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!
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[…] Click here to see Georgia About’s step-by-step photo recipe for Ajapsandali. […]
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[…] in summer. There are many variations but they will always contain eggplant, potato and tomato. Click here to see another version that uses red peppers, garlic and […]
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[…] in summer. There are many variations but they will always contain eggplant, potato and tomato. Click here to see another version that uses red peppers, garlic and […]
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[…] O ajapsandali é um prato vegetariano da Geórgia, um pouco parecido com um ratatouille. Mas fica muito diferente por conta dos temperos, e também porque contém batatas. O preparo é muito simples, tudo se faz na mesma panela. A receita vem daqui. […]
Georgia About 
It looks delish. I may have to try this one!!
Please do – it really is superb!
You really have a gift for photography!
Thank you!
the coriander-thing is interesting! must try soon.
Yummo – Bubba and I are definitely going to try this, we’re always on the lookout for new vegetarian dishes!
It’s also delicious to eat cold – a very versatile dish!
Sounds delicious! And I love your photos of all the ingredients… they’re attractive and helpful. Thanks!
Thank you Shary. I think recipes need good pictures so people can see what it looks like!
Hmmm,, Delicous!
Try it Dianda! 🙂
I adore ajapsandali, and have been on a hunt for a decent recipe after eating it in a Georgian restaurant. Thanks for posting this!
I am pleased that you liked it Michelle. I hope you have a chance to try the other recipes on the blog.
I grew up eating this dish (I’m half Georgian) and I absolutely love it! It’s definitely in my top 3 Georgian dishes 😀 though who am I kidding, all Georgian dishes are delicious!!
🙂 Try some of the recipes Magda and enjoy your heritage! 🙂
This recipe looks amazing and I’ve put the ingredients on my grocery list to make this week. Do you have a recipe for Atsetsili eggplant? I just had it in a Georgian restaurant in Moscow. It is a room temp spread. Thank you. And I’m signing up for your emails.
Hello Annie. I know the dish you mean but we have not yet published this particular recipe. Essentially, the eggplant is baked and the skin removed. Then, the eggplant is pulled apart with a fork. Then garlic and herbs are added. Finely cut onions and parsley can be added or green coriander. Mayonnaise and walnuts can be added. This dish is a family meal and there are many variations (depending on what ingredients are available).