Georgia · Vegetable and Mushroom Dishes
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.
Ingredients
- eggplants3 medium
- bell peppers2 large
- ripe, juicy tomatoes4-5
- onions2 medium
- potatoes2-3 medium
- hot pepper1
- garlic4-5 cloves
- fresh cilantro1 large bunch
- fresh basil1 large bunch
- fresh parsleya few sprigs
- vegetable or olive oil100 ml
- salt and freshly ground black pepperto taste
Method
- 1Dice 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.
- 2In 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.
- 3Add 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.
- 4Reduce 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.
- 5Cover 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.