Adjapsandali

Mixed Vegetable Sauté

(2 votes)

2 large eggplants, in 1 inch cubes
1 teaspoon salt
3 tablespoons corn oil
2 medium onions, chopped
1 pound potatoes, peeled and cut into 1/2 inch cubes
1 pound ripe tomatoes, peeled and cut into 1/2 inch cubes
2 carrots, grated
1/4 cup fresh coriander, chopped
4 cloves garlic, chopped fine
1 teaspoon salt, or to taste
1/4 teaspoon pepper

Adjapsandali is a popular salad or condiment, depending upon the preparation and what is available in kitchen at moment. For example, you may omit potatoes and add 2 medium sweet red peppers, cut into 1/2-inch cubes, or use unpeeled tomatoes coarsely cut up.

1. Mix eggplant cubes with 1 teaspoon salt and let stand for 1/2 hr. Rinse pieces under cold water and press out liquid gently. Set aside.

2. Heat oil in a pan, add onions, and mix for a moment. Cover the pan and cook over low heat for 5 minutes Add eggplants, potatoes, tomatoes, and carrots. Mix well and cover; continue to cook over low heat for 20 minutes Add coriander, garlic, remaining teaspoon salt, and pepper. Cover and cook for 10 minutes more. Serve hot or at room temp, or refrigerate and serve cold.

Serves 6 with other dishes.



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