Hot ajapsandali on chvishtari
Ingredients
Servings 4- 1 kg eggplant
- 750 g sweet pepper
- 200 g onion
- 250 g tomatoes
- 50 g tomato paste
- salt to taste
- hot green pepper to taste
- 1 clove of garlic
- 100 ml vegetable oil
- 10 g adjika
- 50 g cilantro
- 10 g basil
- green
- cheese mix
- 200 g cornmeal
- 2 eggs
- 200 g sour cream
- 100 g semolina
- 400 g of a mixture of cheeses (Suluguni and Imeritinsky)
- 10 g baking powder
- vegetable oil for frying
Cooking
Step 1
Prepare ajapsandali. Eggplant and sweet pepper cut into large cubes and fry in vegetable oil in a pan. Finely chop the onion and tomatoes and fry in a separate pan. Combine the contents of the two pans, add the tomato paste and simmer for another 5 minutes. At the end of cooking, add greens, adjika and garlic. Cook for another 5-10 minutes over very low heat.
Step 2
Prepare chvishtari. Add the egg, sour cream, a mixture of grated cheeses, semolina and baking powder (baking powder) to the flour. Mix well. Form cakes 3-4 cm thick and fry in a pan in vegetable oil.
Step 3
Put chvishtari on a small baking sheet, put ajapsandali on top, sprinkle with cheese and bake in an oven preheated to 180 C for 7-10 minutes. Arrange chvishtari with ajapsandali on a plate and garnish with herbs if desired.