Ajapsandali Recipe is a fragrant and savoury Georgian speciality that brings all sorts of fresh vegetables together in a delightful, vivid fusion. Renowned for its rich taste and fragrance, this vegetable stew is not only a fixture in Georgian homes but also a dish that reveals something of the country’s long-standing culinary traditions. Ranging between a side dish and a light entrée, Ajapsandali captures the year’s abundance, adding zucchini, tomatoes, bell peppers or onions. Then everything simmers to a tasty finish as if it were an autumnal treat.
Ajapsandali may be bare, but it’s full-flavoured. The vegetables are gently cooked in olive oil, seasoned with pungent herbs such as garlic, parsley and cilantro, and sometimes graced with an herb-like seasoning (coriander or bay leaves). In this way, a comforting dish comes out, which brings together the taste of the earth’s sweet bounty. Each mouthful of Ajapsandali is a feast, whether it be for use as part of any meal or as a whole dish in itself. Indeed, some would say that one can smell Georgia in this mix!
And not only is Ajapsandali a great meal for vegetarians, but it also goes marvelously with beef, pork, sausages and the like. Its flexibility and possibility of being eaten hot or at room temperature make it perfect for any kind of meal. If you want something wholesome for lunch or to round off a dinner party brilliantly, then Ajapsandali will be just what you are looking for. Now, let’s get to the recipe and learn how to prepare this delicious Georgian dish!
What is Ajapsandali?
If I’m rewriting you, I’m coding in Christmas spirit. What is Ajapsandali? This traditional Georgian dish, which involves weighing vegetables, is a classic one greatly loved by the people. We used eggplant, bell peppers, tomatoes, onions and garlic as ingredients for this substantial and delicious Aethroika vegetable stew called Ajapsandali. This dish is simmered with long, slow stirs while the ingredients meet on a first-name basis, resulting in a taste that’s flashy, spicy, and flavoursome. It’s a popular Georgian recipe to prepare at home and is often considered comfort food because of its refreshing warmth. It’s also ideal for vegetarians who want to use up their fresh produce–sorry, no preservatives are included in these dishes.
Tips and Variations for Ajapsandali
Serving Suggestions: This dish pairs wonderfully with Georgian bread, rice, or a dollop of yogurt on top to balance out the flavors.
Add More Vegetables: Feel free to experiment with additional vegetables such as zucchini, potatoes, or even carrots to make the dish heartier.
Spicy Version: If you like a little heat, add some chopped fresh chili peppers or a dash of chili powder to the mix.
Meat Options: Though traditionally vegetarian, Ajapsandali can also be made with meat such as lamb or chicken, either cooked alongside the vegetables or served on the side.
Ajapsandali Recipe From DishBlom!
Ajapsandali (Georgian Vegetable Stew)
Equipment
- Large skillet or saucepan
- Knife and cutting board
- Wooden spoon for stirring
- Measuring spoons
- Large bowl for chopping and mixing vegetables
- Lid for covering the skillet
Ingredients
- 2 large eggplants chopped into cubes
- 2 ripe tomatoes diced
- 2 bell peppers sliced
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon coriander powder
- 1-2 bay leaves optional
- Fresh parsley chopped (for garnish)
- Fresh cilantro chopped (for garnish)
Instructions
- Chop the eggplant, tomatoes, bell peppers, and onion. Salt the eggplant and let it sit for 10 minutes, then pat dry.
- Cook onion in olive oil for 5 minutes. Add eggplant and bell peppers, cook for 10 minutes. Add tomatoes and garlic, cook for 10 more minutes.
- Season with salt, pepper, coriander, and bay leaves. Cover and simmer for 30-40 minutes.
- Garnish with parsley and cilantro, then serve.
Notes
- Add more vegetables like zucchini or potatoes for variation.
- For a spicier dish, add fresh chili peppers or chili flakes.
- This dish can be made ahead and stored in the fridge for up to 3 days.
Share Your Twist!
Ajapsandali: An adaptable dish; how do you adapt? Here are some different ideas:
- To add protein: beef, lamb, chicken. Or throw in some chickpeas to make this already-filling dish even heftier.
- Add zing: Chilis may be used, or try a dash of paprika and cumin for that smoky, moreish taste.
- A hint of a smoky taste: Put the eggplant under the broiler before adding it to the stew; this will imbue the dish with a faint smoky flavour.
- Change herbs-While parsley and coriander are traditional, try mixing in fresh dill or basil for a unique variation.
- Cheese-crazy: Top your Ajapsandali with cremated feta or goat’s cheese at the finish for a tangy and smooth touch.
What are some ways you like to eat Ajapsandali? Let us know in the comments below how you prefer it — and share a picture or two of yours along the way to show off.