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Ajapsandali
Georgian summer stew of aubergine, peppers, tomatoes and herbs
Ajapsandali is what Georgian kitchens make in late summer, when the markets of Tbilisi and the gardens of Kakheti are heaped with aubergines, peppers and tomatoes. The vegetables are fried briefly, layered in a pot and left to stew gently until soft and sweet, then finished with a whole handful of coriander, basil and garlic. It is eaten warm with bread as a main dish during Lent, or cold the next day as a side at a feast. The common mistake is stirring it too often, which breaks everything into mush; shake the pan instead and let the layers keep their shape. Chef's tip: fry the aubergine on its own first until golden; this one step gives the whole stew its deep, rounded flavour.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Heat 2 tbsp sunflower oil in a wide, heavy pan over a medium-high heat. Fry 2 aubergines for 8–10 minutes, turning, until golden on most sides and starting to soften. Tip onto a plate.
10 minStep 2: Add 2 tbsp sunflower oil to the pan and lower the heat to medium. Fry 2 onions for 5 minutes until soft, then add 2 red or green peppers and 2 potatoes and fry for 5 minutes more, until the peppers are glossy.
10 minStep 3: Return the aubergines to the pan and spread 1 ⅛ lb ripe tomatoes and 1 fresh green chilli over the top. Sprinkle with 1 tsp ground coriander, 1 tsp blue fenugreek (utskho suneli) and 1 ½ tsp salt. Do not stir.
Step 4: Cover and cook on a low heat for 25–30 minutes, shaking the pan now and then, until the potatoes are tender to a knife and the tomatoes have collapsed into a thick sauce.
30 minStep 5: Turn off the heat and fold in 4 cloves garlic, ⅔ oz coriander leaves, ½ oz purple or green basil and ⅓ oz flat-leaf parsley very gently. Cover and rest for 10 minutes so the herbs and garlic perfume the stew. Serve warm or at room temperature.
10 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 13 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ajapsandali take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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