Ajapsandali
Georgian vegetable stew with eggplant, peppers, tomatoes, and herbs.
Ingredients
- eggplants3 pcs
- bell pepper2 pcs
- tomato500 g
- onion2 pcs
- garlic4 cloves
- potato2 pcs
- oil4 tbsp
- cilantro25 g
- basil15 g
- salt1 tsp
Instructions
Dice the eggplants, salt them for 15 minutes, then pat dry.
Fry the potatoes until half-cooked and brown the eggplants separately.
Cook the onions and peppers in a large pot until softened.
Add the tomatoes, garlic, potatoes, and eggplants.
Simmer gently for 20 minutes without stirring too much.
Add cilantro and basil, season with salt, and serve warm or cold.
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