Introduction:
Ajapsandali is a popular Georgian vegetarian dish often enjoyed as a family meal. This delicious vegetable stew is made with potatoes, eggplant, tomatoes, onions, and peppers, combined with a variety of spices and herbs.
Yield: 5 servings
Ingredients:
- 500 grams of potatoes
- 600 grams of eggplant (aubergine)
- 2 large tomatoes
- 1 tablespoon of tomato puree
- 2 large white onions
- 3 green onions
- 3 bay leaves
- 2 green peppers
- 2 red sweet peppers
- 3 cloves of garlic
- Pinch of dry coriander
- Pinch of red ground pepper
- Pinch of black ground pepper
- Pinch of salt
- 50 grams of oil
Preparation:
- Peel the potatoes and remove the skin from the tomatoes. Chop all vegetables as shown in the photo.
- In a small bowl, mix 3 tablespoons of water with the tomato puree.
- In a large pan, add the chopped potatoes, onion, eggplant, and bay leaves. Pour in the oil last to ensure coverage.
- Cover the pan and cook on medium heat, stirring occasionally, until the vegetables become soft.
- Remove the lid and add the chopped tomatoes and tomato puree mixture. Stir well and re-cover the pan.
- After 3 minutes, add the chopped green and red peppers, garlic, coriander, red and black pepper, and salt. Stir, cover, and cook for an additional 5 minutes.
Serving:
- Garnish the Ajapsandali with chopped green onions and serve hot.
Enjoy your delicious Georgian Ajapsandali!