bohemianwanderer – Barbecued adjapsandal offers a vibrant update to the classic Georgian vegetable dish, layering flame-grilled flavor with a bold yoghurt dressing. This version combines smoky aubergine, courgette, tomatoes, and onions with a punchy adjika sauce, creating a striking and satisfying platter perfect for summer meals.
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Start by preparing your vegetables. Slice 500g of aubergine into 1cm discs, 400g of courgette the same way, and cut a large red onion into rings. Quarter 400g of ripe tomatoes vertically. Spread the aubergine and courgette on one tray, and the onions and tomatoes on another. Brush the aubergine generously with extra-virgin olive oil. Courgette needs less, as the residual oil from the aubergine on the grill will be enough.
Heat a grill or barbecue until smoking hot. Grill the aubergine for 10–15 minutes, turning once, until charred and soft. Move the slices to an upper rack or a tray covered loosely with foil to stay warm. Repeat the grilling process for courgette slices, cooking for 6–8 minutes, and then for the onion rings and tomatoes. Aim for blistered skins and soft, juicy interiors. Transfer each vegetable to the warming tray once grilled. This method brings a depth of flavor that roasting can’t match. The smoke, char, and natural sweetness of the vegetables form the backbone of the dish.
Adjika Yoghurt Dressing Brings Bold Flavor and Balance
To complete the dish, make a vibrant adjika sauce. In a small blender, combine four garlic cloves, 40g of drained sun-dried tomatoes, 250g of piquillo peppers, 15g each of coriander, parsley, and holy basil (or a mix of Thai and young regular basil), and 30ml of neutral oil.
Add ¼ teaspoon mild chilli flakes, 1 teaspoon each of ground fenugreek, ground coriander, and salt flakes, along with ½ teaspoon of sugar and ¼ teaspoon of black pepper. Blend until smooth, then taste and adjust seasoning. In a small bowl, place 230g of natural yoghurt. This will be used alongside the adjika for plating. To serve, dot generous spoonfuls of the adjika and yoghurt across a large serving platter. Use the back of a spoon or a spatula to swirl them into a marbled base.
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Arrange the warm grilled vegetables over the marbled sauce. Drizzle with a little more olive oil, then garnish with fresh coriander leaves and extra basil. This barbecued adjapsandal serves 4–6 people and offers a bright, fresh, and deeply flavorful way to enjoy seasonal vegetables. The smoky char, fragrant herbs, and spicy yoghurt dressing make it a standout vegetarian centerpiece. It is ideal for outdoor dining, casual gatherings, or as a vibrant side at any summer table.
