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. Cut eggplant¹ into 2 cm cubes, sprinkle with half the salt, and let sit for 15 minutes; rinse and pat dry.

2. Heat half the oil in a 24 cm skillet over medium heat, fry the eggplant¹ for 8 minutes until golden and crisp, then remove to a bowl.

3. Slice onion⁴ into half-rings and bell² peppers into 2 cm chunks. Add the remaining oil to the skillet, sauté the onion and peppers for 5 minutes until softened.

4. Cut tomatoes³ into 2 cm cubes, add to the onion⁴ and peppers, and simmer uncovered for 10 minutes until they release their juices.

5. Return the eggplant¹ to the skillet, add minced garlic⁵, chili flakes, and the remaining salt, then simmer covered for 10 minutes until the eggplant is tender.

6. Remove from heat, stir in chopped cilantro⁶ and basil, mix well, and serve with lavash.

In short

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