Authentic Georgian Ajapsandali Recipe: A Hearty Eggplant Stew

Ingredients

  • 2 large eggplants
  • 2 medium bell peppers (red, yellow, or both)
  • 3 medium ripe tomatoes
  • 2 medium onions
  • 4 cloves of garlic
  • 2 medium potatoes
  • 1 bunch of fresh cilantro
  • 1 bunch of fresh basil
  • 1/2 cup of vegetable oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of red pepper flakes (optional)

Steps and instructions

  1. Wash the eggplants and cut them into cubes. Leave them in a bowl of salted water for about 20 minutes to remove bitterness, then rinse and set aside.
  2. Wash and chop the bell peppers, tomatoes, onions, potatoes into bite-sized pieces.
  3. Finely chop the garlic, cilantro, and basil.
  4. Heat the vegetable oil in a large non-stick skillet or pan over medium heat.
  5. Add the onions to the pan and sauté until they become translucent.
  6. Add the garlic to the pan and sauté for another minute.
  7. Add the eggplant and potatoes to the pan and cook until they start to soften, about 10 minutes.
  8. Add the bell peppers to the pan and cook for another 5 minutes.
  9. Add the tomatoes, salt, black pepper, and red pepper flakes (optional) to the pan. Stir well to mix the ingredients.
  10. Reduce the heat to low, cover the pan and let it simmer for about 20 minutes, or until the vegetables are cooked and the flavors are well mixed.
  11. Turn off the heat, add the chopped cilantro and basil to the pan, and stir well.
  12. Let the Ajapsandali rest for a few minutes before serving, this will allow the flavors to blend together even more.

Tools for making

  • Cutting board - Use a cutting board to chop and prepare the vegetables.
  • Knife - A sharp knife is essential for cutting and chopping the vegetables effectively.
  • Large non-stick skillet or pan - This will be used to cook the Ajapsandali and ensure the vegetables don't stick to the bottom.
  • Spatula or wooden spoon - Use these utensils to stir and mix the ingredients while cooking.
  • Bowl - A bowl will be needed to soak the eggplants in salted water.
  • Measuring spoons - Use these spoons to measure the salt, black pepper, and red pepper flakes.

Recipe variations

  • Add a protein: You can add cooked chicken, beef, or lamb to make it a meat-based dish.
  • Spice it up: Experiment with different spices such as cumin, paprika, or coriander to add more depth of flavor.
  • Vegan option: Skip the eggs and add extra vegetables like zucchini or mushrooms to make it a vegan dish.
  • Cheese lovers: Add crumbled feta or grated Parmesan cheese on top before serving.
  • Herb variations: Instead of cilantro and basil, try using parsley, dill, mint, or a combination of these herbs.
  • Additional vegetables: Feel free to incorporate other vegetables like carrots, green beans, or peas for added texture and flavor.
  • Spicy kick: If you enjoy heat, add chopped jalapenos or chili peppers to give it a spicy twist.
  • Broth infusion: For a richer taste, substitute some of the vegetable oil with vegetable broth or stock.
  • Roasted version: Roast the vegetables in the oven before cooking them with the spices for a different depth of flavor.
  • Serve with: Pair the Ajapsandali with rice, quinoa, bread, or pita for a complete meal.

Recipe overview

Ajapsandali is a delicious, hearty, and colorful vegetable stew that originates from the country of Georgia. Traditionally enjoyed in the late summer when vegetables are at their peak, this dish is both vegan and gluten-free and is a perfect choice for a healthy, yet satisfying, meal. This recipe guides you through the process of preparing Ajapsandali, starting with the preparation of the vegetables, moving on to the sautéing process, and ending with the simmering stage which allows the flavors to blend perfectly. The dish is characterized by its generous use of fresh herbs and a hint of heat from black and red pepper. Its vibrant color play is not only a feast for your eyes but also for your palate. With this recipe, you'll be able to bring a taste of Georgian cuisine right into your kitchen. Enjoy!

Common questions

  1. Can I use different vegetables in Ajapsandali?
    Yes, you can customize the vegetables according to your preference. Some popular variations include adding zucchini, carrots, or even mushrooms.
  2. Can I use dried herbs instead of fresh?
    While fresh herbs provide the best flavor, you can substitute them with dried herbs if needed. Use about 1/3 of the amount specified for fresh herbs.
  3. How can I make Ajapsandali spicier?
    To make Ajapsandali spicier, you can increase the amount of red pepper flakes or add some finely chopped chili peppers.
  4. Can I make Ajapsandali in advance?
    Yes, Ajapsandali can be made in advance and stored in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.
  5. What can I serve Ajapsandali with?
    Ajapsandali is typically served as a main course with crusty bread or rice. It can also be enjoyed as a side dish alongside grilled meats or fish.
  6. Can I freeze Ajapsandali?
    Yes, you can freeze Ajapsandali. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Cutting board - A sturdy cutting board to chop and prepare the vegetables.
  • Knife - A sharp knife for cutting the vegetables into small pieces.
  • Large non-stick skillet or pan - A spacious pan or skillet to cook the Ajapsandali.
  • Spatula - A spatula or cooking utensil for stirring and flipping the vegetables.
  • Measuring cups and spoons - Measuring tools to ensure accurate amounts of ingredients.
  • Bowl - A bowl to soak the eggplants in salted water.
  • Cover or lid - A cover or lid to place on the pan while simmering the Ajapsandali.

Origin stories

Ajapsandali is a classic dish from the Caucasus region, specifically Georgia. The word "Ajapsandali" is believed to originate from the Azerbaijani language, in which it translates into a "family meal." This heartwarming dish has been passed down from generation to generation, and every family has their own unique recipe for it. Traditional Georgian cuisine is known for its use of fresh, local ingredients and aromatic herbs, and Ajapsandali is no exception. The combination of eggplant, peppers, tomatoes, and potatoes, all simmered together with a generous handful of cilantro and basil, creates a flavorful, comforting dish that truly embodies the spirit of Georgian family dining. It's often served in the summer months when the vegetables are at their peak, making it a seasonal favorite in many Georgian homes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.