Usuba
Vegetable Adjab-Sandal
A Georgian dish of baked eggplants, peppers, and onions. The vegetables become soft and aromatic, easily peeled and sliced. Suitable both warm and cold — a versatile appetizer for the table.
- Total
- 75 min
- Standard serving
- 304.8 g
Ingredients
Total 7
Instructions
- 1
Step 1
Preheat the oven to 180 °C. Rinse the eggplants, peppers, and onions under running water, then pat dry.
- 2
Step 2
Place the vegetables on an oven rack or on a baking sheet lined with parchment paper. Put in the oven for 30–40 minutes until soft.
- 3
Step 3
Cooking time depends on your oven. Make sure the vegetables become tender but do not fall apart.
- 4
Step 4
Transfer the hot vegetables to a plastic bag, tie it up and let it sit for 10–15 minutes. They will be easier to peel.
- 5
Step 5
Peel the vegetables and cut them into small cubes. Mince or finely chop the garlic.
- 6
Step 6
Dress the vegetables with vegetable oil, add garlic and sprinkle with fresh chopped herbs. Serve warm or cold.
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