Georgian
Ajapsandali
A fragrant Georgian vegetable stew of silky eggplant, sweet peppers, tomatoes, potatoes, garlic, and fistfuls of fresh herbs. It is traditionally served warm or at room temperature with bread to catch the rich, herb-scented juices.
Ingredients
- Eggplant1 large, about 350g
- Salt1 1/4 tsp, divided
- Sunflower oil4 tbsp
- Potato1 medium, peeled and cut into 2cm cubes
- Yellow onion1 medium, thinly sliced
- Red bell pepper1 small, sliced
- Green bell pepper1 small, sliced
- Ripe tomatoes2 medium, grated or finely chopped
- Garlic3 cloves, crushed
- Fresh coriander1/3 cup chopped
- Fresh purple basil or green basil2 tbsp chopped
- Fresh parsley2 tbsp chopped
- Fresh hot green chili1/2, finely chopped
- Khmeli suneli1/2 tsp
- Ground black pepper1/4 tsp
Method
- Cut the eggplant into 2cm cubes, toss with 1/2 tsp salt, and leave in a colander for 20 minutes, then pat dry well.
- Heat 2 tbsp sunflower oil in a wide heavy pan over medium-high heat and fry the eggplant in batches until golden and softened, then remove to a bowl.
- Add 1 tbsp oil to the same pan and fry the potato cubes with a pinch of salt until lightly browned and almost tender, about 8 minutes, then add them to the eggplant.
- Lower the heat to medium, add the remaining 1 tbsp oil, and cook the onion until soft and pale golden, about 6 minutes.
- Add the red and green peppers and cook until they soften and smell sweet, about 5 minutes.
- Stir in the tomatoes, garlic, chili, khmeli suneli, black pepper, and the remaining salt, then simmer until the tomatoes thicken into a sauce, about 8 minutes.
- Return the eggplant and potatoes to the pan, fold gently so the pieces stay whole, cover, and cook over low heat for 8 to 10 minutes until all vegetables are tender.
- Turn off the heat, stir in the coriander, basil, and parsley, cover again, and let the ajapsandali rest for 10 minutes before serving.
- Taste for salt and serve warm or at room temperature with Georgian bread.
Common questions
Can I substitute the purple basil or green basil with something else in ajapsandali?
Yes. If you can’t find purple basil, use more fresh parsley and coriander, or a little mint for brightness. Avoid dried basil if possible; it won’t give the same fresh, herbal finish.
How long does ajapsandali take from start to finish?
Plan for about 50–60 minutes total. Most of that is prep and salting the eggplant. Cooking the vegetables in stages takes around 30 minutes, plus a short covered finish for the flavors to meld.
What are the most common mistakes when making ajapsandali?
The biggest mistakes are not salting and drying the eggplant, overcrowding the pan, and over-stirring at the end. If the vegetables steam instead of fry, they get soft and watery instead of rich and flavorful.
How should I store leftover ajapsandali, and does it keep well?
Cool it quickly, then refrigerate in a sealed container for up to 3–4 days. The flavor often improves overnight. Reheat gently on the stove so the vegetables don’t break down too much.
What should I serve with ajapsandali?
Serve it warm or at room temperature with crusty bread, lavash, or rice. It also works well as a side for grilled meat or chicken, or as part of a spread with other vegetable dishes.