Georgian ajapsandali recipe for six people
Recipe shopping list — copy the items into Valedo.
Ajapsandali is a Georgian vegetable stew for six, built around eggplant, peppers, and tomatoes. It can be served warm or at room temperature.
Ingredients
Italian eggplants
3 medium
Yukon Gold potatoes
1 1/2 lb
Red bell peppers
2
Yellow onions
2
Roma tomatoes
8
Garlic cloves
6
Olive oil
1/3 cup
Fresh cilantro
1 cup
Fresh parsley
1/2 cup
Fresh basil leaves
1/2 cup
Ground coriander
1 tsp
Crushed red pepper flakes
1/2 tsp
Kosher salt
2 tsp
How to make it
- Cube eggplant, salt it, and let it drain for 20 minutes. 2. Pan-fry or roast potatoes until nearly tender. 3. Cook onions, peppers, and garlic in olive oil until soft. 4. Add eggplant, tomatoes, coriander, pepper flakes, and salt; simmer until collapsed. 5. Fold in potatoes and cook for 10 more minutes. 6. Stir in cilantro, parsley, and basil just before serving.
FAQ
Who is "Georgian ajapsandali recipe for six people" for?
Ajapsandali is a Georgian vegetable stew for six, built around eggplant, peppers, and tomatoes. It can be served warm or at room temperature.
What do I need to buy for "Georgian ajapsandali recipe for six people"?
This list has 13 items, including Italian eggplants, Yukon Gold potatoes, Red bell peppers, and Yellow onions. Cross off what you already own, then buy the rest.
Do I need every item on "Georgian ajapsandali recipe for six people"?
No. Use it as a starting checklist for Georgian ajapsandali recipe for six people. Cross off what you already have—often that includes Italian eggplants—and add anything your situation still needs.
Does "Georgian ajapsandali recipe for six people" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Cube eggplant, salt it, and let it drain for 20 minutes. 2. Pan-fry or roast potatoes until nearly tender. 3. Cook onions, peppers, and garlic in olive oil until soft. 4. Add eggplant, tomatoes, coriander, pepper flakes, and salt; simmer until coll…
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