Adjapsandali
(Mixed Vegetable Sauté) Recipe

Origin: Russia      Period: Traditional

Ingredients:

2 large aubergines (eggplants), cut into 3cm cubes (about 900g)
1 tsp salt
3 tbsp vegetable oil
2 medium onions, chopped
450g potatoes, peeled and cut into 1cm dice
450g ripe tomatoes, blanched, peeled and cut into 1cm dice
2 carrots, grated
60ml fresh coriander, chopped
4 garlic cloves garlic, finely chopped
1 tsp salt (or to taste)
1/4 tsp freshly-ground black pepper

Adjapsandali
(Mixed Vegetable Sauté) Preparation:

Method:

Place the aubergine cubes in a bowl, mix with 1 tsp salt then toss to combine and set aside to stand for 30 minutes. After this time rinse the aubergine piecess under cold, running, water and gently press out any excess liquid.

Now heat the vegetable oil in a pan, add the onions and fry for 1 minutes then cover the pan and sweat the onions over low heat for about 5 minutes. Add the aubergines, potatoes, tomatoes and carrots. Mix thoroughly and cover then continue to cook over low heat for 20 minutes. Now sitr in the coriander, garlic the remaining salt and the black pepper. Cover the pan and cook for 10 minutes more.

This dish can be served immediately or it can be chilled and served cold. Use as an accmpaniment.

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