Every family in Georgia has their own version of making Adjapsandali. The order of frying vegetables and mixing them is different, the combination of vegetables used is different, how they are cut varies. This is my version of this delicious veggie dish, but you are free to add or remove the vegetables as you wish, important thing is to keep the eggplants in the mix!
What you will need:
- 3 medium eggplants sliced in 1 inch cubes, salted and set aside for 10 min before frying
- 1 red inion finely chopped
- 1 medium zucchini sliced in half circles
- 2 medium carrots sliced in half circles or grated
- 2 cloves of garlic finely chopped
- 3 medium potatoes cut in ½ inch cubes
- Medium bunch of cilantro and parsley finely chopped
- ½ cup of cooking olive oil
- 3 tb sp tomato paste
- Salt, pepper and Georgian Adjika (mainly sold at Russian stores. If you can’t find it, just add chili pepper to the ready dish, it will still be super tasty)
Optional vegetables that I sometimes use: red bell pepper, tomatoes and French beans
Once you cut the eggplants, sprinkle them with salt and set aside for 10 min. Warm up part of the oil in a large pan and start frying eggplants on medium to high heat. In 10 min cover with a lid and let it fry for another 5 min.
In a separate pan warm up oil and simmer onions for 4 min, add zucchini, carrots and potatoes and fry for 10-15 min on medium heat, until potatoes are done (cover with lid towards the end for 2-3 min). Then add garlic.
Meanwhile eggplants should be ready (they should be fried and soft). Add to the pan tomato paste, cilantro, parsley, salt, pepper and Adjika to taste. Then the vegetables that were fried separately. Mix well and cook for another 5 min.
It’s delicious either hot or cold and tastes even better the next day (if anything is left over!)
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