Ajapsandali – Georgian Eggplant and Vegetable Stew with Fresh Herbs

Ingredients:

Preparation mode:

👉 Ajapsandali is Georgia’s beloved summer vegetable stew: eggplant, peppers, onions, tomatoes and potatoes cooked slowly together and finished with a big handful of basil, cilantro, parsley and garlic. It looks a little like French ratatouille, but the generous fresh herbs, the touch of chili and coriander make it unmistakably Georgian. In everyday Georgian the word is also used to mean “a mix-up” or “a mess” – a fitting name for a pot full of different vegetables. It is especially loved in Tbilisi and is eaten warm or cold, as a side for grilled meat or as a light vegan main course.

How to Make Ajapsandali

1. Salt the eggplant. Toss the eggplant cubes with 1 teaspoon salt and leave for 20 minutes. Squeeze or pat dry – this removes bitterness and helps them fry without soaking up too much oil.
2. Fry the eggplant. Heat 4 tablespoons of oil in a large, deep pan and fry the eggplant over medium-high heat for 8–10 minutes until golden and soft. Transfer to a plate.
3. Cook the base. Add the remaining oil to the pan and cook the onions and carrot for 6–7 minutes until soft and golden. Add the peppers and potatoes and cook for 5 minutes more.
4. Add the tomatoes. Stir in the tomatoes, chili, coriander and the remaining salt. Return the eggplant to the pan, cover and simmer over low heat for 20–25 minutes, stirring gently, until all the vegetables are tender.
5. Add the herbs. Turn off the heat and stir in the garlic and the chopped basil, cilantro and parsley. Cover and leave for 10 minutes so the herbs release their aroma.
6. Serve. Serve warm or at room temperature with fresh bread, cheese or grilled meat.

Tips for the Best Ajapsandali

• Use plenty of herbs – they are what makes ajapsandali taste Georgian.
• Don’t stir too much: the vegetables should stay in pieces, not turn into a purée.
• Purple basil (reyhan) has the most authentic flavour; regular basil works well too.

FAQ

Is ajapsandali the same as ratatouille?
They are similar vegetable stews, but ajapsandali uses more fresh herbs, garlic, coriander and chili, and often includes potatoes.

Is ajapsandali vegan?
Yes, the classic recipe is fully vegan and gluten-free.

How long does ajapsandali keep?
Up to 4 days covered in the fridge. It can also be frozen for up to 2 months.

👉 More Georgian vegetable dishes: badrijani, pkhali and lobio. See also our guide to Georgian food.

Footnotes:

Make it a main course: add a can of drained red beans or serve with crusty bread, mchadi or a soft-boiled egg.
Ajapsandali tastes even better the next day and is delicious cold.