Georgian Ajapsandali (Braised Eggplant and Vegetable Stew)

About This Recipe

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.

Ingredients

Serves 6

• 2eggplants(cubed)
• 1 tspfine sea salt(for salting eggplant)
• 4 tbspneutral oil
• 2yellow onions(diced)
• 3bell peppers(diced)
• 4tomatoes(diced)
• 6garlic cloves(minced)
• 1 tspkhmeli suneli
• 1 tspchili flakes
• 1 tspfine sea salt(to taste)
• 3 tbspchopped fresh cilantro
• 2 tbspchopped fresh basil

Instructions

1. 1

   Salt the eggplant

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

2. 2

   Fry the eggplant

   Fry the eggplant cubes in oil until golden and softened, about 10 minutes; set aside.

3. 3

   Cook the onions and peppers

   In the same pan, cook onions and bell peppers until softened, about 10 minutes.

4. 4

   Add tomatoes

   Stir in tomatoes and cook for 10 minutes until they break down.

5. 5

   Combine and season

   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.

6. 6

   Finish

   Season with salt, stir in fresh cilantro and basil, and serve warm or at room temperature.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions