Adjap Sandal (Georgian Aubergine)

Kiwi Café Tbilisi kindly gifted us with this Georgian aubergine dish. The flavour that really makes this dish is the fresh basil. We tried to make it ourselves during our stay in Telavi, though unfortunately it was not quite as delicious. We blamed it on the already freely flowing Georgian wine, a lack of basil and a generous sprinkling of chilli powder! Can be cooked with or without potatoes.

1/2kg potatoes cubed
1kg aubergine cubed
1 red pepper
1 green pepper
1/2kg onion
Tomatoes (a lot)
Garlic – to preference
Fresh parsley
Fresh basil
Salt
Pepper
Svanctian salt
Chilli flakes (a pinch, it’s not meant to be spicy)

Prepare the vegetables: Cube the potatoes and aubergine, slice the peppers and dice the onion and tomatoes into chunky bits and chop the garlic, basil and parsley. Blend half the tomatoes to become the sauce.

Lightly fry the potatoes in oil and put to one side.

Sauté the onion and add in the aubergine and peppers with seasoning.

Once the vegetables are softening add the tomatoes and potatoes and stew for 20 minutes or more until potatoes are soft.

Season and add the parsley and basil over the top.

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