Ajapsandali with smoked salt

6 portions - 2 hours

Ajapsandali with smoked salt


This dish can be rightly called as a favourite dish of any team for all time. Smoked salt SPASSKIY® turns ordinary stewed vegetables into vegetables with special taste as if they were made over the campfire.

Cheat sheet:

Smoked salt should be added to the already cooked dish to your taste immediately before serving.


We take some eggplants, wash and cut them into circles about 1 cm thick.

Then we put the eggplant circles into a large bowl in layers, sprinkle each layer with a little salt, and leave for 30-40 minutes to let the eggplant juice go out, so the bitterness will go away. Wash the eggplant circles under running water, dry them with the paper towels.

The eggplants have to be fried in heated oil on a media heat on each side. Dry fried eggplants with paper towels.

Lay fried eggplant on the bottom of the saucepan (a pot is also suitable). Then add fried sweet pepper strips, half rings of onions and grated carrots. Onion and carrots must be stewed previously for 20-30 minutes.

We add finely chopped parsley greens and basil, tomatoes grated on a large grater, coriander and khmeli-suneli. All lovers of sharp food can add cut hot pepper. Stew all the components on a slow fire for 15-20 minutes. When the dish is ready, we add cilantro and garlic, crushed into mash. Let the ready dish be infused.

Before serving it must be seasoned with smoked salt SPASSKIY® to your taste.


Fresh coriander 50 g
Eggplants 5 pcs
Carrots 3 pcs
Sweet pepper 4 pcs
Onion 2 pcs
Garlic 4 cloves
Tomatoes 5 pcs
Red sweet basil 50 g
Parsley leaves 50 g
Khmeli suneli ½ tea-spoon
Oil to your taste
Black pepper, ground to your taste
Smoked salt SPASSKIY® to your taste
Coriander, ground ½ tea-spoon
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