Adjapsandali
Georgia's summer vegetable stew: golden fried aubergine simmered with peppers, tomatoes and onion, finished with plenty of garlic, coriander and basil.
Method
Trim the aubergines and cut them into 2 cm cubes. Toss with half the salt and leave in a colander for . When beads of liquid appear, squeeze the cubes firmly in your hands and pat them dry with kitchen paper. This way they soak up less oil and lose any bitterness.
Add in this stepAubergine (eggplant) 500 gSalt ½ tsp
Heat 70% of the oil in a 26 cm frying pan over medium-high heat. Fry the aubergine for , turning now and then, until golden on all sides and soft inside. If it doesn't fit in one layer, fry in batches. Wet aubergine makes the oil spit, so dry it well and keep your face back from the pan. Lift onto a plate lined with kitchen paper.
Add in this stepSunflower oil (or vegetable oil) 3½ tbsp
medium-high heatHeat the remaining oil in a 22 cm pot, add the sliced onion and cook over medium heat for , until soft and pale gold.
Add in this stepSunflower oil (or vegetable oil) 1½ tbspOnion (medium) 1
medium heatCut the peppers into 1 cm strips, deseed and finely slice the chilli, add both and cook over medium heat for , until softened.
Add in this stepRed bell peppers 2Hot green chilli ½
medium heatGrate the tomatoes on a box grater (or chop them finely), add them with the khmeli suneli and simmer over medium-low heat for , stirring now and then, until the tomatoes have broken down into a thick sauce.
Add in this stepRipe tomatoes 400 gKhmeli suneli (Georgian spice blend) 1 tsp
medium-low heatAdd the fried aubergine and fold it gently into the sauce, then cover and simmer over low heat for so the flavours come together. Don't stir hard, or the aubergine turns to mush.
low heatTurn off the heat and stir in the crushed garlic, coriander, basil, parsley, the rest of the salt and black pepper. Cover and leave for so the herbs perfume the stew. Serve warm or at room temperature with bread, such as Georgian shoti.
Add in this stepGarlic cloves 2Fresh coriander (cilantro), chopped 4 tbspBasil (purple if possible), chopped 2 tbspFlat-leaf parsley, chopped 2 tbspSalt ½ tspBlack pepper to taste
Cook's tip
No khmeli suneli? Mix 1 tsp ground coriander, ½ tsp dried marjoram and a pinch of ground fenugreek. Adjapsandali is just as good cold the next day. Many families also fry diced potato and add it with the aubergine.
Cooking it at camp
On a camping stove, fry the aubergine in one pan and carry on with the rest in the same pan. Over a fire, grill whole aubergines and peppers until charred and chop them in, skin and all, for a smoky version. It is eaten at room temperature, so it is also easy to make the day before.