Ajapsandali (Georgian Eggplant and Pepper Vegetable Stew)
Local name: აჯაფსანდალი
In short: A slow-cooked Georgian summer stew of eggplant, peppers, tomatoes and potatoes with garlic and a generous handful of fresh herbs. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 1 h
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 235 kcal
Ajapsandali is the summer vegetable stew of Georgia, a pot of eggplant, sweet peppers, tomatoes and potatoes cooked slowly with onions, garlic and fresh herbs. Cilantro and basil go in at the end, and a little chili adds warmth. Families make it in late summer when the vegetables are at their best. Serve it warm beside grilled meat, or cold with bread as a light meal.
Instructions
- Toss the eggplant cubes with 1 tsp of the salt and leave them in a colander for 20 minutes. Rinse quickly and pat dry with a clean towel.
- Heat 2 tbsp of the oil in a wide, heavy pot over medium-high heat. Brown the eggplant in two batches, 6 to 8 minutes per batch, until golden at the edges. Set aside.
- Add the remaining oil to the pot and cook the onions over medium heat for 8 minutes, until soft and lightly golden.
- Stir in the peppers and potatoes and cook for 8 minutes, stirring now and then, until the peppers begin to soften.
- Add the tomatoes, garlic, chili, coriander and the remaining salt. Cover and simmer on low heat for 15 minutes.
- Return the eggplant to the pot, stir gently and simmer for 15 more minutes, until the potatoes are tender and the sauce is thick. Add a splash of water only if the stew starts to stick.
- Take the pot off the heat and fold in the cilantro and basil. Rest for 10 minutes, then serve warm or at room temperature.
Tips
- Brown the eggplant separately first so it keeps its shape and does not turn the stew oily. It still melts into the sauce during the final simmer.
- The stew tastes better the next day. Keep it covered in the fridge for up to 4 days and serve it cold or gently reheated.
Questions and answers
Is ajapsandali served hot or cold?
Either. Georgian families serve it warm beside grilled meat, or at room temperature with bread, and many like it cold on a hot day after a night in the fridge.
Can I make ajapsandali without potatoes?
Yes. Potatoes are common but not essential. Leave them out and shorten the simmering time by about 10 minutes, or add more eggplant and peppers instead.
Can I freeze ajapsandali?
You can, for up to 3 months, though the eggplant and potatoes soften further. Thaw in the fridge overnight, reheat gently and stir in fresh herbs after warming.
How long does it take to make Ajapsandali (Georgian Eggplant and Pepper Vegetable Stew)?
About 1 h 35 min in total: 35 min of preparation and 1 h of cooking.
How many calories are in Ajapsandali (Georgian Eggplant and Pepper Vegetable Stew)?
About 235 kcal per serving, with 5 g of protein, 33 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 33 g |
| Fat | 9 g |
| Fiber | 9 g |
| Sugar | 13 g |
| Sodium | 580 mg |
Estimated values, calculated from the ingredients.
