Ajapsandal from eggplant with Far Eastern squids

Name: Ajapsandal from eggplant with Far Eastern squids
Total time: 30 min
Yield: 4
Ingredients: 2 medium eggplants; 1 tomato; 2 medium sweet peppers (350 g); 200 g squid fillet; 14 ml sherry vinegar; 3 sprigs of basil; 4 sprigs of parsley and cilantro; 2 garlic cloves; 140 g walnuts; 6 slices Borodino bread; olive oil; salt, freshly ground black pepper

Cookinero 31 Oct 2022

16820

How to cook Ajapsandal from eggplant with Far Eastern squids

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.

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