1. Main Page
  2. National cuisine
  3. Ajapsandali Caucasian vegetable stew

Ajapsandali — Caucasian Vegetable Stew

A Caucasian vegetable stew — spiced and fragrant! Make a delicious dinner! Here's an appetizing dish of fresh vegetables — hearty, aromatic, and really tasty. It's also great for anyone eating vegetarian or plant-based. Give it a try!

KalinaAuthor avatar
Recipe author
Ajapsandali Caucasian vegetable stew
0
0

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 50 % 8 g
Carbohydrates 44 % 7 g
101 kcal
GI: 100 / 0 / 0
    1. Cut the eggplants in half lengthwise, then slice each half into pieces about ¼ inch (0.7 cm) thick. Put them in a bowl, cover with salt, and let sit for half an hour. 2. When the time is up, rinse the eggplants and gently squeeze out the excess liquid. 3. Heat two-thirds of the oil in a skillet and fry the eggplants over medium heat, stirring, until golden and soft (about 10 minutes). 4. Transfer the fried eggplants to a paper towel to blot off the extra oil. 5. Dip the tomatoes in boiling water for a few seconds, then peel them. Cut the peeled tomatoes into cubes. 6. Peel the onion and carrot. Cut the onion into medium pieces and grate the carrot on the coarse side of a grater. Cut the bell pepper into thin strips. 7. Heat the remaining oil in a skillet and sauté the onion for a few minutes. 8. Add the carrot and bell pepper, cover, and simmer over low heat for 10–15 minutes. 9. Peel and mince the garlic. Finely chop the cilantro. Combine them with the diced tomatoes, then blitz everything together with a blender. 10. Chop the dill, parsley, and basil. 11. Add the fried eggplants to the stewed vegetables, stir in the chopped herbs, and simmer together for a few minutes. 12. Pour in the tomato-garlic-cilantro mixture. Add the khmeli-suneli and salt to taste, and stir. 13. Simmer the ajapsandali for 10 minutes over low heat. Serve it hot, or let it cool and steep for half an hour. 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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Khmeli-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Soup greens, frozen (packaged) - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g

Similar recipes

Related and additional categories: