Ajapsandali (Georgian Eggplant and Bell Pepper Stew)
Comforting and aromatic Georgian eggplant stew with bell peppers, tomatoes, loads of herbs and the iconic local seasoning khmeli-suneli.
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.