Georgian Ratatouille | Best Ajapsandali Eggplant Stew

Georgian Cuisine at Tamada's Table
Georgian Cuisine at Tamada's Table
2.9 هزار بار بازدید - 2 سال پیش - Learn how to make healthy
Learn how to make healthy and easy Georgian eggplant stew ajapsandali, cousin to French ratatouille. In this version, the eggplants are first fried, carrots are added, and hot red pepper flakes replace the chili. This variation is made with carrots.

Ingredients for Ajapsandali recipe
1.7 pounds/800g eggplant (can use any type of eggplant)
1/4 cup/59 ml sunflower or vegetable oil
2 teaspoon salt
1 large onion, peeled and chopped (8oz/226g)
1/4 tablespoons sunflower or vegetable oil
5 medium garlic cloves, peeled and chopped
1 teaspoon hot red pepper flakes, or to taste
2-3 medium carrots, sliced into 0.25 inch/0.6 cm thick (about 8oz/226g)
1 green bell pepper (about 5oz/150g), cored, seeded and chopped into 1-inch/2.5cm pieces
1 red bell pepper (about 8oz/226g), cored, seeded and chopped into 1-inch/2.5cm pieces
2 ½ cups diced tomatoes, pulp and juice or 1.5 pounds/700g fresh ripe, round tomatoes, peeled and diced
1/3 cup/15 g chopped purple or green basil
1 cup/40g chopped cilantro
1/2 cup/20g chopped flat-leaf parsley



Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.

Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.

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2 سال پیش در تاریخ 1401/06/16 منتشر شده است.
2,956 بـار بازدید شده
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