Ajapsandali
Georgian vegetable stew with eggplant, peppers, tomatoes, and herbs.
Ingredienti
- melanzane3 pz
- peperone2 pz
- pomodoro500 g
- cipolla2 pz
- aglio4 spicchi
- patata2 pz
- olio4 cucchiaio
- coriandolo25 g
- basilico15 g
- sale1 cucchiaino
Istruzioni
Cut the eggplants into cubes, salt them for 15 minutes, and pat dry.
Fry the potatoes until half-cooked, then separately brown the eggplants.
Sauté the onion and pepper until soft in a large pot.
Add the tomatoes, garlic, potatoes, and eggplants.
Simmer for 20 minutes over low heat without stirring too much.
Add cilantro and basil, season with salt, and serve warm or cold.
Altre ricette
Achma
A baked family dish with layers, filling, or sauce.
Badrijani Nigvzit
Georgian fried eggplant rolls filled with walnut and garlic paste.
Bazhe Walnut Sauce
A traditional appetizer, salad, or sauce with the region’s characteristic flavor.
Gebzhalia
A traditional appetizer, salad, or sauce with the region’s characteristic flavor.