Ajapsandal
Ajapsandal (also spelled Adzhapsandali or Ajapsandali) is a Georgian vegetable stew of eggplants, bell peppers, tomatoes and potatoes, seasoned with cilantro, basil, parsley, garlic and hot pepper. The eggplant is fried first, then everything simmers together under a lid for 20 to 25 minutes. It is served hot as a main course or cold as an appetiser, and many people think it tastes better the next day. The 70 minutes cover chopping, frying and stewing; salting the eggplant adds 20 to 30 minutes of waiting, and the finished stew rests another 15 to 20.
Ingredients
- 3 mediumeggplants
- 2 largebell peppers
- 4-5 ripe, juicy tomatoes
- 2 mediumonions
- 2-3 mediumpotatoes
- 1 hot pepper
- 4-5 clovesgarlic
- 1 large bunchfresh cilantro
- 1 large bunchfresh basil
- a few sprigsfresh parsley
- 100 mlvegetable or olive oil
- to tastesalt and freshly ground black pepper
Method
- Dice the eggplants into large cubes (about 2-3 cm). Sprinkle with 1 teaspoon of salt and let sit in a colander for 20-30 minutes to draw out bitterness. Rinse and pat dry. Core and seed the bell peppers and cut into large pieces. Dice the onions. Peel and dice the potatoes. Score a cross on the base of each tomato, pour boiling water over them for 30 seconds, then peel off the skins and dice them. Finely chop all fresh herbs and the hot pepper.
- In a large heavy-bottomed pot, heat half the oil over medium-high heat. Fry the eggplants in batches until golden brown on all sides. Remove and set aside. Add the remaining oil, sauté the onions until soft, about 5-7 minutes. Add the bell peppers and potatoes and cook for another 5 minutes.
- Add the diced tomatoes. Bring to a simmer and cook for 10 minutes until the tomatoes break down and form a sauce. Gently return the fried eggplants to the pot. Add the minced garlic, hot pepper, salt and black pepper. Stir carefully to combine.
- Reduce heat to low, cover and let the stew simmer for 20-25 minutes until all vegetables are tender but still hold their shape. Remove from heat. Stir in the chopped fresh cilantro, basil and parsley.
- Cover the pot again and let the ajapsandali rest for at least 15-20 minutes before serving. Serve hot or cold, sprinkled with additional fresh herbs. Goes well with pita bread or fresh bread.
FAQ
If the eggplants are young and small — no need. Larger, older ones are worth salting for 20–30 minutes to draw out bitterness. Rinse and pat dry afterwards. Modern varieties have had most of the bitterness bred out, so this step is often skipped.
Both are stewed vegetables, but ajapsandal is always more aromatic and spicier thanks to coriander, basil and garlic. Ratatouille is a French classic with a neutral herby flavor (thyme, oregano). Ajapsandal is served as a hot main dish or cold appetiser; ratatouille is more often a hot side dish. The French version has its own page: ratatouille.
Eggplant is the base of the dish, but it can be partially replaced with courgette or zucchini. The texture will be more delicate and the flavor milder. Some make ajapsandal with just peppers and tomatoes — also delicious, but a different dish. The potatoes make the dish more filling; for a lighter stew, leave them out.
Both are correct. Served hot, it works as a main vegetarian dish or a side to meat. Served cold, it's an appetiser or salad. Many feel it tastes even better the next day from the fridge — the flavors have time to meld together. Another eggplant dish that works cold is imam bayildi.
Cut the eggplant into big 2–3 cm cubes and don't stew it for too long. Pat the salted cubes dry, then fry them in batches in hot oil until golden on all sides; the browned surface holds the shape. Add them back to the tomato sauce only after the tomatoes have broken down, and stew under a lid on the lowest heat for 20 to 25 minutes. Stir rarely and gently, or just shake the pot instead of stirring.
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Comments (2)
The potato variety matters for ajapsandal. Starchy Russets give fluffy, crumbly results. Waxy varieties like Yukon Gold hold their shape firmly. Using the wrong type is the most common reason this dish disappoints.
So,good!