Ajapsandal for summer and winter

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Ajapsandal equally delicious both hot and cold as freshly prepared in summer and canned - in the winter. And cook it is not difficult. If someone was in Abkhazia, it is likely that there tried this version. I offer a recipe, family. The search gave me 5 choices of delicious vegetable dishes. But my is different and in composition, method of preparation, and involves a simple preservation for the long term.

Ingredients for Ajapsandal for summer and winter

Step by step instruction of cooking Ajapsandal for summer and winter

Шаг 1

In a large kettle/pot (or heavy saucepan) pour in 250ml vegetable oil.
Eggplant slice, preferably quite large.

Шаг 2

A pot of oil to heat on the fire, not less than the average and put the eggplant. Fry for about 15-20 minutes, stirring occasionally. If (very possible) need to add more oil.

Шаг 3

Meantime, peel and chop the onions coarsely.

Шаг 4

And pepper, is also quite large.

Шаг 5

After the specified time, the eggplant should take about half as much space in the pot than in the tab.

Шаг 6

Transfer them with a slotted spoon into another container, pot in the remaining oil fry the onions a little and add to it pepper.
On medium heat fry until soft.

Шаг 7

Grind tomatoes the easy way (will tell later), and pour into the pot.

Шаг 8

Stew all together for 10 more minutes and add the fried eggplants. Stir gently, so as not to transform almost tender and cooked eggplant to mush.

Шаг 9

If the liquid does not cover vegetables, add more tomato puree.
It all depends on their natural juiciness.
Simmer on low heat, gently stirring occasionally, about 30-40 minutes. Salt.

Шаг 10

Herbs and garlic chop, add to vegetables. Also add a teaspoon of adjika or chopped hot pepper to taste.

Шаг 11

Simmer on low heat until the butter starts to gather on top.

Шаг 12

It is a signal that ajapsandal ready. And it is time to prepare the dishes for conservation. I will propose a version, familiar to many but perhaps not all.
Wash and rinse thoroughly jars with screw lids ( for the count of adzhapsandal quite 3 cans 720мл).
In a saucepan, boil water, reduce heat to low simmer, and "drown" in her jar and the lid and also dip in boiling water a ladle.

Шаг 13

Kitchen tongs scroll jar in boiling water, a couple of times, and carefully to get it out of the pan draining the water. To put next to the pot.

Шаг 14

Fill the jar almost to the brim adjapsandali. It is desirable that the pieces of vegetables on top remained completely uncovered juice.

Шаг 15

Tongs to remove from boiling water cover and tighten to capacity, holding a jar and cover with a wet towel or silicone gloves. And the Bank and the cover is very hot, and to keep and need to twist pretty hard.

Шаг 16

Oil. Depending on variety it Mr. eggplant, sometimes they are well, very insatiable. But to pour in too little oil, if required, is also no good will not result: some slices of eggplant will darken, harden and become very unpleasant to the taste, if not worse. Everyone decides for himself, but a lot of oil which will not spoil the end result I indicated in the list of products.

Шаг 17

Pepper. Will fit bell peppers in any available colors, but red is the dish acquires a stunning color! And of course the pepper has to be very fresh, very flavorful and very tasty)
Greens. Here! Many add to ajapsandal only cilantro or parsley, as well as (plus) oregano or Basil, and dill just does not fit perfectly. Well, I think it is.