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Ajapsandali in georgian

Cooking recipes / Second-course recipes / Vegetable

Ajapsandali is a sauce made from stewed vegetables in Georgian. Similar dishes are found in many southern peoples, so that your sauce really "sounds" in Georgian, pay attention to the greens, it is she who will create the desired note in your dish.

potatoes - 500 g, eggplant - 500 g, onions - 150 g, garlic - 5 lobes, melted butter - 150 g, tomatoes - 200 g, parsley greens to taste, cilantro to taste, dill to taste, basil to taste, chaber to taste, tarragon leaves to taste, mint to taste, celery to taste, salt to taste

Peel the bulb onions, slice very finely, put in a saucepan, add the finely chopped potatoes, melted butter and simmer. Put the aubergine cut into circles in a separate pan and simmer in melted butter. Then add the finely chopped garlic, chopped tomatoes (having previously peeled them) and cook until cooked. Then add the finely chopped greens. Allowing to simmer for 2 minutes, transfer to a saucepan with stewed potatoes and simmer Adjapsandali in Georgian for another 2-3 minutes.