Georgian · Main
Silky eggplant, peppers and tomato under a thicket of herbs.
Photo by Georgian Recipes at Georgia About · CC BY 3.0 · Resized and converted to WebP for web display.
Ajapsandali is a vegetable stew found across Georgia, Armenia and Azerbaijan. This Georgian-leaning version keeps eggplant pieces intact and finishes the tomato-pepper base with cilantro and basil.
Technique notes
Georgian kitchen
Georgian ajapsandali is a fragrant eggplant, tomato and pepper stew with cilantro, basil and warm spices.
Toss eggplant with 1 teaspoon salt and rest in a colander 20 minutes. Pat very dry.
Heat 3 tablespoons oil in a wide pot. Brown eggplant in batches and reserve. Add remaining oil, onion and peppers for 10 minutes.
Add garlic, tomatoes, coriander, fenugreek, chile and remaining salt. Simmer uncovered 12 minutes.
Return eggplant and simmer gently 10 minutes. Remove from heat, fold in herbs and rest 15 minutes.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Ajapsandali is a vegetable stew found across Georgia, Armenia and Azerbaijan. This Georgian-leaning version keeps eggplant pieces intact and finishes the tomato-pepper base with cilantro and basil.
Refrigerate for up to 4 days; reheat gently so the eggplant stays intact.
Serve warm or room temperature with bread, rice or grilled meat.
