- Home
- Recipes
-
Categories
- Breakfast (259)
- Sandwich (109)
- Vegetable dishes (100)
- Baking with egg (120)
- Collection of recipes (1692)
- There are common allergens (1346)
- Just (1356)
- Impressive recipe (1016)
- Dinner with potatoes (155)
- Hot dishes for new year (450)
- Garlic season (470)
- Carrot season (316)
- Potato season (234)
- Recipe with video (250)
- Poultry dishes (118)
- In 30 minutes (408)
- Flour main courses (176)
- Green season (451)
- Does not contain common allergens (359)
- The island (337)
- Low calorie (153)
- Sweet pepper season (134)
- Tomato season (235)
- Snack (244)
- Snacks with bread or lavash (108)
- Salads with vegetables (108)
- In 15 minutes (113)
- Breakfasts with eggs (112)
- Soups (143)
- First courses (145)
- Baking (196)
- Low calorie (228)
- Dinner (558)
- Desserts (125)
- About
- Contact
Hot ajapsandali on chvishtari

How to cook Hot ajapsandali on chvishtari
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.
Reviews: 0
Have you already prepared this recipe? Tell what you think.