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'''Ajapsandali''' ({{lang-ka|აჯაფსანდალი}}, is a traditional [[Georgian cuisine|Georgian]] dish, also popular in the [[Northern Caucasus]].<ref name="BBQ"> |
'''Ajapsandali''' ({{lang-ka|აჯაფსანდალი}} {{IPA|ka|ad͡ʒapʰsandali|}}, {{langx|hy|Աջափսանդալ}} {{IPA|hy|ɑd͡ʒɑpʰsɑnˈdɑl|}}) is a traditional [[Georgian cuisine|Georgian]] and [[Armenian cuisine|Armenia]]n dish, also popular in the [[Northern Caucasus]].<ref name="BBQ">{{Cite web |title=Журнал «BBQ»: Новый номер |url=http://bbqmag.ru/newnum.html?article=363#.UpxBaMSmgyg |access-date=2024-01-31 |website=bbqmag.ru}}</ref> |
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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.<ref>Burford T. 2015, ''Georgia, Bradt Travel Guide'', p. 71.</ref> This dish exists under different names in many Caucasian and Turkic-speaking peoples' cuisines. |
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The European counterpart of this dish is vegetable sauté<ref>{{Cite book |last=Capalbo |first=Carla |url=https://books.google.com/books?id=-_mZzgEACAAJ |title=Tasting Georgia: A Food and Wine Journey in the Caucasus with Over 70 Recipes |date=2022-03-01 |publisher=Interlink Publishing Group Incorporated |isbn=978-1-62371-842-8 |language=en}}</ref> or a ratatouille. However, ajapsandali is typically served cold.<ref>{{Cite web |last=Turansky |first=Maggie |date=2020-12-27 |title=Ajapsandali Recipe: How to Make Georgian Eggplant Stew |url=https://nofrillskitchen.com/ajapsandali-recipe/ |access-date=2023-12-21 |website=No Frills Kitchen |language=en-US}}</ref> |
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==See also== |
==See also== |
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{{Reflist}} |
{{Reflist}} |
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==External links== |
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* [http://www.vegelicacy.com/recipe/191 Ajapsandali Georgian recipe] |
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{{eggplant dishes}} |
{{eggplant dishes}} |
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{{DEFAULTSORT:Ajapsandali}} |
{{DEFAULTSORT:Ajapsandali}} |
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[[Category: |
[[Category:Georgian cuisine]] |
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[[Category:Armenian cuisine]] |
[[Category:Armenian cuisine]] |
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[[Category:Russian cuisine]] |
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[[Category:Eggplant dishes]] |
[[Category:Eggplant dishes]] |
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[[Category:Vegetarian cuisine]] |
[[Category:Vegetarian cuisine]] |
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Latest revision as of 19:10, 15 December 2024
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| Alternative names | Ajapsandal |
|---|---|
| Place of origin | Georgia, Armenia |
| Region or state | Caucasus |
| Main ingredients | eggplant, potatoes, tomatoes, bell peppers, seasoning |
Ajapsandali (Georgian: აჯაფსანდალი [ad͡ʒapʰsandali], Armenian: Աջափսանդալ [ɑd͡ʒɑpʰsɑnˈdɑl]) is a traditional Georgian and Armenian dish, also popular in the Northern Caucasus.[1]
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.[2] This dish exists under different names in many Caucasian and Turkic-speaking peoples' cuisines.
The European counterpart of this dish is vegetable sauté[3] or a ratatouille. However, ajapsandali is typically served cold.[4]
See also
[edit]References
[edit]- ^ "Журнал «BBQ»: Новый номер". bbqmag.ru. Retrieved 31 January 2024.
- ^ Burford T. 2015, Georgia, Bradt Travel Guide, p. 71.
- ^ Capalbo, Carla (1 March 2022). Tasting Georgia: A Food and Wine Journey in the Caucasus with Over 70 Recipes. Interlink Publishing Group Incorporated. ISBN 978-1-62371-842-8.
- ^ Turansky, Maggie (27 December 2020). "Ajapsandali Recipe: How to Make Georgian Eggplant Stew". No Frills Kitchen. Retrieved 21 December 2023.
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