Log in

Login as a Talerka club member

Login with a social account

Please choose social network for login



1kg aubergines; 4-6 sweet peppers; 1 chilli pepper; 500 g tomatoes; 1 carrot; 1 onion; 6-8 cloves garlic; ½ cup vegetable oil; a bunch of herbs (coriander, parsley, tarragon, purple basil); salt, whole black pepper

Ajapsandali (აჯაფსანდალი)

Slice the aubergines into quarters (leaving the stalk) and sprinkle them with salt. Leave them to stand for 1 hour and allow any sharp juices to drain. Wash them well and dry them with kitchen towel. Fry the aubergines on a high heat in some oil in batches. Remove them from the pan and set them aside. Cut the carrot into strips and the onion cut into segments. Fry them in the same pan used for the aubergines for a few minutes and then add the roughly chopped peppers. Add the peeled garlic, black pepper and some salt. Stir well then place the halved tomatoes on top. Sprinkle over the herbs and add the fried aubergines with the stalks removed. Cover the pan and bring it to the boil. Cook for 30 minutes on a low heat. Serve as a starter, hot or cold.

Ajapsandali (აჯაფსანდალი)

Чтобы добавить комментарий вам надо:
зарегистрироваться на сайте и войти под своим именем
– войти через ваш аккаунт одной из социальных сетей
Заранее приношу свои извинения за неудобства, но так мы пытаемся бороться со спамом.

Андрей (talerka).