Go Back
–+ servings
Wine with food: Georgian ajapsandali vegetable dish alongside a glass of Tavkveri red wine.

Ajapsandali (Georgian ratatouille made from eggplants and peppers)

Ajapsandali is the centerpiece of summer Georgian cuisine and proof of how spectacular pure vegetables can taste. In this recipe, eggplants, peppers and tomatoes are slowly stewed until they reach an almost creamy consistency. The special feature is the late addition of an enormous amount of fresh herbs and garlic, which gives the dish an incomparable freshness and depth. Ajapsandali tastes best when it has had some time to infuse and is traditionally served with crispy flatbread. Together with a light tavkveri or a cool rosé, you can enjoy a healthy, vegan feast that will conjure up the Georgian sun on your table with its rich colors and aromatic density.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main course
Cuisine Georgian
Servings 2 Servings
Calories 310 kcal

Cooking utensils

  • 1 Large casserole or deep frying pan
  • 1 Knife
  • 1 Cutting board
  • 1 Cooking spoon

Ingredients
  

  • 2 large eggplants cut into coarse cubes
  • 2 red peppers cut into strips
  • 3 large ripe tomatoes skinned and diced
  • 2 medium-sized onions chopped
  • 3 Garlic cloves finely chopped
  • 1/2 bunch of fresh coriander
  • 1/2 bunch of fresh basil
  • 1/2 bunch of parsley
  • 1 TL Utskho Suneli Blue fenugreek
  • 1/2 teaspoon chili flakes
  • 4 Tbsp. high-quality olive oil
  • Salt and black pepper

Preparation
 

PREPARATION:

  • Salt the eggplant cubes generously and leave to stand for 20 minutes.
  • Rinse off the water and pat the cubes dry.
  • Chop the peppers, onions and garlic.
  • Briefly scald the tomatoes with boiling water, peel and dice.
  • Wash and finely chop the fresh herbs.

COOKING STEPS:

  • Heat the olive oil in a casserole.
  • Fry the diced eggplant until golden brown on all sides.
  • Add the onions and bell pepper strips and sauté for 10 minutes.
  • Stir in the diced tomatoes and tomato purée (optional).
  • Season with utskho suneli, chili, salt and pepper.
  • Put the lid on and simmer gently over a low heat for about 20 minutes.
  • The vegetables should be soft, but not completely disintegrated.

DIRECTIONS:

  • Remove the pan from the heat.
  • Fold in the chopped garlic and the entire amount of herbs.
  • Leave the ajapsandali to infuse for at least 15 minutes with the lid closed.
  • Serve warm or at room temperature in deep plates.
  • Garnish with a few fresh basil leaves.
  • Georgian bread is an excellent accompaniment to soak up the sauce.

SUPPLEMENTS:

  • Georgian flatbread (puri)
  • Sheep's cheese (sulguni or feta)
  • Fresh spring onions

Nutritional values per portion

Calories: 310kcalCarbohydrates: 22gProtein: 6gFat: 20g
Keyword Ajapsandali, Caucasus, Eggplants, Georgia, Paprika, Ratatouille, Tavkveri, vegan, Wine with food
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat