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Ajapsandal from eggplant with Far Eastern squids
Cooking
Step 1
Brush eggplant, tomato and pepper with olive oil and grill until tender.
Step 2
Peel the pepper and tomato from the skin and seeds, cut the flesh into cubes.
Step 3
Cut the eggplant crosswise into 2 parts, carefully separate the flesh from the skin and cut into cubes, save the skin.
Step 4
Mix vegetables, salt and add vinegar, herbs and garlic.
Step 5
Fry the squid in a hot pan for 1 minute. Cut into cubes and mix with vegetables. Fill the eggplant skin with the resulting mass.
Step 6
Put on plates, garnish with basil leaves, walnuts and fried Borodino bread.
Ingredients
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