Our is not a classic, but very tasty minimalist ajapsandal. It has three main ingredients - eggplants, peppers, and tomatoes.
We try to use different types of eggplant and pepper and round Cadiere tomatoes in one dish.
- Cut ripe eggplants in halves, put in cold, slightly salted water for ten to fifteen minutes. Sprinkle dried eggplants with thyme and pour over olive oil. Wash tomatoes and peppers.
- Put all the vegetables in the preheated oven (temperature 200 degrees).
- Scrape the flesh from the eggplant with a spoon. Finely cut the peeled vegetables, cilantro and garlic (which can be crushed, then the dish will be less “garlic-y”).
- Mix all the ingredients, add salt and one mashed chili pepper, olive oil, stir and the dish is ready.
- For four small eggplants, we take four or five large tomatoes and five to six peppers, a large bunch of cilantro, two or three spoons of oil, and one clove of olive garlic.
Hot ajapsandali is a great side dish for accompanying various meat dishes from the grill, and can be eaten cold – an excellent aperitif, ideally combined with a lght Provence rose.
