Georgian Adjapsandali with Eggplants
Georgian vegetable stew with eggplants, tomatoes, and sweet peppers. The dish is made from fresh summer vegetables with aromatic herbs. Eggplants are fried until golden, then stewed with carrots, onions, and peppers over low heat. Suitable as a hot dish or appetizer.
- 9.5g
- Protein
- 1.9g
- Fat
- 42.9g
- Carbs
225 kcal / for 1 serving (766.5 g)

