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.
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.
- Eggplant: 1 kg
- Sweet pepper (capsicum): 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.
- Vegetable oil: 0.5 glass
- Eggplant: 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.
- Onion: 250 g
- Carrot: 250 g
- Sweet pepper (capsicum): 500 g
4
We make crosswise cuts on the tomatoes, blanch them in boiling water, peel off the skin, and chop them.
- 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.
- Garlic: 4 cloves
- Cilantro: 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.
- Basil: 1 bunch
- Parsley: 1 bunch
- Green chili pepper: 1 piece
- Bay leaf: 1 piece
- Ground coriander: 0.5 teaspoon
- Imeretian saffron (marigold): pinch
- Blue fenugreek (utskho-suneli): 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
7
Serve hot or chilled.
