Adjapsandali

Name: Adjapsandali
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 3 eggplants, cubed; 3 tomatoes, diced; 2 red capsicums, diced; 3 potatoes, cubed; 1 onion, diced; 4 cloves garlic, minced; large bunch coriander and basil; 1 tsp coriander seeds; 4 tbsp olive oil; salt to taste

Georgian summer vegetable stew — eggplant, capsicum, tomato and potato cooked slowly in herb-fragrant oil.

Total time

70 min

Prep

30 min

Cook

40 min

Difficulty

easy

Cuisine

Georgian

Vegan

Ingredients

3eggplants, cubed

3tomatoes, diced

2red capsicums, diced

3potatoes, cubed

1onion, diced

4 clovesgarlic, minced

large bunchcoriander and basil

1 tspcoriander seeds

4 tbspolive oil

saltto taste

Instructions

Salt eggplant cubes 20 minutes. Rinse and dry.

Fry eggplant in oil until golden. Remove.

Fry onion until soft. Add garlic, capsicum and coriander seeds.

Add potatoes and tomatoes. Simmer 20 minutes.

Return eggplant. Simmer 10 minutes until all tender. Stir in herbs. Season.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

270

Protein

5.7g

Fat

14.9g

Carbs

34.1g

Fiber

13.8g

Sodium

17mg

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