Vegetable dish

Ajapsandali

A Georgian vegetable stew of browned eggplant, sweet peppers, tomatoes, onions, garlic, and fresh herbs.

What you’ll need

• Eggplant: 600 g
• Tomatoes: 500 g
• Bell pepper: 300 g
• Yellow onion: 220 g
• Carrot: 120 g
• Garlic: 20 g
• Cilantro: 25 g
• Basil: 15 g
• Fresh chili: 5 g
• Vegetable oil: 70 ml
• Salt: 8 g

How to make it

1. Cut the eggplant into 2.5-3 cm pieces, toss with 4 g salt, and drain for 25 minutes. Blot thoroughly with a towel so the pieces brown rather than steam.

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