Aubergine/eggplant ajapsandali (Ajapsandali) from Tasting Georgia: A Food and Wine Journey in the Caucasus (page 171) by Carla Capalbo

  • basil
  • green peppers
  • red peppers
  • carrots
  • coriander leaves
  • dill
  • aubergines
  • garlic
  • onions
  • parsley
  • tomatoes
  • potatoes
  • sunflower oil
  • dried summer savory
  • green chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ricki on August 06, 2020

    We both enjoyed this. Complex and fresh -- will make again. one-third of the recipe made three good-sized servings. one tbsp fresh summer savory + a large pinch dried. Dill and cilantro were going to seed, so I went light on those (the flavors still came through) and heavy on the parsley. a good use for long, thin eggplants; sliced crosswise only, they held together well.

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