Vegetable Medley

Name: Vegetable Medley (Adzhapsandali)
Yield: Serves 4 to 6
Cuisine: Georgian
Ingredients: ¼ teaspoon freshly ground black pepper; 1 large boiling potato; 1 medium onion, peeled and chopped; Generous 2 tablespoons minced parsley; Generous 2 tablespoons minced cilantro; 1½ pounds tomatoes; 1 medium green pepper, cored, seeded, and chopped; 4 garlic cloves, peeled and minced; Generous 2 tablespoons minced dill; ¼ teaspoon cayenne (or less, to taste); 1 pound eggplant; Generous 2 tablespoons minced basil; ¾ teaspoon salt; ¼ teaspoon paprika; 2 tablespoons corn oil

Adzhapsandali

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Adzhapsandali is my favorite eggplant dish. It is similar to a ratatouille, but it bites back. If you prefer something less fiery, simply reduce the amount of cayenne.

Ingredients

1 pound eggplant
1 large boiling potato
1 medium onion, peeled and chopped

Asia
Georgia
Side dish
Spicy
Vegan
Gluten-free

Method

Pierce the eggplant and bake it in a preheated 375°F. oven for 35 to 40 minutes, until tender. Allow to cool.

Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.

Sauté the onion in the