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Classic Georgian Ajapsandali with Eggplant

Ajapsandali is a fragrant eggplant dish. Made with eggplant, tomatoes, and sweet peppers, it's cooked in an unusual way: each vegetable is first sautéed separately, then all of them are stewed together with spices, garlic, and fresh herbs. That's the moment the real culinary magic happens. Ajapsandali is a wonderfully tender vegetable stew in which the distinct flavor of each vegetable comes together into a one-of-a-kind masterpiece. Enjoy!

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Georgian classic Ajapsandal with eggplant
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Georgian classic Ajapsandal with eggplant
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 30 % 3 g
Carbohydrates 60 % 6 g
50 kcal
GI: 100 / 0 / 0
  • 1) Cut the eggplant into half-moons about 1/3 inch (7-8 mm) thick, sprinkle with 3 tablespoons of salt, and mix well. Let sit for 30 minutes, then rinse off the salt under running water and squeeze the eggplant well. 2) Heat about 1/4 cup (60 ml) of vegetable oil in a skillet, add the eggplant, and fry until tender, about 15 minutes. The eggplant should be soft but not mushy. 3) Cut the bell peppers into sticks and fry over medium heat until tender, about 10-15 minutes, adding more oil if needed. The peppers should be soft but still hold their shape. 4) Cut the onion into a small dice; halve the carrots and slice them 1/4 inch (5 mm) thick. Fry the onion for 3 minutes, add the carrots, cover, and simmer about 20 minutes. The carrots should be soft but still hold their shape. 5) Finely chop the parsley, basil, and cilantro. 6) In a mortar, crush the garlic with the cilantro and 1 teaspoon of coarse salt, working it into a smooth paste. 7) Grate the tomatoes on a coarse grater and discard the skins. 8) In a heavy-bottomed pot, combine the fried eggplant, peppers, onion and carrots, saffron and the rest of the dry spices, parsley, basil, and grated tomatoes, and mix well. Simmer the vegetables over low heat for 15 minutes. 9) Stir in the garlic-cilantro paste. Your ajapsandali is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Saffron - 310  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Utsho-suneli - 12  kcal/100g

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