About the recipe:

Variants of this dish as much and cooks. The main components are adzhabsandali eggplant and tomatoes. The rest of the ingredients and cooking process itself dishes depend on the habits and tastes of cooking. Someone disagrees with the addition of potatoes, someone is preparing a dish of baked vegetables exclusively, but regardless of the nuances of cooking adzhabsandali – tasty and healthy dish that can be served both cold and hot. In addition, this dish – just a godsend for vegetarians and people who observe fasting.



eggplant 3-4 pieces
potatoes 3 pieces
tomatoes 2 pieces
onions 2 heads
dill 2-3 sprigs
basil 2-3 sprigs
cilantro 2-3 sprigs
parsley 2-3 sprigs
vegetable oil 4 Art. spoons
water 1/3 cup
garlic 2 cloves
ground black pepper to taste
salt to taste
ground red pepper to taste



Eggplant and potatoes cut in half lengthwise, then cut into slices. Onions cut into half rings. Tomatoes are scalded and removing the peel, cut each into four pieces. Garlic coarsely chop.


In a saucepan with a thick bottom pour vegetable oil, add the onion and sauté until transparent it on low heat. Add the potatoes, fry together with the onion for 2-3 minutes.


Put the eggplant and tomatoes, cover the pan lid and simmer for half vegetable mixture over medium heat for 5 minutes, stirring occasionally. Pour water, then reduce heat to a minimum, stew vegetables under lid for 15 minutes, do not forget to stir. When the eggplant and potatoes are tender, add the chopped herbs and garlic, salt and pepper. Remove the dish from the fire, tightly cover and leave for 2 hours. Serve adzhabsandali can be both hot and cold as an appetizer

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