Adjapsandal is a dynamic Georgian dish that can be prepared both traditionally in a stewy form or grilled during warmer months. The flavorful blend of vegetables includes aubergine, courgettes, red onion, and tomatoes, which can be enhanced with spicy adjika made from piquillo peppers and fresh herbs. The recipe allows flexibility with seasonal ingredients, enabling use of different fruits for a unique carpaccio. Grilling is suggested, though indoor cooking on a griddle is also an option when the weather is unsuitable for barbecuing.
Adjapsandal can be a broody, stewy dish perfect for winter, but in summer, grilling the vegetables enhances their flavor and pairs well with a spicy adjika paste.
The recipe encourages flexibility, allowing adjustments according to seasonal vegetables and personal taste preferences, making it a versatile dish year-round.
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