Title: Adjapsandali (Mixed Vegetable Saute)
Categories: Vegetable Israel Jewish Georgian
Yield: 1 Servings

2		(1 lb) eggplants, cut into 1-in cubes
1	ts	Salt
3	tb	Corn oil
2	md	(1 cup) onions, chopped
1	lb	Potatoes, peeled & cut into 1/2-in cubes
1	lb	Ripe tomatoes, peeled & cut into 1/2-in cubes
2		Carrots, grated
1/4	c	Fresh coriander, chopped
4		Cloves garlic, chopped fine
1	ts	Salt, or to taste
1/4	ts	Pepper

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

1. Mix eggplant cubes w/1 ts salt & let stand for 1/2 hr. Rinse pieces under cold water & press out liquid gently. Set aside. 2. Heat oil in a pan, add onions, & mix for a moment. Cover the pan & cook over low heat for 5 mins. Add eggplants, potatoes, tomatoes, & carrots. Mix well & cover; continue to cook over low heat for 20 mins. Add coriander, garlic, remaining ts salt, and pepper. Cover & cook for 10 mins more. Serve hot or at room temp, or refrigerate & serve cold. Serves 6 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

previous

next