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Layered Ajapsandal

A layered take on the well-known Georgian vegetable dish. Ajapsandal is wonderfully fragrant, juicy, and delicious. You can make it for a simple weeknight dinner or serve it as part of a spread for company. It's also perfect for anyone who, for whatever reason, doesn't eat meat.

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Layered ajapsandal
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 56 % 9 g
Carbohydrates 38 % 6 g
104 kcal
GI: 100 / 0 / 0
    1. Prep the vegetables. Wash them, and trim the stem ends off the eggplant, tomatoes, and bell peppers. Seed the peppers. Peel the onion and garlic. 2. Slice the onion into thin half-moons; cut the bell peppers in half, then cut each half into thin strips. 3. Score a shallow criss-cross in the skin of each tomato (just through the skin), then drop them into boiling water for a few seconds. Transfer them to ice water — this easy trick makes the skins slip right off. Cut the peeled tomatoes into small dice. 4. Finely chop the garlic and herbs. 5. Heat a skillet with 2 tbsp of the vegetable oil, add the onion, and cook for 3 minutes over medium heat. Don't brown it — it should stay translucent. 6. Add the bell peppers, cover, and cook everything together for 5 minutes over high heat. 7. Lower the heat to medium, add the tomatoes, and stir. Simmer the vegetables for 5 minutes, then turn off the heat. 8. Add salt, pepper, garlic, and herbs to the vegetables (reserve some herbs to garnish the finished dish). Stir well. 9. Cut the eggplant lengthwise into slices about ⅛ inch (3 mm) thick and rub them with a little salt. 10. Heat the remaining vegetable oil in a skillet. Add the eggplant slices and fry until golden on both sides. Don't overdo it — they should stay soft and juicy. Set the finished slices on paper towels to blot off excess oil. 11. In a nice serving dish, layer the eggplant slices with the stewed vegetables. The dish can be warmed through or served cold. 12. Sprinkle the finished ajapsandal with the reserved chopped herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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