Ajapsandali is Georgia’s response to the famous ratatoille, and I am really not sure who’d win in that contest! This vibrant skillet is incredibly flavoursome because of fresh herbs and the iconic Georgian seasoning khmeli-suneli. The trick to perfectly done vegetables is to cook them separately and then simmer together with juicy tomatoes, aromatics and herbs.
The Flavour Affair:
Eggplant + Bell Peppers + Onions + Tomatoes + Garlic + Khmeli-Suneli + Fresh Herbs
Both eggplant and bell peppers develop smoky notes during cooking, which makes them a great pairing. Their textures soften and become tender and almost creamy, giving the stew a hearty, comforting quality. Fried onions lend sweet notes and that appetizing smell, whereas juicy tomatoes release enough liquid for gentle braising. Fresh minced garlic adds an aromatic punch.
But the key component is, of course, the quintessentially Georgian mix khmeli-suneli. As much as I enjoy making my own blends, this is one of the few times when I turn to store bought versions. Khmeli-suneli owes its unique flavour to a number of ingredients which are both quite hard to find or replace. Namely, those are: blue fenugreek, hyssop and marigold. The three plants provide a very distinctive taste and aroma that make khmeli-suneli easily recognizable to those who’ve used it once.
Other commonly used ingredients include bay leaf, ground coriander, chili powder, black pepper, dill and celery seeds and additional dried herbs such as parsley, basil and marjoram.
With such an extensive and somewhat exotic list, sourcing the ingredients can become a bit of a headache. I am lucky to have regular supplies from Moscow and there are also a few Russian shops that sell khmeli-suneli in Dubai. If your local supermarket has an international section, you can have a look there, otherwise Amazon has some options.
Another important feature of ajapsandali is the abundance of fresh herbs. Mixed parsley, basil, dill and coriander create an invigorating, fresh and vibrant bouquet that offsets the richness of the stew.
Some versions include hot peppers or fried chilis for a spicy kick.
Preparation tips for Ajapsandali:
- Cook the vegetables separately. Eggplant and bell peppers have different cooking times, and it’s not long before on of them loses shape and/or turns mushy.
- Take a little time with the tomato sauce. Allow it to simmer for a few minutes to thicken and develop a more robust taste.
- Leave adjapsandali to rest for at least 20 minutes before serving. The stew will settle and the vegetables will take in the flavours and aromas of herbs and khmeli-suneli.
I absolutely love the vibrant colors and summery feel!
Serving suggestions:
Ajapsandali is best enjoyed at a room temperature and is a popular side dish to grilled meats, poultry or fish. It is also amazing on its own – just make sure you have loads of fresh bread to mop up all the delicious juices.
Looking for similar recipes? Make sure to try my Eggplant Shakshuka with Feta and Za’atar!
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Ajapsandali (Georgian Eggplant and Bell Pepper Stew)
Equipment
- 1 large non-stick skillet
Ingredients
- 2 medium eggplants cut in 8-10mm circles
- 2 bell peppers cut in wedges
- 4-6 ripe tomatoes skinned and chopped
- 3 cloves of garlic minced
- 1 onion sliced
- 4 tbsp olive oil
- 1 tbsp khmeli-suneli seasoning
- 1/2 tsp salt
- 1/2 red chili optional
- 1 cup chopped fresh herbs like parsley basil, dill and coriander
Instructions
- Sprinkle the eggplant slices with salt and leave for 20-30 minutes to let out access moisture and bitterness, then rinse.
- Heat 2 tbsp olive oil in a large skillet.
- Arrange the eggplant in a single layer and fry for 4-5 minutes on each side until browned.
- Transfer to a plate and repeat with the remaining slices.
- On the same pan, separately fry the onions and bell peppers for 5-7 minutes each, until the onions turn golden and the bell peppers start to soften. Transfer to a plate.
- Add the tomatoes and minced garlic to the pan along with half of the fresh herbs, spices, salt and red chili (if using). Simmer for 3-5 minutes.
- Return the cooked vegetables and cook for 5-7 minutes.
- Sprinkle with the remaining fresh herbs and let sit for at least 20 minutes at room temperature before serving.
- Serve as a side dish to meat, fish or poultry or on its own with lots of fresh bread.
Notes
- Ajapsandali can keep in the fridge for 2-3 days.
