Ajapsandali traditional
6 servings
120 minutes
Ajapsandali is a traditional Georgian dish that embodies the summer flavor and richness of vegetables. It is a fragrant stew made from eggplants, peppers, tomatoes, and herbs, slowly simmered to perfection. It is believed that ajapsandali originated from ancient Georgian villages where each housewife added her own touch of spices and greens. It has a rich, slightly sweet-spicy taste with a pleasant acidity from the tomatoes and subtle notes of garlic and cilantro. This vegetable masterpiece can be served hot or cold, as a standalone dish or as an accompaniment to meat and bread. It is perfect for summer feasts and warm family evenings, filling the home with the aromas of Georgian cuisine and hospitality.
1
We wash the eggplants, cut off the stems, and slice them into rounds about 1 cm thick.
- Eggplant: 5 piece
2
Layer the eggplants in a large bowl or sieve, sprinkling each layer with salt, and let them sit for 30-40 minutes to release juice and remove bitterness.
- Salt: to taste
3
We rinse the eggplants under running water and squeeze out the moisture.
- Eggplant: 5 piece
4
Heat vegetable oil in a pan, lay the eggplants in a single layer, and fry on both sides until golden brown and fully cooked over medium heat.
- Vegetable oil: to taste
5
We remove excess oil using paper towels.
- Vegetable oil: to taste
6
We place the eggplants at the bottom of the pot.
7
We wash the bell pepper, remove the core with seeds, and cut it into strips.
- Bell pepper: 4 pieces
8
Fry the pepper in a small amount of vegetable oil until it becomes soft.
- Vegetable oil: to taste
9
We are placing the pepper on top of the eggplants.
10
We clean the onion and cut it into rings or half-rings.
- Onion: 2 pieces
11
We wash, peel, and cut the carrot into strips or half circles.
- Carrot: 3 pieces
12
Pour plenty of vegetable oil into the pan, add onion and carrot, lightly salt, and mix.
- Vegetable oil: to taste
- Salt: to taste
13
Cook the vegetables on low heat for 20-30 minutes until soft.
14
We are transferring the onion and carrot into the pot with the vegetables.
15
We wash and finely chop the parsley and basil.
- Parsley leaves: 50 g
- Purple basil: 50 g
16
Fry the greens in a heated pan with a little oil for about 3-5 minutes.
- Vegetable oil: to taste
17
We add greens to the pot with vegetables.
18
We wash the tomatoes and grate them on a coarse grater.
- Tomatoes: 5 piece
19
We pour the tomato mixture over the vegetables.
20
Adding spices: coriander, khmeli-suneli.
- Ground coriander: 0.5 teaspoon
- Khmeli-suneli: 0.5 teaspoon
21
For those who love spicy, you can add sliced hot pepper.
22
We wash and finely chop the cilantro.
- Fresh cilantro (coriander): 50 g
23
We clean the garlic, cut the cloves into 3-5 pieces, add a pinch of salt, and crush it into a garlic paste.
- Garlic: 4 cloves
24
Gradually add cilantro and mix until a homogeneous mass is achieved.
25
We pour the dressing over the vegetables and gently mix everything.
26
We sauté the vegetables on low heat for about 15 minutes (if there's not enough salt, add to taste). After removing from heat, let it rest for a bit. Serve cold or hot, generously sprinkled with fresh herbs. Enjoy your meal!
- Salt: to taste
