Hot ajapsandali on chvishtari

Name: Hot ajapsandali on chvishtari
Total time: 1 h
Yield: 4
Ingredients: 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

Cookinero 21 October 2022

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.