• Source: Ajapsandali

Ajapsandali (Georgian: აჯაფსანდალი, Armenian: Աջափսանդալ) is a traditional Georgian and Armenian dish, also popular in the Northern Caucasus.
It consists of onion, eggplant, tomato and bell pepper grilled, stewed, or fried in vegetable oil and seasoned with garlic, basil, coriander leaves, parsley and other seasoning. Sometimes potato, chili pepper and even carrots are added although traditional recipes do not include them. This dish exists under different names in many Caucasian and Turkic-speaking peoples' cuisines.
The European counterpart of this dish is vegetable sauté or a ratatouille. However, ajapsandali is typically served cold.




See also


Khoresh bademjan




References

Kata Kunci Pencarian:

• Hidangan Georgia
• Ajapsandali
• Ratatouille
• Georgian cuisine
• Churchkhela
• Chkmeruli
• Kvevri
• List of dishes from the Caucasus
• Tamada
• List of eggplant dishes
• Rtveli