Georgian Ajapsandali Roasted Vegetable Bake

About This Recipe

Ajapsandali is a Georgian vegetable stew built from summer's abundance — eggplant, bell pepper, tomato and potato all cooked down together until soft and deeply savory, closely related to the ratatouilles and vegetable medleys found across the wider Mediterranean and Caucasus regions but seasoned distinctly with Georgian herbs and a touch of vinegar for brightness. It's naturally vegan and often served as a main course rather than a side. This baked version starts by roasting the eggplant and pepper separately until they blister and soften, a step that concentrates their flavor before they're combined with the tomato and potato in a single dish and finished together in the oven. A generous handful of fresh cilantro, basil and dill stirred in near the end keeps the dish tasting fresh rather than one-dimensionally stewed. Getting the eggplant properly soft, without turning bitter, matters most: salting the cut eggplant briefly before cooking and roasting it until genuinely tender addresses both issues at once. Served warm or at room temperature with bread, ajapsandali is a hearty, satisfying vegetable dish that holds its own on a Georgian supra table full of richer meat dishes.

Ingredients

Serves 4

• 2eggplants(cut into large cubes)
• 1 tspfine sea salt(for salting the eggplant)
• 2red bell peppers(cut into chunks)
• 4 tbspvegetable oil
• 1onion(sliced)
• 3tomatoes(chopped)
• 2potatoes(cubed)
• 5 clovesgarlic(minced)
• 1 tbspred wine vinegar
• 0.5 cupchopped mixed cilantro, basil and dill

Instructions

1. 1

   Salt the eggplant

   Toss cubed eggplant with 1 teaspoon salt and let sit in a colander 20 minutes to draw out bitterness, then pat dry.

2. 2

   Roast the eggplant and pepper

   Toss eggplant and bell pepper with half the oil and roast at 220°C (425°F) for 20 minutes until softened and lightly charred.

3. 3

   Cook the base

   Meanwhile, cook onion in remaining oil until soft, then add tomatoes and potatoes, simmering 10 minutes.

   Cut the potato pieces small so they cook through in the same time as the other vegetables.

4. 4

   Combine and bake

   Combine the roasted eggplant and pepper with the tomato and potato mixture in a baking dish. Add garlic and vinegar, stirring well.

5. 5

   Bake through

   Bake covered at 190°C (375°F) for 20 minutes until the potatoes are fully tender.

6. 6

   Finish and serve

   Stir in fresh herbs and serve warm or at room temperature.

Variations

• •

  Add a spoonful of ajika, Georgia's fiery pepper paste, for extra heat and depth.

• •

  Serve chilled as a summer dish, since ajapsandali is traditionally enjoyed at room temperature or cold as well as hot.

• •

  Skip the potato for a lighter version closer to a Georgian ratatouille.

Storage

Refrigerate up to 5 days; the flavor deepens over time, making this an excellent make-ahead dish. Serve cold, at room temperature, or reheated gently on the stove.

Frequently Asked Questions