Ajapsandali (Georgian Eggplant Stew)
A rustic, aromatic Georgian vegetable stew made with eggplant, peppers, tomato, garlic, and fresh herbs.
Ajapsandali is a traditional Georgian vegetable stew, beloved for its rich, smoky flavor and vibrant ingredients. Eggplant, bell peppers, and tomatoes are simmered gently with garlic and herbs until meltingly soft and fragrant.
This dish is perfect as a warm main or a cold mezze-style side. It’s simple, plant-based, and deeply satisfying — a celebration of the late summer harvest.
Whether served fresh off the stove or chilled the next day, ajapsandali captures the soul of Georgian home cooking with minimal effort and maximum flavor.
Ingredients
- 1–2 medium yellow onions, diced
- 1 tbsp tomato paste
- 3 medium eggplants, cut into 2 cm cubes
- 3 red bell peppers, diced
- 1 red or green chili, minced (seeds removed if desired)
- 2–3 medium tomatoes, diced
- 25 g fresh mixed herbs (parsley, dill, cilantro)
- 5 cloves garlic, minced
- 1 tbsp vegetable oil
- salt, to taste
Instructions
- Heat the vegetable oil in a large saucepan over medium-low heat until shimmering.
- Add the diced onions and cook until translucent but not browned, about 5 minutes.
- Stir in the tomato paste and cook for about 1 minute until fragrant.
- Add the eggplant and about ½ tsp salt. Stir to combine, cover, and cook for 5 minutes, or until the eggplants release moisture and reduce in size.
- Add the bell peppers, chili, and diced tomatoes. Stir to combine, cover, and simmer for 10–20 minutes until the vegetables are soft and the stew is thickened. Add water as needed to adjust consistency.
- Stir in the minced garlic and half the herbs. Cook for an additional 2–3 minutes.
- Taste and adjust seasoning. Serve warm or chilled, topped with the remaining herbs.
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