About Food – Ajapsandali (Georgian Eggplant Stew)
Ajapsandali (Georgian: აჯაფსანდალი) is a Georgian vegetarian dish popular as a family meal, especially in summer. There are many variations but they will always contain eggplant, potato and tomato. Click here to see another version that uses green peppers and no spices.
Ingredients (for 5 servings): 500 grams of potatoes, 600 grams of eggplant (aubergine), 2 large tomatoes, 1 tablespoon of tomato puree, 2 large white onions, 3 green onions, 3 bay leaves, 2 green peppers, 2 red sweet peppers, 3 cloves of garlic, pinch of dry coriander, pinch of red ground pepper, pinch of black ground pepper, a pinch of salt and 50 grams of oil.
Preparation: Remove skin from the tomatoes, peel potatoes and chop all vegetables as shown in the photograph below. Add 3 tablespoons of water to the tomato puree and mix.
Put the chopped potatoes, chopped onion, chopped eggplant and 3 bay leaves into a large pan and then add oil. Putting oil in last helps to ensure coverage.
Cover the pan and cook on a medium heat, stirring several times until the vegetables become soft.
Remove the lid, add chopped tomatoes and tomato puree. Stir and re-cover.
After 3 minutes add the chopped green and red peppers, garlic, coriander, red and black pepper and salt. Stir, re-cover and cook for a further 5 minutes.
Serving: Add garnish of chopped green onions and enjoy your delicious Ajapsandali!