Ajapsandali from eggplants
2 servings
45 minutes
Ajapsandali is one of the most famous dishes of Georgian cuisine, infused with the aromas of fresh vegetables and herbs. This dish symbolizes the warmth of summer days and the generosity of Georgian hospitality. Fried eggplants soak up the juices of tomatoes, sweet and hot peppers, creating a rich flavor with a slight tanginess. The aroma of garlic and fresh herbs—cilantro, basil, parsley, and tarragon—makes ajapsandali vibrant and unforgettable. The dish simmers over low heat, allowing all ingredients to meld into a harmonious taste. It can be served hot or chilled and pairs perfectly with traditional Georgian bread. Ajapsandali is not just food; it’s a gastronomic journey to the heart of Georgia.
1
Cut the eggplant into 4 pieces, keeping the stem, sprinkle with coarse salt, and leave until moisture is released from the cuts. When the eggplants start to release juice, quickly rinse them in cold running water and pat dry with a paper towel (to prevent them from absorbing water).
- Eggplant: 500 g
- Salt: to taste
2
Cut the bell pepper into large pieces, the hot pepper finely, the carrot into sticks, and the onion into wedges. Cut the tomatoes into 4 parts, remove the stem, peel and crush the garlic. Tear the herbs into leaves and discard the tough stems (leave some herbs for garnishing the finished dish).
- Bell pepper: 300 g
- Green chili pepper: 1 piece
- Carrot: 130 g
- Sweet red onion: 70 g
- Tomatoes: 400 g
- Garlic: 6 cloves
- Fresh cilantro (coriander): 20 g
- Fresh tarragon: 6 g
- Parsley: 20 g
- Purple basil: 20 g
3
Fry the eggplants in 5 tablespoons (150 ml) of vegetable oil over high heat, turning occasionally, for 5-7 minutes until golden brown. Then remove from the pan.
- Eggplant: 500 g
4
In this pan, add the carrots and sauté for 2 minutes on high heat. Then add the onion and sweet pepper, and sauté for another 2-3 minutes.
- Carrot: 130 g
- Sweet red onion: 70 g
- Bell pepper: 300 g
5
Add tomatoes. Fry for another 1-2 minutes.
- Tomatoes: 400 g
6
Then add hot pepper and garlic. Salt and pepper to taste. Mix well.
- Green chili pepper: 1 piece
- Garlic: 6 cloves
- Salt: to taste
- Ground black pepper: to taste
7
Reduce the heat, add greens, do not stir.
- Fresh cilantro (coriander): 20 g
- Fresh tarragon: 6 g
- Parsley: 20 g
- Purple basil: 20 g
8
Place the eggplants skin side up on top of the greens. Simmer covered on low heat for 20 minutes. Before serving, sprinkle with fresh herbs.
- Eggplant: 500 g
- Fresh cilantro (coriander): 20 g
- Fresh tarragon: 6 g
- Parsley: 20 g
- Purple basil: 20 g
