Ajapsandali: Georgian Veggie Stew
Ajapsandali is a traditional Georgian vegetable stew, celebrated for its rich flavors and vibrant colors. Featuring tender eggplant, soft potatoes, and sweet bell peppers, slow-simmered with ripe tomatoes and fresh herbs, this refreshing dish embodies the essence of Georgian comfort food. It's naturally vegetarian and often enjoyed cold or warm, making it perfect for any season.
Ingredients
- 1 large eggplant cubed
- 2 medium potatoes cubed
- 2 medium bell peppers any color
- 1 large onion chopped
- 3 cloves garlic minced
- 4 medium tomatoes diced or 1 can (14.5 oz) diced tomatoes
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons olive oil
- 1 teaspoon paprika sweet or smoked
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes optional
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- Add cubed eggplant and potatoes to the pot. Cook, stirring occasionally, for 10-15 minutes, until vegetables start to soften and slightly brown.
- Stir in bell peppers, minced garlic, paprika, ground coriander, and red pepper flakes (if using). Cook for another 5 minutes until fragrant.
- Add diced tomatoes (fresh or canned) to the pot. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until vegetables are tender.
- Season with salt and black pepper to taste. Stir in fresh cilantro and parsley. Remove from heat and let it rest for a few minutes before serving. Ajapsandali can be served warm or at room temperature.
Notes
Serve warm or chilled as a main course or side dish. For extra depth, a pinch of smoked paprika can be added. Garnish with fresh cilantro or parsley. It tastes even better the next day as the flavors deepen. Consider adding a green chili for a spicy kick.