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Ajapsandali Recipe​

Ajapsandali (Georgian Vegetable Stew)

Ajapsandali is a traditional Georgian vegetable stew that brings together the best of summer produce in a comforting and aromatic dish. With a base of eggplant, tomatoes, bell peppers, and onions, this dish is both flavorful and healthy. Simmered in olive oil with fresh herbs and spices, Ajapsandali is a versatile dish that can be served as a main or side. It’s perfect for those who enjoy vibrant, plant-based meals that are rich in flavor and texture. This vegetarian recipe is a great way to enjoy seasonal vegetables in a simple, yet delicious way.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Georgian
Calories: 150
Ingredients Equipment Method Notes

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)

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

Method
 

  1. Chop the eggplant, tomatoes, bell peppers, and onion. Salt the eggplant and let it sit for 10 minutes, then pat dry.
  2. 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.
  3. Season with salt, pepper, coriander, and bay leaves. Cover and simmer for 30-40 minutes.
  4. Garnish with parsley and cilantro, then serve.
    Ajapsandali Recipe​

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.
  • Ajapsandali Recipe​