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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.
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