Ajapsandali with Roasted Eggplants – Abkhazian recipe
This recipe was shared with us by the chef of a popular restaurant, John Smith.
Ingredients
- Eggplants 2 lbs
- Sweet Pepper 17.6 oz
- Onion 10.6 oz
- Crushed Tomatoes in Their Own Juice 7.1 oz
- Cilantro 1.4 oz
- Celery stalk 1.1 oz
- Parsley 1.1 oz
- Garlic 2 cloves
- Adjika 0.7 oz
- Salt to taste
- Ground Black Pepper to taste
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