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Adjapsandali
Mixed Vegetable Sauté
Adjapsandali
Ingredients
2 x l lb eggplants, cut into 1-inch cubes
1 teaspoon salt
3 tablespoons corn oil
2 medium (1 cup) onions, chopped
1 lb potatoes, peeled & cut into ½ -inch cubes
1 lb ripe tomatoes, peeled & cut into ½ -inch cubes
2 carrots, grated
¼ cup fresh coriander, chopped
4 cloves garlic, chopped finely
1 teaspoon salt, or to taste
¼ teaspoon pepper
Details
Serves: 6
Method
Mix eggplant cubes with 1 teaspoon salt and let stand for ½ hr. Rinse pieces under cold water and press out liquid gently. Set aside.
Heat oil in a pan, add onions and mix for a moment. Cover the pan and cook over low heat for 5 mins. Add eggplants, potatoes, tomatoes and carrots. Mix well and cover; continue to cook over low heat for 20 mins. Add coriander, garlic, season with salt and pepper. Cover and cook for 10 minutes more. Serve hot or at room temperature, or refrigerate and serve cold.
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