Eggplant, bell peppers and tomatoes braised together with garlic and herbs into a rich, hearty vegetable stew, a Georgian summer favorite.
Georgian Ajapsandali is a real, traditional Georgian dish, known as Braised Eggplant and Vegetable Stew. Eggplant, bell peppers and tomatoes braised together with garlic and herbs into a rich, hearty vegetable stew, a Georgian summer favorite.\n\nAjapsandali reflects Georgia's rich vegetarian culinary tradition, particularly popular during summer when eggplant, tomatoes and peppers are at their peak, and it's often served both warm and cold as a versatile side or main.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.
Serves 6
Toss the cubed eggplant with salt and let sit in a colander for 20 minutes to draw out bitterness, then pat dry.
Fry the eggplant cubes in oil until golden and softened, about 10 minutes; set aside.
In the same pan, cook onions and bell peppers until softened, about 10 minutes.
Stir in tomatoes and cook for 10 minutes until they break down.
Return the fried eggplant to the pan, add garlic, khmeli suneli and chili flakes, and simmer for 15 minutes until everything is very tender and the flavors meld.
Season with salt, stir in fresh cilantro and basil, and serve warm or at room temperature.
Salt and drain the eggplant before frying β this reduces bitterness and excess moisture, resulting in a better final texture.
Simmer long enough that all the vegetables become very soft and cohesive, rather than staying in separate, distinct pieces.
Add the fresh herbs at the end so they stay vibrant rather than dulling from prolonged heat.
Add diced potato for a heartier version.
Some households add a splash of white wine vinegar for extra brightness.
Serve cold the next day, as many say the flavors deepen and it becomes even better.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Ajapsandali reflects Georgia's rich vegetarian culinary tradition, particularly popular during summer when eggplant, tomatoes and peppers are at their peak, and it's often served both warm and cold as a versatile side or main.
Yes, it keeps well refrigerated for several days and the flavor often improves as it sits.
It likely wasn't salted and drained before cooking β this step is especially important for larger, more mature eggplants.
Both β ajapsandali is versatile and commonly enjoyed warm right after cooking or chilled the next day as a room-temperature side.
Per serving (280g / 9.9 oz) Β· 6 servings total
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