Ajapsandali
Ajapsandali is one of Georgia's best-known fasting dishes, traditionally cooked during the meat-free periods of the Georgian Orthodox Christian calendar. In a cuisine often associated with grilled meat and rich cheeses, ajapsandali shows another side of Georgia — that of sun-ripened summer vegetables, turned into a dish full of flavor without needing meat or dairy. The essential technical detail is salting the eggplant before cooking: without this step, the eggplant soaks up too much oil and stays bitter. Just as important is cooking the vegetables separately — eggplant, then onion with pepper, then tomatoes — before combining them, so each keeps its own texture instead of turning into a uniform mush. Khmeli-suneli, added only at the end, is the aromatic signature that ties the dish to the rest of Georgian cuisine.
The eggplant is salted and drained before cooking
Removes bitterness and excess water, so it browns instead of steaming in the oil
The vegetables are cooked separately, then combined
Each vegetable keeps its own texture, instead of turning into a uniform mush
Khmeli-suneli goes in only at the end
Preserves the spice aroma, which would fade with prolonged simmering
Served warm or at room temperature
The flavor settles and deepens as it cools slightly
Ingredients 4 servings
- 2 large eggplants, cubed
- 2 bell peppers, sliced
- 3 tomatoes, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 tbsp vegetable oil
- 1 tsp khmeli-suneli
- Fresh cilantro and basil, chopped
- 1 red chili, chopped (optional)
- Salt, to taste
How to make it
- 1SALT THE EGGPLANT: sprinkle salt over the eggplant cubes, let drain 20-30 minutes, then pat dry with a kitchen towel.
- 2BROWN THE EGGPLANT: fry the eggplant in oil until browned on all sides, then set aside.
- 3SAUTÉ THE VEGETABLES: in the same pan, sauté the onion until soft, add the bell pepper, cook a few minutes.
- 4ADD THE GARLIC AND TOMATOES: add the garlic, sauté briefly, then add the chopped tomatoes, simmer until they break down.
- 5COMBINE: return the eggplant to the pan, add the khmeli-suneli and chili, simmer together 10-15 minutes, so the flavors meld.
- 6FINISH: stir in the fresh herbs at the end.
- 7SERVE: serve warm or at room temperature.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
