Dish

Ajapsandali

Ajapsandali is made with eggplant that is cooked with onions, tomatoes, and a variety of herbs and spices, including coriander, dill, and parsley. The dish is typically served with a side of bread or rice, and is often garnished with fresh herbs. This dish is high in fiber and low in fat, making it a great option for those looking for a healthy and flavorful meal.

Asian cuisine› Arab cuisine› Caucasian cuisine› Georgian cuisine

Stew

Origins and history

Ajapsandali has been a staple in Georgian cuisine for centuries, and is often served as a vegetarian option. It is believed to have originated in the Kakheti region of Georgia.

Dietary considerations

Gluten-free, dairy-free, vegan

Variations

There are many variations of ajapsandali, with some recipes calling for the addition of potatoes or bell peppers. Some versions also include meat or poultry for added protein.

Presentation and garnishing

Ajapsandali is typically served in a large pot or bowl, with the vegetables arranged in a decorative manner. It is often garnished with fresh herbs such as cilantro or basil.

Tips & Tricks

To make the dish more flavorful, try roasting the eggplant before adding it to the pot. You can also add a splash of lemon juice or vinegar to brighten up the flavors.