Warm and cold appetizer "Ajapsandali"

4 servings

45 minutes

Ajapsandali is a fragrant Georgian dish that combines simple vegetables with a wealth of spices. Its history is rooted in the traditions of Caucasian cuisine, where eggplants, sweet peppers, and tomatoes transform into a rich, spicy ensemble of flavors. The dish is prepared by stewing, allowing the ingredients to exchange aromas and create a harmonious texture. Saffron and khmeli-suneli add piquancy, while fresh herbs complete the composition. Ajapsandali can be served hot or cold, revealing new flavor nuances. It pairs perfectly with aromatic lavash or fresh bread, complementing the meal with delicate Eastern notes. This is not just an appetizer – it’s a gastronomic journey through sunny Georgia where each bite carries the warmth and generosity of Caucasian cuisine.

Energy value per serving

• Calories: 280.9
• Proteins: 7.3g
• Fats: 14.5g
• Carbohydrates: 31.8g

Ingredients

• Vegetable oil: 3 tbsp
• Onion: 3 pc
• Tomatoes: 2 pc
• Garlic: 2 clove
• Sweet pepper: 3 pc
• Salt: to taste
• Ground black pepper: to taste
• Eggplants: 4 pc
• Coriander: 1 bunch
• Parsley: 1 bunch
• Green chilli pepper: 1 pc
• Imeretian saffron: 1 tsp
• Khmeli-suneli: 1 tsp
• Basil: 1 bunch

Cooking steps

1. Wash the eggplants, remove the tails, and slice them into 1 cm thick rounds. Heat half of the vegetable oil in a pan, fry the rounds on both sides, and place them in a pot.

   Required ingredients:

   • Eggplants: 4 pieces
   • Vegetable oil: 3 tablespoons

2. Clean the onion, cut it into half rings, and fry in the remaining vegetable oil for a couple of minutes. Wash the tomatoes, pour boiling water over them, peel, chop finely, and add to the onion.

   Required ingredients:

   • Onion: 3 pieces
   • Vegetable oil: 3 tablespoons
   • Tomatoes: 2 pieces

3. Peel the garlic and crush it with the side of a knife blade. Wash the bell pepper, remove the partitions and seeds, and cut it into strips.

   Required ingredients:

   • Garlic: 2 cloves
   • Sweet pepper: 3 pieces

4. Add garlic, sweet pepper, herbs, and hot pepper to the onion. Add saffron and khmeli-suneli, and simmer for 5 minutes. Transfer to a pot with eggplants, season with salt and pepper, mix, and simmer covered for another 10-15 minutes.

   Required ingredients:

   • Garlic: 2 cloves
   • Sweet pepper: 3 pieces
   • Coriander: 1 bunch
   • Parsley: 1 bunch
   • Green chilli pepper: 1 piece
   • Imeretian saffron: 1 teaspoon
   • Khmeli-suneli: 1 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Finely chop the basil and sprinkle it over the dish. It can be served hot or cold.

   Required ingredients:

   • Basil: 1 bunch