Ajepsandali

Ajepsandali

Ajepsandali is a popular starter in Georgia. It is traditionally served warm or at room temperature, spread on thick slices of good bread or pita. This taste is very similar to that of Baigan Ka Bharta, cooked in each and every Indian Kitchen. You have tasted that for ages, now create this dish in your very own Indian Kitchen and surprise your Husband during his next dinner with  Ajepsandali and slice of Pita.

Ingredients:

• 3 medium-sized Aubergines (egg plant or Brinjals)
• 2 medium-sized Onions, Chopped
• Olive oil
• 2 cloves Garlic, finely chopped
• 1 Green Capsicum, seeded and diced
• 3 Tomatoes, peeled and diced
• 1 Lemon
• Honey
• Fresh Parsley
• Salt to taste 
• Pepper to taste

Method:
1) Peel and cube the aubergines/brinjals . Set them aside.

2) In a pan add sufficient water, bring it to boil over medium heat. Add Cubed Brinjals. Boil them in water until tender. They should be tender but with a little firmness.

3) Drain the aubergines/brinjals and let them cool for some time. Now finely chop into a smooth paste.

4) In a Pan add some Olive Oil. Once the oil is hot enough add the chopped onions. Fry the onions, taking care not to brown them.

5) Add the garlic, green pepper(Capsicum) and continue to fry gently over low heat. for about 5 minutes.

6) When the onions and peppers are softened, add the cooked and chopped aubergines/Brinjals, tomatoes, the juice of one lemon, about a half cupful of chopped fresh parsley, and mix very well. Stir fry for a couple of more minutes.

7) Now add a generous spoonful of honey, seasoning to taste with freshly ground black pepper and salt. Continue cooking over low heat until the mixture is soft and flavours are blended.

8) Once all the ingredients are well blended, check your seasonings and adjust, if required.

9) Now serve this dish at room temperature along with some Pita bread, or even it goes very well with thick, crisp wedges of garlic bread.