Ajapsandali
Ajapsandali, from above
VegVeganGeorgia

Ajapsandali

Summer vegetables stewed until they give up and turn jammy. Ratatouille's Georgian cousin.

60 minTime
5 gProtein each
mediumSpice
A pot of late summer2 chapters · 1 min read

Make it your way

Grandma's wayAubergine, peppers, tomato, herbs, plenty of oil.
The original
267kcalsame
5 gproteinsame
8 gfibresame
60minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)2 medium, cubed
Red bell pepper (red capsicum, red pepper)2, sliced
Capsicum (green capsicum, green bell pepper)1 large, sliced
Onion2 medium, sliced
Potato2 medium, cubed (optional)
Tomato4, chopped
Garlic4 cloves
Green chilli1
Cooking oil (vegetable oil)4 tbsp
Khmeli suneli1 tsp
Coriander leaves (cilantro)handful
Basil leaveshandful
Saltto taste

Method

4 steps
  1. 1Salt the brinjal cubes for 15 minutes, then squeeze dry. Fry in half the oil until golden.
  2. 2In the same pot, fry onion and peppers in the remaining oil until soft. Add potato and cook 5 minutes.
  3. 3Add tomatoes, chilli, khmeli suneli and the aubergine. Cover and stew gently, stirring now and then.
  4. 4Stir in crushed garlic and torn herbs, rest 10 minutes.
Serve it like this

Spoon into a wide bowl, warm or at room temperature, with torn basil on top. Bread or cornbread alongside.

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Make it a meal

What goes with Ajapsandali: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mchadi30 min
Bread or rice Imeruli khachapuri50 min
Bread or rice Lavash60 min
With a main Mtsvadi40 min
On the side Pkhali35 min
On the side Badrijani nigvzit50 min
To drink Sol kadhi40 min
Something sweet Peach cobbler60 min
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