Georgian Ajapsandali – Vegetarian Vegetable Stew



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


  • 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


  1. Peel the potatoes and remove the skin from the tomatoes. Chop all vegetables as shown in the photo.
  2. In a small bowl, mix 3 tablespoons of water with the tomato puree.
  3. In a large pan, add the chopped potatoes, onion, eggplant, and bay leaves. Pour in the oil last to ensure coverage.
  4. Cover the pan and cook on medium heat, stirring occasionally, until the vegetables become soft.
  5. Remove the lid and add the chopped tomatoes and tomato puree mixture. Stir well and re-cover the pan.
  6. 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.


  • Garnish the Ajapsandali with chopped green onions and serve hot.

Enjoy your delicious Georgian Ajapsandali!

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