Ajapsandali with green beans
4 servings
40 minutes
Ajapsandali with green beans is a vibrant dish of Georgian cuisine that combines fresh vegetables and aromatic herbs. Its roots run deep in the traditions of the Caucasus region, where natural products and rich flavors are valued. Pieces of eggplant, sweet pepper, and green beans are sautéed until tender and then combined with a tomato base, onion, and garlic to create a juicy, slightly spicy composition. The addition of herbs—cilantro, basil, parsley—gives the dish freshness and sophistication. Ajapsandali can be enjoyed hot or cold; it works well as a standalone dish or as a side to meat. Its tangy, rich flavor with a hint of acidity makes it an indispensable part of Georgian feasts, filling the meal with richness of aromas and traditions.
1
Cut the eggplants into rings and divide them into four parts.
- Eggplant: 2 pieces
2
We clean the pepper and cut it into four pieces.
- Bell pepper: 3 pieces
3
Boil the beans in boiling water for 3-4 minutes. To prevent the beans from losing color, they need to be cooled under cold water.
- Green beans: 150 g
4
We chop the onion into small cubes.
- Onion: 1 piece
5
Chop cilantro, parsley, basil, and garlic finely.
- Cilantro: 3 stems
- Parsley: 3 stems
- Green basil: 3 stems
- Garlic: 3 cloves
6
Blanch the tomatoes for 1 minute, making a cross at the stem. Cool them under cold water and peel.
- Tomatoes: 3 pieces
7
We cut into small cubes or blend.
8
Fry the eggplants in vegetable oil, adding a little salt. Place on a plate and let cool.
- Eggplant: 2 pieces
- Salt: 1 teaspoon
9
Fry the pepper separately in vegetable oil, add salt. Place it on a plate.
- Bell pepper: 3 pieces
- Salt: 1 teaspoon
10
Place the onion in the pan, fry until golden, add garlic. Let it cool.
- Onion: 1 piece
- Garlic: 3 cloves
11
Place all prepared and cooled ingredients in a deep dish. Season with salt. Mix well.
- Salt: 1 teaspoon
