An amazing combination of vegetables and spices! The famous AJAPSANDALI. Recipe by Always Yummy!

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and cabbage is often more affordable.

bell peppers

🥗Healthier: poblano peppers

💰Cheaper: green bell peppers

Poblano peppers add flavor with fewer calories, while green bell peppers are cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is often less expensive.

tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are healthier, while canned are more affordable.

Cut the eggplants into half rings 7-8 mm thick, sprinkle with 3 tbsp of salt and mix well. Leave for 30 minutes. In 30 minutes, wash the eggplants under running water to remove the salt and squeeze out well.

Heat 60 ml of vegetable oil in a pan, lay the eggplants and fry them until ready for about 15 minutes over medium heat. The eggplants should be soft but not turn to mush.

Cut the bell peppers into bars and fry over medium heat for about 10-15 minutes until ready, adding oil into the pan if needed. The peppers have to be soft but retain their shape.

Dice the onion and cut the carrot into slices 5 mm thick. Fry the onion for 3 minutes and add the carrot, then cover with a lid and stew for approximately 20 minutes. The carrot should be soft while still keeping its shape.

Chop up the parsley, basil, and cilantro.

Crush the garlic in a mortar, add cilantro and 1 tsp of coarse salt, and mix well until a smooth paste is formed.

Peel the tomatoes and grate them coarsely.

Put the fried eggplants, peppers, onion with carrot, saffron, parsley, basil, and grated tomatoes into a large heavy-bottomed pot, mix well, and stew the vegetables for 15 minutes over low heat.

Add the paste of garlic and cilantro, mix well. Ajapsandali is ready.

Cooking Techniques

Spice Level:

Dietary