Ajapsandali – Georgian Eggplant and Vegetable Stew
Ingredients:
Eggplants
3
cubed
Bell peppers
3
red and yellow, sliced
Ripe tomatoes
4
chopped
Onions
2
sliced
Potatoes
2
cubed (optional)
Garlic cloves
4
crushed
Hot chili pepper
1
chopped
Sunflower oil
5 Tablespoons
Fresh cilantro
1
bunch, chopped
Fresh basil
1
small bunch, chopped
Fresh parsley
1
small bunch, chopped
Salt and black pepper
to taste
Servings
Preparation mode:
👉 Ajapsandali is a colorful Georgian summer stew of eggplant, peppers, tomatoes and onions, finished with garlic and loads of fresh herbs. It is often called the Georgian ratatouille – delicious warm or cold.
🇬🇪 What Is Ajapsandali?
Ajapsandali (აჯაფსანდალი) is a classic vegetable dish made in late summer, when eggplants, peppers and tomatoes are at their best. Each vegetable is fried separately before stewing, so everything keeps its flavor. It is naturally vegan and a favorite during Orthodox fasting periods.
🍳 How to Make Ajapsandali
1. Prepare the eggplant. Cube the eggplants, salt them and leave for 15 minutes, then squeeze out the liquid
2. Fry the vegetables. Fry the eggplant in oil until golden and set aside. In the same pan, fry the potatoes (if using) until golden, then the onions and peppers until soft
3. Stew. Put all the vegetables in a pot, add the tomatoes and chili, cover and simmer over low heat for 20–25 minutes
4. Add herbs and garlic. Stir in the garlic and all the chopped herbs, season with salt and pepper and cook for 2–3 minutes more
5. Rest. Turn off the heat and let it rest for at least 15 minutes so the flavors come together
😋 Why You’ll Love Ajapsandali
Sweet summer vegetables, fragrant herbs and garlic make a stew that is light, healthy and full of flavor – and it tastes even better the next day.
💡 Tips for the Best Ajapsandali
Fry the vegetables separately so they don’t turn mushy.
Use plenty of herbs – they are essential.
Serve at room temperature for the most aroma.
Make a big batch; it keeps well in the fridge.
🍽️ How to Serve Ajapsandali
Serve as a side dish with grilled meat or mtsvadi, or as a main with fresh bread and cheese. Keeps for 3–4 days in the fridge.
❓ Ajapsandali FAQ
Is ajapsandali the same as ratatouille?
They are similar, but ajapsandali uses more garlic, chili and fresh herbs like cilantro and basil.
Can I serve it cold?
Yes – it is delicious warm, at room temperature or cold.
Photo: Ajapsandali - Georgian eggplant stew by Georgian Recipes at Georgia About, Wikimedia Commons, licensed under CC BY 3.0. Cropped and color-adjusted by Cuisines Guide.
