste. Usually served cold. To prepare at home, take note of proven culinary recipes with step-by-step photos and a detailed description of the process.

Adjapsandali - a classic Georgian recipe

I highly recommend preparing ajapsandali according to the classic Georgian recipe to anyone who loves vegetable dishes. Adjapsandali is a national Caucasian dish that is prepared from eggplants, tomatoes, bell peppers and a lot of fresh herbs. The dish turns out to be quite nutritious and flavorful due to the use of a large number of vegetables.

1. 
   How to cook Georgian ajapsandali according to the classic recipe? First of all, prepare the vegetables. Wash the eggplants, bell peppers and chili peppers well. Peel the onions.
2. 
   Rinse the cilantro, parsley and basil thoroughly under running cold water and then dry. Peel the garlic and rinse under cold water.
3. 
   Dry the prepared eggplants with a kitchen towel or paper towels, cut into medium-sized cubes.
4. 
   Peel the potatoes and carrots using a vegetable peeler. Then cut them into medium cubes. Dry the bell pepper, then peel and core it, cut into cubes. Wash the tomatoes well, dry them, cut them into cubes, first removing the stem. Also cut the peeled onion into cubes.
5. 
   Place the cauldron over medium heat and heat well. Pour in a little olive oil and then add the vegetables one by one - onions and carrots, fry until golden brown, then add the eggplants and bell peppers. Then send the potatoes and tomatoes. Cut the chili pepper into small pieces and add to the vegetables.
6. 
   Then add the garlic, first passing it through a press or chopping it with a knife. Mix the vegetables thoroughly and simmer covered for approximately 20 minutes. Finely chop the dried greens and add to the cauldron, salt, pepper and add suneli hops.
7. 
   Stir the dish well, bring to a boil, then turn off the heat and leave for about 10-15 minutes to allow the ajapsandali to infuse and absorb the aromas.

Bon appetit!

Step-by-step recipe for preparing Armenian ajapsandali

It is with great pleasure that I want to share an incredibly tasty and aromatic dish of Caucasian cuisine, which will wonderfully decorate any family celebration or festive feast. Adjapsandali in Armenian will appeal to all vegetable lovers. Prepare it and you won't regret it.

Cooking time: 55 minutes

Cooking time: 15 minutes

Servings – 4

Ingredients:

• Eggplants – 3 pcs.
• Zucchini – 200 gr.
• Tomatoes – 4 pcs.
• Onions – 1 pc.
• Bell 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 of all, prepare all the necessary ingredients. Wash the eggplants, zucchini, tomatoes and bell peppers thoroughly and then dry. Also rinse your favorite greens thoroughly 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 them for about 10 minutes. Then drain the resulting liquid and, if necessary, rinse the eggplants under cold water, place them in a sieve or colander and allow the excess liquid to drain.

3. Peel the onions, rinse under cold water, and then finely chop.

4. Peel the zucchini, if necessary, using a vegetable peeler, and then finely chop. Young zucchini does not need to be peeled. Peel the bell pepper from seeds and core, and then finely chop.

5. Cut the dried tomatoes into medium cubes, having previously removed the stem; if desired, you can pour boiling water over them and remove the skin.

6. Heat a deep frying pan or a saucepan with a thick bottom over moderate heat, then pour in a small amount of vegetable oil.Add the chopped vegetables one at a time and fry over high heat until golden brown, then reduce the heat. Season with salt and pepper, cover and simmer for approximately 15-20 minutes.

7. 5 minutes before readiness, squeeze the pre-peeled garlic through a press or chop it with a sharp knife, mix well, and then serve in portions, garnishing with chopped fresh herbs.

Bon appetit!

How to cook delicious ajapsandali on the grill

With great pleasure and with all my heart I want to share a wonderful recipe for ajapsandali cooked on the grill. The vegetable dish turns out incredibly aromatic and incredibly tasty. Everyone will certainly like Ajapsandali, be sure to cook it and you won’t regret it.

Cooking time: 55 minutes

Cooking time: 15 minutes

Servings – 10

Ingredients:

• Eggplants – 1 kg.
• Tomatoes – 1 kg.
• Onions – 2 pcs.
• Bell pepper – 5 pcs.
• Garlic – 3 teeth.
• Greens - a bunch
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. First of all, select ripe and juicy vegetables in the required quantities.

2. Light the fire in advance. Wash tomatoes, bell peppers and eggplants thoroughly and then dry. You can choose any color of bell pepper. 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 grill. Place onions on the grill as well. There is no need to peel it.

4. Turning the vegetables periodically, fry them until golden brown.

5. When the skin on the vegetables turns black and cracks, this is a sign that they will soon be ready.

6. Eggplants take a little longer to cook than other vegetables.

7.Place 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 and core the bell peppers.

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 greens you will use thoroughly under cold running water, then shake off excess moisture, then finely chop with a knife.

12. Chop the peeled vegetables with a knife, and then place them in a deep container, add chopped garlic and herbs. Season well with salt and pepper and, if necessary, add your favorite spices, for example, suneli hops. Mix the dish thoroughly and then serve.

Bon appetit!

Delicious and simple recipe for ajapsandali in the oven

Today I want to share a wonderful traditional dish of Caucasian cuisine. Adjapsandali, cooked in the oven, turns out to be extremely tasty and appetizing. A 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:

• Eggplants – 2 pcs.
• Tomatoes – 2 pcs.
• Onions – 1 pc.
• Red bell 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 tbsp.
• Olive oil – 1 tbsp.

Cooking process:

1. First of all, prepare all the necessary ingredients.

2.Rinse bell peppers, eggplants and tomatoes, as well as chili peppers and your 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. Line a baking tray with baking paper, then place the prepared vegetables and sprinkle them with a little olive oil. Place the baking sheet in the oven and bake the 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. Then peel the vegetables, cut them into large pieces, and place in a deep container.

6. Peel the onions, then 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 pepper into rings, after removing the seeds.

7. Add chopped herbs, garlic, and onions to a dish with vegetables. Then salt and pepper, add the required amount of apple cider vinegar. Mix well and serve the dish.

Bon appetit!

Juicy and satisfying ajapsandali with meat

Adjapsandali is a traditional vegetable dish of Caucasian cuisine, which is rich in a large number of healthy vitamins. Today I want to offer a recipe for ajapsandali with meat. The dish turns out incredibly 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:

• Eggplants – 2 pcs.
• Beef – 400 gr.
• Potatoes – 3 pcs.
• Tomatoes – 2 pcs.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Bell peppers of different colors – 2 pcs.
• Chili pepper - optional
• Adjika - optional
• Khmeli-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. First of all, prepare the eggplants. Wash them thoroughly and dry with a kitchen towel. Coarsely chop the dried eggplants. To get rid of the bitterness, salt them well and leave for about 10-15 minutes.

2. After that, rinse the eggplants well in cool running water to remove any juice that has accumulated, and then dry with paper towels. Heat a deep frying pan with a thick bottom well, then place the prepared eggplants on it and fry until golden brown.

3. Peel the carrots using a vegetable peeler, and then chop them 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, then dry, remove seeds and cores, 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 slices.

6. Remove the fried eggplants from the frying pan, then place chopped carrots and bell peppers on it. Stirring occasionally, fry the vegetables until softened.

7. Then remove them from the heat, and place the chopped onions in the frying pan and fry them until soft.

8.Wash the beef thoroughly, and then dry it with paper towels, cut it into large pieces, and add it to the frying pan with the fried onions, add adjika if desired, stirring constantly, fry the meat until an appetizing golden brown crust. Cover the pan with a lid and simmer for about 10-15 minutes over moderate heat.

9. Then add the prepared potatoes to the meat, cover with a lid and cook for about 10 minutes over low heat.

10. Then add the fried eggplants, bell peppers and carrots to the pan.

11. Wash the tomatoes thoroughly, dry them, and then cut them into large pieces, after removing the stem.

12. Add prepared tomatoes to the pan, as well as chili pepper if desired. Salt, pepper, add suneli hops, mix thoroughly. Cook the dish for another 10 minutes over low heat.

13. Wash the greens that you will use thoroughly under cold running water, then shake off excess moisture and chop with a sharp knife. Place the finished dish on plates, garnish with chopped herbs and serve.

Enjoy this delicious, aromatic vegetable dish!

Fragrant and very tasty ajapsandali with potatoes

Today I want to share a recipe for ajapsandali cooked with potatoes. The dish is perfect as a hot dish for a holiday table or for a family lunch. Adjapsandali turns out incredibly aromatic and satisfying. Prepare it, and your loved ones will be delighted.

Cooking time: 1 hour 10 minutes

Cooking time: 20 minutes

Servings – 8

Ingredients:

• Eggplants – 5 pcs.
• Pork – 1 kg.
• Potatoes – 1 kg.
• Tomatoes – 1 kg.
• Onions – 5 pcs.
• Bell peppers 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, then dry and remove seeds and cores. Cut the peeled bell pepper into large pieces.

3. Wash the tomatoes thoroughly, then dry and remove the stem. Cut the tomatoes into medium-sized pieces.

4. Wash and dry the eggplants thoroughly, and then use a vegetable peeler to remove the skin. Cut the peeled eggplants into large pieces.

5. Peel the onions and rinse in cold water. Cut the peeled onions into thin half rings. Light the fire in advance. Place a large cauldron on it, heat it well, and then pour in the required amount of olive oil. Add the onions and fry, stirring occasionally, until golden brown.

6. Then add the prepared pork and cook covered for 15 minutes. While the meat is cooking, peel the potatoes and then cut them into large slices.

7. Then add the prepared eggplants, mix thoroughly, and fry until golden brown. Then add the prepared potatoes, bell peppers and tomatoes to the cauldron. Mix thoroughly, cover and cook the dish for 15 minutes.

8. 5 minutes before readiness, salt, pepper and add spices to taste. Stir the dish thoroughly, cover with a lid and remove from heat. Serve the finished ajapsandali with potatoes, garnished with pre-washed and chopped greens.

Bon appetit!

How to cook ajapsandali with vegetables in a frying pan

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

Cooking time: 50 minutes

Cooking time: 15 minutes

Servings – 8

Ingredients:

• Eggplants – 1 kg.
• Tomatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 3 pcs.
• Red bell pepper – 2 pcs.
• Chili pepper - optional
• Dry adjika – 1 tsp.
• Khmeli-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 dry them with paper towels. Cut the prepared eggplants into thin slices, then add salt and leave for a while to remove any excess bitterness.

2. Peel the carrots with a vegetable peeler, then cut into thin slices. Peel the onions, rinse under water, cut into thin half rings. Heat a deep frying pan over heat, add a little vegetable oil. Add the vegetables, stirring occasionally, fry lightly, reduce the heat and simmer the vegetables until softened.

3. Then remove the vegetables from the heat. Wash the bell pepper thoroughly under cold running water, then dry, remove seeds and core. Cut the peeled bell pepper into thin strips, place in the frying 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 liquid, then dry with paper towels.

5. Remove bell pepper from heat. Place the prepared eggplants in the pan, stirring constantly, and fry them until softened.

6. Place the fried vegetables in a frying pan, then add the tomatoes, previously washed and cut into medium pieces. Add suneli hops, salt and ground black pepper. If you wish, you can add chili pepper, as well as dry adjika. Mix the vegetables thoroughly and heat them until warm.

7. Peel the garlic, rinse 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 beautiful serving plate, sprinkle chopped herbs and garlic on top. Serve ajapsandali cooked in a frying pan.

Enjoy the aromatic vegetable ajapsandali!

Caucasian ajapsandali from vegetables without meat

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

Cooking time: 55 minutes

Cooking time: 15 minutes

Servings – 8

Ingredients:

• Eggplants – 700 gr.
• Potatoes – 200 gr.
• Tomatoes – 500 gr.
• Carrots – 200 gr.
• Onions – 100 gr.
• Bell pepper – 300 gr.
• Khmeli-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 thoroughly, dry them with kitchen or paper towels, and then use a vegetable peeler to peel them.

2. Cut the peeled eggplants into small equal pieces.

3. Place the chopped eggplant slices in a deep container and salt them well, place the weight on top, and leave for a while to release the excess bitterness.

4. Meanwhile, peel the carrots using a vegetable 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 frying pan well over high heat. Pour the required amount of vegetable oil, add the prepared carrots and onions, stirring occasionally, fry until softened.

6. Rinse the eggplants in cool running water to remove any excess liquid, and then dry them with paper towels. Heat the frying pan well over high heat. Pour a small amount of vegetable oil, and then lay out the prepared eggplants, fry them until golden brown.

7. Peel the potatoes using a vegetable peeler, then cut into medium-sized cubes. Remove the eggplants from the heat, place the prepared potatoes in the frying pan and fry until softened.

8. When the potatoes are soft enough, add the fried eggplants, onions and carrots to the frying pan. Stirring occasionally, cook over low heat for approximately 10 minutes. Wash the bell peppers and tomatoes thoroughly. Dry the vegetables, and then, after removing the stems and seeds, cut them into small pieces.

9. Place vegetables in a frying pan.Stirring occasionally, cook for 10 minutes, then add pre-washed, dried and chopped cilantro. Peel the garlic, rinse under water, then pass through a press and add to the vegetables.

10. Season with salt and pepper, and add suneli hops to taste, mix the dish well. Place the finished dish into plates for serving.

11. Garnish the fragrant ajapsandali with a sprig of basil, then serve it.

Enjoy an incredibly tasty vitamin dish!

How to cook classic Georgian ajapsandali in a slow cooker

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

Cooking time: 50 minutes

Cooking time: 15 minutes

Servings – 6

Ingredients:

• Eggplants – 2 pcs.
• Zucchini – 1 pc.
• Potatoes – 3 pcs.
• Tomatoes – 3 pcs.
• Onions – 1 pc.
• Bell pepper – 1 pc.
• Tomato puree – 100 gr.
• Walnuts – 50 gr.
• Khmeli-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, zucchini, tomatoes and bell peppers. Cut the eggplants and zucchini into large cubes. Coarsely chop the tomatoes, removing the stem. Peel the bell pepper from the stalk and seeds and chop coarsely. Peel the potatoes with a vegetable peeler and cut into large cubes. Peel the onions and garlic and chop with a knife.

2.Pour a small amount of vegetable oil into the bottom of the multicooker bowl, then turn on the “Frying” mode on the appliance panel, cooking time is 10 minutes, add chopped onions and potatoes. Stirring occasionally, cook until the end of the program.

3. Then add chopped zucchini and eggplant to the multicooker bowl.

4. Then add tomatoes and bell peppers. Pour in the tomato puree. Close the multicooker lid. Set the “Stew” program, cooking time 20 minutes. Cook until the end of the program.

5. Rinse the greens thoroughly under water and shake off excess moisture. Grind the walnuts in a mortar and chop the greens with a sharp knife.

6. When the multicooker beeps, open the lid of the device, add salt and pepper, add suneli hops, chopped walnuts, as well as herbs and garlic. Mix the dish thoroughly. Close the lid and leave to brew for about 10 minutes.

7. Serve the finished ajapsandali with your favorite sauce.

Bon appetit!

A simple and tasty recipe for ajapsandali for the winter in jars

Adjapsandali is an incredibly tasty dish, rich in a large amount of healthy vitamins and microelements. Adjapsandali can be prepared not only for lunch, but also preserved for the winter. I want to share my recipe for ajapsandali, prepared in jars for the winter.

Cooking time: 1 hour 30 minutes

Cooking time: 20 minutes

Servings – 20

Ingredients:

• Eggplants – 3 kg.
• Cilantro – 200 gr.
• Tomatoes – 3 kg.
• Onions – 1 kg.
• Bell pepper – 1.5 kg.
• Chili pepper – 3 pcs.
• Garlic – 100 gr.
• Salt – 3 tbsp.
• Olive oil – 300 ml.

Cooking process:

1. First of all, wash the eggplants thoroughly and then cut them into thin slices.Add salt and leave for a while to remove excess bitterness.

2. Peel the onions and cut into thin rings. Wash the bell pepper well, dry it, cut it into thin rings, removing the seeds and core. Wash the chili peppers, cut into thin rings, removing the seeds. Rinse the cilantro under water, shake off excess moisture and chop with a knife. Peel the garlic and pass through a press.

3. Heat a deep frying pan over high heat. Pour the required amount of olive oil, fry the vegetables one by one until golden brown.

4. Then place the vegetables in a deep saucepan with a thick bottom, add the required amount of salt. Wash the tomatoes thoroughly, dry them, cut them into large pieces, after removing the stem and peeling them. Mix the vegetables thoroughly, cover and cook over low heat for 20 minutes.

5. Wash the jars thoroughly and sterilize them in the oven, microwave or water bath. Pour boiling water over the lids. Place the finished ajapsandali in sterile jars and screw the lids on tightly. Turn the jars upside down and leave them like that until they cool completely. Then move the jars to a cool, dark place for storage.

Bon appetit!