How to Make Georgian Ajapsandali at Home

Ajapsandali

Ajapsandali is a popular traditional Georgian home-style dish, especially delicious during the summer months. It’s a flavorful vegetable stew made with eggplant, potatoes, tomatoes, and fresh herbs. Ajapsandali can be served hot or cold.

Ingredients

• 600 g potatoes

• 800 g eggplant

• 4 large juicy tomatoes

• 3 large white onions

• 2 green chili peppers

• 30 g chopped cilantro

• 30 g chopped parsley

• ½ tsp ground black pepper

• Salt, to taste

• 7 tbsp oil

• 2 cloves garlic (optional)

Instructions

1. Prepare the onions
   Slice the onions. Heat the oil in a pan, add the onions, and sauté over high heat for about 2 minutes, stirring frequently.

2. Add the eggplant
   Cut the eggplant into cubes or rounds and add it to the pan. Stir well and cook over medium-high heat for 5–6 minutes, stirring often.

3. Add potatoes and tomatoes
   Peel and chop the potatoes. Peel and finely chop the tomatoes, then add them to the pan.
   If the tomatoes are not juicy enough, add about 100 ml of water. Stir, cover with a lid, and cook over medium-low heat until the potatoes are tender.

4. Finish with herbs and spices
   Slice the green chili peppers into rings and finely chop the parsley and cilantro. Add them to the ajapsandali and stir.
   If desired, add crushed garlic. Simmer over low heat for 2–3 minutes, then remove from heat.

Serving

Ajapsandali can be enjoyed hot or cold. Garnish with parsley leaves and freshly ground black pepper before serving.