Barbecued Adjapsandal with Adjika Yoghurt Dressing - Cuisine Magazine - From New Zealand to the Worl

Name: Barbecued Adjapsandal with Adjika Yoghurt Dressing - Cuisine Magazine - From New Zealand to the Worl
Ingredients: 1 large or 2 medium eggplants (aubergines), about 500g, sliced into 1cm discs; 2 large zucchini (courgette), about 400g, sliced into 1cm discs; 1 large red onion, about 250g, sliced into 1cm rings; 4 large truss tomatoes, about 400g, quartered vertically; ¼ cup (60ml) extra virgin olive oil, plus extra for brushing; ADJIKA; 4 garlic cloves; ¼ cup (40g) sundried tomatoes, drained; 1 cup drained piquillo peppers, about 250g; ¼ teaspoon mild chilli flakes; 15g coriander (cilantro) stems, leaves reserved; 15g parsley stems and leaves; 15g holy basil, Thai basil or young regular basil leaves, plus extra for garnish; 30ml neutral oil (I like sunflower or grapeseed here); 1 teaspoon ground fenugreek; 1 teaspoon ground coriander; 1 teaspoon salt flakes; ½ teaspoon sugar; ¼ teaspoon pepper; FINAL BITS & BOBS; 1 cup (230g) natural yoghurt

www.cuisine.co.nz

Adjapsandal is one of my fave Georgian go-tos, no matter the season. Its more traditional form is broody and stewy, designed to burble away on the winter stove

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Ingredients

1 large or 2 medium eggplants (aubergines), about 500g, sliced into 1cm discs
2 large zucchini (courgette), about 400g, sliced into 1cm discs
1 large red onion, about 250g, sliced into 1cm rings
4 large truss tomatoes, about 400g, quartered vertically
¼ cup (60ml) extra virgin olive oil, plus extra for brushing
ADJIKA
4 garlic cloves
¼ cup (40g) sundried tomatoes, drained
1 cup drained piquillo peppers, about 250g
¼ teaspoon mild chilli flakes
15g coriander (cilantro) stems, leaves reserved
15g parsley stems and leaves
15g holy basil, Thai basil or young regular basil leaves, plus extra for garnish
30ml neutral oil (I like sunflower or grapeseed here)
1 teaspoon ground fenugreek
1 teaspoon ground coriander
1 teaspoon salt flakes
½ teaspoon sugar
¼ teaspoon pepper
FINAL BITS & BOBS
1 cup (230g) natural yoghurt