In Georgia, it is customary to serve a delicious ajapsandali dish for barbecue. This amazing vegetable sauté is cooked over the fire like a kebab.
It is necessary
- - eggplant - 3 pcs.;
- - tomato - 4 pcs.;
- - Bulgarian pepper - 3 pcs.;
- - onion - 1 pc.;
- - garlic - 4 cloves;
- - coriander (cilantro) - a bunch;
- - basil - a bunch;
- - green beans - 200 g;
- - green onions - a bunch;
- - vegetable oil - to taste;
- - salt and pepper - to taste;
- - hot pepper - 1 pc.
Instructions
Step 1
Rinse the tomatoes, eggplants and peppers well. Stick them on skewers. Spread on a charcoal grill or over a fire. Turn the skewer gently and infrequently to prevent the tomatoes from falling into the fire during roasting.
Step 2
Sort the green beans, wash. Prepare a pot of water, heat the water to a boil. Dip the beans in boiling water, hold for 5-7 minutes. Then cool the beans with cold water. Next, grind the beans.
Step 3
Peel the onion, divide into 4 parts, then cut into thin slices. Peel the garlic cloves, crush with the flat side of a knife, then finely chop. Garlic prepared in this way is felt in ajapsandali, giving the dish a unique taste.
Step 4
Wash a pod of hot pepper, cut lengthwise. Remove the seeds, they are the sharpest in the vegetable. Then chop into thin half rings. Rinse all greens in running water, shake off excess moisture, chop.
Step 5
Remove well-fried vegetables from heat, cool slightly, peel. Chop toasted and peeled foods with a fork in a convenient container or on a large cutting board. Fold into a bulky dish.
Step 6
Add chopped beans, stir. Combine with the rest of the prepared foods. Season the ajapsandali with salt and pepper to your liking. Season with sunflower oil. Stir the vegetable mixture well. The dish is pleasant to eat hot and cold.
