Ajapsandali with green chili

4 servings

90 minutes

Ajapsandali with green chili is a vibrant dish of Georgian cuisine, infused with the aromas of fresh vegetables, herbs, and spices. Its history roots in the traditions of Caucasian gastronomy, where the skillful combination of ingredients creates rich flavor compositions. Eggplants provide a tender texture, while sweet peppers and tomatoes add juiciness. Green chili brings a spicy note, making the dish particularly interesting for heat lovers. Ajapsandali can be served hot or chilled, enjoying its multifaceted taste at any time of the year. It is not only a standalone dish but also a wonderful complement to meat or bread, highlighting the richness of Georgian cuisine.

Energy value per serving

• Calories: 400.3
• Proteins: 8.7g
• Fats: 24.1g
• Carbohydrates: 38.6g

Ingredients

• Eggplants: 1 kg
• Sweet pepper: 500 g
• Onion: 250 g
• Tomatoes: 500 g
• Carrot: 250 g
• Garlic: 4 clove
• Parsley: 1 bunch
• Green chili pepper: 1 pc
• Coriander: 1 bunch
• Basil: 1 bunch
• Ground coriander: 0.5 tsp
• Imeretian saffron: pinch
• Utskho-suneli: 0.5 tsp
• Bay leaf: 1 pc
• Salt: to taste
• Vegetable oil: 0.5 glass
• Ground black pepper: to taste

Cooking steps

1. Cut the eggplants into half-moons and soak in cold salted water for 1 hour, then squeeze out. Cut the sweet pepper into half-rings, dice the onion, and grate the carrot on a coarse grater.

   Required ingredients:

   • Eggplants: 1 kg
   • Sweet pepper: 500 g
   • Onion: 250 g
   • Carrot: 250 g

2. In a deep skillet, heat some vegetable oil and quickly fry the eggplants in batches, placing them on a paper towel to absorb excess oil, then into a pot.

   Required ingredients:

   • Vegetable oil: 0.5 glass
   • Eggplants: 1 kg

3. In the same pan, sauté the onion for 10 minutes until golden, add the carrot and sweet pepper, fry for another 10 minutes, and add to the eggplants.

   Required ingredients:

   • Onion: 250 g
   • Carrot: 250 g
   • Sweet pepper: 500 g

4. We make crosswise cuts on the tomatoes, blanch them in boiling water, peel off the skin, and chop them.

   Required ingredients:

   • Tomatoes: 500 g

5. Crush garlic in a mortar with cilantro and mix with tomatoes, then add to the vegetables in the pot and stir.

   Required ingredients:

   • Garlic: 4 cloves
   • Coriander: 1 bunch

6. Chop basil and parsley, finely slice the seeded and ribbed hot pepper, add to the vegetables, season with spices and bay leaf, salt, and simmer on low heat for 10 minutes.

   Required ingredients:

   • Basil: 1 bunch
   • Parsley: 1 bunch
   • Green chili pepper: 1 piece
   • Bay leaf: 1 piece
   • Ground coriander: 0.5 teaspoon
   • Imeretian saffron:  pinch
   • Utskho-suneli: 0.5 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Serve hot or chilled.