Adjapsandal in jars

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to close ajapsandal for the winter? First, prepare all the main ingredients. Wash the vegetables thoroughly and rinse together with the cilantro under running water.

2. STEP 2

   

   Remove the “tails” from both sides of the eggplants, and then cut the blue ones into slices about 7-8 mm thick.

3. STEP 3

   

   Pour coarse salt over the eggplants, mix everything and leave for 20 minutes. This will allow you to use less vegetable oil when frying the slices in the future.

4. STEP 4

   

   At this time, prepare the sauce. Remove the stem attachment points from the tomatoes. Cut the tomatoes into circles or semicircles about 5-7 mm thick, then place in a small saucepan and add tomato paste. Paste in this case will give the finished dish a more saturated color and characteristic sourness. Place the tomatoes on the stove and cook over medium heat for about 20 minutes, stirring occasionally.

5. STEP 5

   

   The tomatoes will release their juice and you will have a flavorful sauce. Cover the pan with a lid, remove from the heat and leave to brew, while doing the rest of the vegetables.

6. STEP 6

   

   Peel and rinse the onion, cut thinly.

7. STEP 7

   

   Cut the bell pepper in half, remove the seeds, white veins and places where the stalk is attached. Cut it into thin half rings. Use red peppers or fruits of different colors to prepare ajapsandali. This will make the finished dish look brighter and more appetizing.

8. STEP 8

   

   In the meantime, the eggplants have already brewed and you can start working on them. Rinse off the salt with cold water and squeeze out the blue ones. Heat vegetable oil in a frying pan and fry the eggplants on both sides until golden brown. Do this in portions. For convenience and time saving, you can use a second frying pan. During frying, add oil as needed. Place the finished circles on napkins, they will absorb excess fat.

9. STEP 9

   

   Fry the peppers in the same oil that you have left over from the eggplant. Cook, stirring occasionally, until the peppers are soft.

10. STEP 10

    

    Remove the pepper from the pan and fry the onion until lightly browned.

11. STEP 11

    

    Chop the hot pepper into rings and lightly fry. The amount of chili should be adjusted to taste. If you like it spicier, take a few pods and leave the seeds (they add a special bitterness). If you don’t like spiciness in such dishes, eliminate the pepper altogether.

12. STEP 12

    

    Combine all the products in one large vessel, you can use a bowl or pan. Add salt, sugar, chopped cilantro and pressed garlic. I used Adyghe salt, it contains dry seasonings, which made ajapsandali more aromatic. At this stage you can add a little dry basil, suneli hops, etc. Add salt in portions, everyone has different tastes and it may turn out that 1 tbsp. there will be plenty for you.

13. STEP 13

    

    Place the pan on the stove. Cook over medium heat for about 20-25 minutes (the ajapsandali should be bubbling slightly all the time). Stir the vegetable stew periodically to prevent anything from burning. At the end, pour in the vinegar and cook for another 3-5 minutes. Cooking time may vary slightly, be careful not to turn the vegetables into mush.

14. STEP 14

    

    Place the finished stew into sterile jars and seal with sterile lids. Turn the workpiece upside down, wrap it in a warm blanket and leave until it cools completely.

15. STEP 15

    

    Very tasty and aromatic Georgian ajapsandali is ready!

Comments on the recipe

Anna

24.11.2023

4.8

Thank you very much for the recipe! Extraordinary deliciousness, mind blowing 😋 I increased everything 3 times and it turned out very well for the winter

Elenka

24.11.2023

4.5

I made eggplant preparations for the first time and I was not disappointed! Yes, it takes a long time due to frying the vegetables, but it is sooooo delicious! I recommend!

Tatiana

24.11.2023

4.6

Made it, very tasty! But be prepared, it only took almost an hour to fry the eggplants. Will I decide to do this again next year... I don’t know...