Eggplant , Peppers , Tomato , Vegan
Best for: A make-ahead vegetable medley that improves overnight in the refrigerator.
Adjapsandali — the eggplant medley of Georgia, long at home on Russian tables — usually simmers on the stove. Here every vegetable meets the grill first, so the finished stew tastes of smoke as much as of summer tomatoes and herbs.
Grill: Direct medium-high heat; 425°F, plus a cast-iron pot on the grill. Equipment: Grill, cast-iron Dutch oven or deep skillet, tongs, wooden spoon.
Ingredients
Rest: 10 minutes. Total: 1 hour.
Vegetables
- 2 medium eggplants, cut into 1-inch chunks
- 2 bell peppers, cut into wide strips
- 1 large yellow onion, cut into wedges
- 3 ripe tomatoes, halved
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons fine table salt, divided
Herbs and finish
- 3 garlic cloves, minced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup chopped cilantro
- 1/4 cup chopped basil or parsley
- 1 tablespoon red wine vinegar
Directions
Toss the eggplant with 1 tablespoon olive oil and 1/2 teaspoon salt. Toss the peppers and onion with another tablespoon of oil and 1/2 teaspoon salt.
Heat the grill to 425°F. Grill the eggplant for 8 to 10 minutes, until browned and tender; grill the peppers and onion for 6 to 8 minutes, until charred at the edges.
Grill the tomato halves cut-side down for 3 to 4 minutes, until they slump. Chop the tomatoes roughly, keeping their juices.
Set a cast-iron pot over the grill with the remaining oil. Add the garlic, coriander, and pepper flakes for 30 seconds, then add all the grilled vegetables and tomatoes with the remaining salt.
Cover and simmer gently for 10 minutes, stirring once or twice, until the medley is saucy and the flavors settle.
Rest for 10 minutes. Stir in the cilantro, basil or parsley, and vinegar. Serve warm or at room temperature with grilled bread.
Grilling tip: Make it a day ahead if you can — adjapsandali is famous for tasting better on the second day.
