Vegetable Medley

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

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
Vegan
Spicy
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