Baked pumpkin with tahini and onion confit
2020-08-13 / test@t
Ajapsandal on the grill
Fresh vegetables, an abundance of greens, and baked potatoes in their skins are considered invariable favorites for meat cooked on fire. And spending time with friends in the country or outdoors, we want to please each other with something else delicious. And then I remember the spicy and very aromatic taste of ajapsandal. The authorship of this dish is disputed, for many years there are different peoples of the Caucasus, but each of the peoples brings something of their own to their recipe, therefore there are no clearly established ingredients for preparing the dish. It is fried in a cauldron and on skewers, stewed or baked in the oven. Eggplant remains the main ingredient in the dish. Its speck gives ajapsandal its unique flavor. Today I want to share my recipe for ajapsandal, which I really love to cook on the grill.
Ingredients
- eggplant 3 pcs.
- large tomatoes 3 pcs.
- bell pepper (red, yellow) 2 pcs.
- garlic - 3 or 4 cloves
- kinza 1 bundle
- butter 50 g
- a mixture of crushed peppers kotanyi 1-2 tsp
- chili seasoning ground kotanyi 1 pinch (s)
- salt to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Rinse all vegetables and herbs. Cut off the stems from the eggplant.
Step 2
While the vegetables are cooking, prepare a deep bowl of cold water. There we will lower the hot vegetables from the skewers to cool. Also, cold water will make it easier for the skin to peel off the vegetables.
Step 3
Chop the herbs and garlic.
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