Source: FomaA, AdobeStockVegetable dish lovers should definitely try ajapsandal or ajapsandali. It's a type of eggplant stew, popular in Georgian and Caucasian cuisines. Other ingredients may vary, but eggplants are always the base, making it hearty and delicious. Check out 8 easy recipes in our selection!
1. Classic Georgian Ajapsandal
Source: AdobeStockWe recommend making a large batch, as this dish disappears quickly.
You will need: 1 kg eggplants, 600-800 g tomatoes, 400 g bell peppers, 400 g carrots, 200 g onions, 1/2 head garlic, 1 bunch cilantro, 1/2 bunch parsley, 1/2 bunch basil, 1 chili pepper, vegetable oil, salt, ground black pepper, ground coriander, saffron, blue fenugreek.
Preparation: Slice the eggplants into rounds and fry them in vegetable oil until cooked. Separately, chop and fry the bell peppers. Similarly, chop and lightly fry the onions with carrots, cover and simmer for 20 minutes.
Chop the herbs, garlic, and chili, peel and grate the tomatoes. Load all ingredients into a cauldron (except garlic and cilantro), mix and simmer for 15 minutes over low heat. Then add the garlic and cilantro, mix again, and serve.
2. Ajapsandal without Carrots
Source: AdobeStockThis version is made a little differently, so pay attention!
You will need: 1 kg eggplants, 1 kg tomatoes, 2 bell peppers, 500 g onions, 1 bunch cilantro, 1 bunch parsley, 1 bunch basil, garlic, vegetable oil, salt, Caucasian spices.
Preparation: Roughly chop and fry the eggplants until cooked. Separately, chop and lightly fry the onions in a pot or cauldron. Peel, chop, and add the tomatoes to the onions. Then add the chopped bell peppers and simmer until the vegetables are tender. One minute before the end of cooking, add minced garlic and herbs. Season, mix the eggplants with the vegetables, let them cool, and refrigerate the ajapsandal for several hours.
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3. Ajapsandal with Baked Eggplants
Source: AdobeStockFor more vibrancy, mix several types of tomatoes.
You will need: 1 kg eggplants, 1 kg tomatoes, 5 bell peppers, 6 onions, 1 head garlic, 2 bunches cilantro, 1 hot red pepper, vegetable oil, salt, ground black pepper, ground coriander, ground cinnamon.
Preparation: Bake the eggplants for about 30-35 minutes in the oven at 200 degrees, then peel and shred them. Peel and blend the tomatoes, bring this mixture to a boil, and simmer for 3 minutes.
Separately, chop and fry the onions until translucent, add all the chopped peppers, and continue frying until soft. Then pour in the tomato puree, add minced garlic, and simmer for another 10 minutes. After that, add the eggplants and other ingredients, and cook the ajapsandal for another 5-7 minutes over low heat.
4. Ajapsandal on the Grill
Source: AdobeStockA perfect accompaniment to shashlik and other meat dishes.
You will need: 6 eggplants, 6 tomatoes, 4 bell peppers, 5-6 cloves garlic, 2 bunches cilantro, olive oil, salt, spices.
Preparation: Skewer the vegetables and grill them over coals until fully cooked, turning occasionally. Tomatoes will be ready in about 10-15 minutes, and eggplants with bell peppers in 20-25 minutes. Peel and chop the vegetables, finely chop the garlic with cilantro, mix everything together, season, and dress the finished ajapsandal with olive oil to taste.
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5. Ajapsandal with Zucchini
Source: AdobeStockA juicy appetizer that will beautifully adorn even a festive table.
You will need: 1 kg eggplants, 1 kg tomatoes, 500 g zucchini, 500 g bell peppers, 1 chili pepper, 6 cloves garlic, 2 bunches cilantro, olive oil, salt, ground black pepper, blue fenugreek.
Preparation: Wrap all vegetables in foil and bake them in the oven until cooked at 200 degrees. For tomatoes, this will take about 30 minutes, and for other vegetables, up to 1 hour. Then transfer the vegetables to a bag, leave them there for 20 minutes, then peel and chop. Finely chop the garlic with cilantro, mix all ingredients together, season, and dress with olive oil.
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6. Ajapsandal with Potatoes
Source: AdobeStockIf you need a hearty and complete side dish – this is it!
You will need: 1.5 kg eggplants, 800 g potatoes, 500 g tomatoes, 2 bell peppers, 2 onions, 2 hot red peppers, 4 cloves garlic, 1/2 bunch cilantro, 1/2 bunch parsley, 1/2 bunch basil, salt, spices.
Preparation: Slice the eggplants into rounds and fry them in a pan. Chop and par-boil the potatoes, then fry them until golden. Separately, fry the onions with peppers, then add the potatoes and eggplants, pour in the grated tomatoes, and simmer for 5-7 minutes. At the very end of cooking, add chopped herbs with garlic, spices to taste, and simmer for another 5-7 minutes.
7. Ajapsandal in a Multicooker
Source: AdobeStockEven easier and faster than on the stove!
You will need: 3 eggplants, 3 bell peppers, 3 tomatoes, 1-2 onions, 4 cloves garlic, 30 g cilantro, 15 g basil, vegetable oil, salt, spices.
Preparation: Heat the multicooker with vegetable oil and fry thinly sliced onions until golden in "Fry" mode. Add the chopped tomatoes, and after 2 minutes, the bell peppers. After 5-7 minutes, add the eggplants, season to taste, close the lid, and switch to "Stew" mode for 20 minutes. Mix the finished dish with chopped herbs and serve.
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8. Ajapsandal with Meat
Source: AdobeStockNot a classic vegetable version, but definitely worth trying.
You will need: 800 g pork, 4 eggplants, 6 tomatoes, 3 carrots, 3 bell peppers, 2 onions, 4 cloves garlic, 1 chili pepper, 2 bunches herbs, vegetable oil, salt, spices.
Preparation: Blend the tomatoes, and chop the meat and other vegetables. Fry the pork with onions and carrots until golden, add the eggplants, pour in the tomato, and fry for another 5 minutes. Add the bell peppers, garlic, chopped herbs, and simmer until the vegetables are cooked. A few minutes before the end of cooking, season the ajapsandal and then let the dish rest for a bit.