Ajapsandali: Georgian Vegetable Stew
Ajapsandali: Georgian Vegetable Stew By Beth Jones Ingredients - 2 large eggplants, cut into 1 inch dice - 2-4 Tablesoons sunflower or other neutral oil - 2
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.millcityfarmersmarket.org.
Cooking tools:
- Dutch oven
- Pepper mill
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Wooden spoon
- Stove
- Plate
Ingredients
- 2 large eggplants, cut into 1 inch dice
- 2-4 Tablesoons sunflower or other neutral oil
- 2 large onions, thin jullienne
- 4 large carrots, cut into half moons
- 3 large bell peppers (preferably of various colors), large dice
- 1 small jalapeño pepper, seeded and minced (optional)
- 4 large tomatoes, large dice
- 4 Tablespoons tomato paste
- 4 large cloves garlic, minced
- 2 teaspoons salt
- Freshly ground black pepper to taste
- 1 cup cilantro, stems and all, rough chop
- 1 cup fresh parsley, stems and all, rough chop
- 1 cup fresh basil, rough chop
More Like This
Ajapsandali, Georgian stewed vegetables
modernfamilycook.com
Ajapsandali Recipe (Spicy Georgian Eggplant Stew)
saveur.com
Ajapsandali with Roasted Eggplants – Abkhazian recipe
bebra.me
Barbecued Adjapsandal with Adjika Yoghurt Dressing - Cuisine Magazine - From New Zealand to the Worl
cuisine.co.nz
Delicious Georgian-style eggplants
mealwings.com
Vegetable Stew Recipe: Non-Standard Cooking Method
cookit.guru
Georgian Eggplant Salad - Vegan Foods
foodsdictionary.com
Vegetable Stew – Kosher Recipes | OU Kosher Certification
oukosher.org