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Barbecued Adjapsandal

GEORGIA/AUSTRALIA

Grilled Vegetable Salad

SUBMITTED BY

Alice

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Alice wrote a cookbook (check it out here!) all about the beauty of salads and this is one of her favorites. A fusion of her homeland of Georgia and her adopted home of Australia.

Barbecued Adjapsandal Salad is an innovative culinary creation that beautifully fuses traditional Georgian flavors with Australian barbecue culture. This dish takes inspiration from Adjapsandal, a classic Georgian vegetable stew, and transforms it into a vibrant, smoky, and refreshing salad perfect for outdoor dining. Understanding the history behind this unique dish requires exploring both its Georgian roots and its Australian reinterpretation.

Georgian Roots: The Traditional Adjapsandal

Adjapsandal is a beloved dish in Georgian cuisine, a country known for its rich culinary heritage in the Caucasus region. Traditionally, Adjapsandal is a stew made with roasted bell peppers, tomatoes, eggplants, onions, and fresh herbs, such as cilantro and parsley. It is often flavored with garlic and occasionally a splash of Georgian red wine or pomegranate juice for a tangy twist. Served warm, this hearty vegetable stew reflects Georgia’s agricultural abundance and the local love for fresh, seasonal ingredients.

The Australian Influence: Barbecue Culture

Australia is renowned for its barbecue culture, which emphasizes outdoor grilling, bold flavors, and social dining experiences. Australian cooks often experiment with international cuisines, infusing them with local ingredients and grilling techniques. The barbecued twist in the Barbecued Adjapsandal Salad takes inspiration from this culture, bringing smoky charred flavors to the traditional Georgian ingredients.

By grilling the vegetables typically found in Adjapsandal— onions, eggplant, and tomatoes—the dish gains a distinct smoky depth. Tossing these barbecued vegetables with fresh herbs, olive oil, and a red pepper puree called adjika, creates a salad that is both refreshing and savory, perfect for summer gatherings and casual backyard meals.

Creating a Fusion: From Stew to Salad

Transforming Adjapsandal into a salad represents a creative reinterpretation of Georgian tradition through an Australian lens. While the original stew is cooked slowly to blend flavors, the salad emphasizes contrast—smoky grilled vegetables paired with crisp, fresh herbs. This fusion not only honors the flavors of Georgia but also adapts them to suit Australian tastes and outdoor dining preferences.

The Barbecued Adjapsandal Salad would be popular among food enthusiasts who appreciate international flavors and fusion cuisine. Its versatility makes it suitable as a side dish at barbecues, a light lunch, or even a centerpiece for a summer picnic.

A Modern Culinary Experience

Today, Barbecued Adjapsandal Salad embodies the spirit of cross-cultural culinary experimentation. It celebrates the heritage of Georgian cuisine while embracing the innovative, relaxed style of Australian barbecues. This dish is a perfect example of how traditional recipes can evolve, bridging continents and culinary traditions to create something entirely new yet deeply connected to its roots.

For those seeking to explore fusion cuisine, Barbecued Adjapsandal Salad offers a delicious, colorful, and healthy option that highlights the best of both Georgian and Australian culinary worlds.

Barbecued Adjapsandal

Servings 6
Print Recipe Pin Recipe

Equipment

  • grill or grill pan

Ingredients
  

For the salad

  • 1 large eggplant (or 2 medium) cut into 1 cm disks
  • 2 large zucchini cut into 1 cm disks
  • 1 large red onion sliced into 1 cm rings
  • 4 large tomatoes quartered vertically
  • ¼ cup olive oil plus more for brushing
  • 1 cup natural yogurt

For the adjika

  • 4 cloves garlic
  • ¼ cup sun-dried tomatoes drained
  • 1 cup piquillo peppers drained
  • ¼ tsp chili flakes
  • 15 g cilantro stems leaves removed, but reserved
  • 15 g parsley stems and leaves
  • 15 g Thai basil plus extra for garnish
  • 30 ml neutral oil
  • 1 tsp ground fenugreek
  • 1 tsp ground coriander
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Preheat barbecue or grill pan until smoking.
  • Brush vegetables generously with olive oil. Grill until grill marks are charred on both sides, flipping halfway through.
  • Set aside and keep warm until ready to serve.
  • Make the adjika by putting all of the ingredients into a small blender and whizzing until smooth. Taste and season to your liking.
  • When you're ready to serve, blob the yogurt and adjika together on a serving platter, smearing with a spoon to create a marbling pattern.
  • Place the warm grilled vegetables on top and finish with olive oil, reserved cilantro leaves, and extra Thai basil.

Notes

Recipe courtesy of Alice Zaslavsky in her book "Salad for Days". Buy it here!
Course: Dinner, Lunch
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.