Ajapsandali

1. 1 Eggplant≈ $4.33 per kg 200 g
2. 2 Bell peppers≈ $6.00 per kg 100 g
3. 3 Tomatoes≈ $4.67 per kg 150 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Cilantropack 50 g ≈ $1.20 8 g
7. 7 Fresh basilpack 30 g ≈ $2.50 5 g
8. 8 Sunflower oil 15 ml
9. 9 Thin lavash flatbreadpack 250 g ≈ $2.50 50 g
10. 10 Salt 2 g
11. 11 Chili flakes to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare the eggplants¹: cut into 2 cm cubes, salt the surface, and leave for 15 minutes to remove bitterness; rinse and pat dry.

2. Fry the eggplants¹: in a 24 cm skillet, heat a little oil over medium heat and fry for 8 minutes until golden, then remove from the pan.

3. Prepare vegetables: slice the onion⁴ into 0.5 cm half-rings, cut the pepper into large 2 cm pieces; fry the onion and pepper in the same skillet for 5 minutes over medium heat until soft.

4. Add the tomatoes³: cut tomatoes into large 2 cm cubes; add to the onion⁴ and pepper and simmer for 10 minutes over medium heat until the tomatoes release juice.

5. Return the eggplants¹ to the skillet, add minced garlic⁵ and chili; simmer covered for 10 minutes over medium heat until tender and flavors meld.

6. Finish: remove from heat, stir in cilantro⁶ and basil to taste; season with salt and pepper if needed; serve with lavash.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.