Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Adjapsandali
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
1
Salt eggplant cubes 20 minutes. Rinse and dry.
2
Fry eggplant in oil until golden. Remove.
3
Fry onion until soft. Add garlic, capsicum and coriander seeds.
4
Add potatoes and tomatoes. Simmer 20 minutes.
5
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
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.
