Polpets in tomato and pepper sauce
2020-08-13 / test@t
Ajapsandal
Ajapsandal is a hit of Caucasian cuisine. In each region, it is prepared in its own way. And the chef Mamiya Jojua proposes to master the recipe of his mother, the strength of which lies not in complexity, but in the skillful use of Georgian spices and seasonings.
Ingredients
- bulgarian green pepper - 150 g
- Bulgarian red pepper - 150 g
- garlic - 10 g
- eggplant - 325 g
- vegetable oil - 40 g
- onions - 10 g
- thyme, leaves - 3 g
- tomatoes - 250 g
- tomato paste - 5 g
- dried chili pepper - 0.5 g
- green chili pepper - 5 g
- quince - 5 g
- basil - 2 g
- parsley - 5 g
- ucho-suneli - 1 g
- ground coriander - 1 g
- salt - 4 g
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the bell peppers, bake in the oven for 20 minutes at 180 degrees, let cool and cut into large cubes.
Step 2
Pass the garlic through the garlic.
Step 3
Do not peel the eggplants, cut into large cubes and fry in a large amount of oil, then put on a sieve and drain off the excess oil.
Step 4
Peel the onions, fry in vegetable oil with the addition of garlic puree, add bell pepper, thyme leaves.
Step 5
Add tomatoes and tomato paste to the onion, simmer for 10 minutes.
Step 6
Finely chop the dried chili peppers, coarsely chop the greens.
Step 7
Add eggplants, chili peppers and herbs to the pan. Cool, bring to taste with spices.
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