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Ajapsandali (Vegetable Stew)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
30 minutes
Prep
30 minutes
Cook

Ingredients

  • 2 medium eggplants, cubed
  • 2 bell peppers, sliced
  • 3 ripe tomatoes, chopped
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 medium potatoes, cubed (optional, regional variation)
  • 1 tsp ground coriander seed
  • 1/2 tsp ground blue fenugreek (utskho suneli)
  • 2 tbsp fresh basil and coriander, chopped
  • 45 ml (3 tbsp) sunflower oil
  • Salt and black pepper, to taste

Method

  1. Salt the cubed eggplant and leave in a colander for 20 minutes to draw out bitterness, then rinse and pat dry.
  2. Heat oil in a large pot and fry the eggplant (and potato, if using) until lightly golden, about 10 minutes. Remove and set aside.
  3. In the same pot, sauté the onion and peppers for 8 minutes until softened.
  4. Add the garlic, ground coriander and fenugreek, and cook for 1 minute.
  5. Return the eggplant to the pot, add the tomatoes, and simmer covered for 20-25 minutes until all vegetables are tender and the sauce has thickened.
  6. Season with salt and pepper, stir through fresh herbs, and serve warm or at room temperature.

Introduction: Ajapsandali is a late-summer vegetable stew of eggplant, peppers and tomatoes, gently spiced and often served at room temperature.

Cultural Background: Ajapsandali is a late-summer vegetable stew of eggplant, peppers and tomatoes, gently spiced and often served at room temperature. Its name and preparation echo similar vegetable stews found across the Caucasus and Middle East, but the Georgian version leans on its own signature herb blend.

Tips: This dish tastes even better the next day once the flavours have had time to meld — make it ahead if possible.

Variations: A version from Guria includes a handful of green beans; some cooks finish the dish with a splash of vinegar for extra brightness.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Serve at room temperature, or reheat gently on the stovetop for 5-8 minutes over low heat.

Nutrition: Approx. 180 kcal, 4 g protein, 10 g fat, 20 g carbohydrate per serving.

FAQs:

Q: Is Ajapsandali served hot or cold?

A: Both are traditional; it is often made ahead and served at room temperature as a side.

Q: Can I add meat to Ajapsandali?

A: It is traditionally a vegetable dish, but some modern versions add small pieces of lamb for a heartier meal.

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