Ajapsandali - Georgian Eggplant Stew

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 bell peppers (any color), diced 2 bell peppers (any color), diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 large tomatoes, diced 4 large tomatoes, diced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish) Fresh cilantro or parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 4g
• Fiber: 9g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork in several places and place them on a baking sheet. Roast in the preheated oven for about 30 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and let them cool slightly.
3. 3.
   Once the eggplants are cool enough to handle, peel off the charred skin and discard. Chop the flesh into small cubes and set aside.
4. 4.
   In a large pan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
5. 5.
   Add the diced bell peppers and minced garlic to the pan. Cook for another 5 minutes, until the peppers are slightly softened.
6. 6.
   Stir in the diced tomatoes, ground coriander, paprika, and ground cumin. Cook for about 10 minutes, until the tomatoes start to break down and release their juices.
7. 7.
   Add the chopped eggplant to the pan and mix well with the other vegetables. Cook for an additional 10 minutes, allowing the flavors to meld together.
8. 8.
   Stir in the white vinegar and season with salt and pepper to taste. Cook for another 5 minutes.
9. 9.
   Remove from heat and garnish with fresh cilantro or parsley.
10. 10.
    Serve hot as a main dish or as a side dish with grilled meats or crusty bread.

Treat your ingredients with care...

• Eggplants — Roasting the eggplants before adding them to the stew helps enhance their flavor and gives them a creamy texture. Make sure to pierce the skin with a fork to prevent them from bursting in the oven.
• Tomatoes — Using ripe and juicy tomatoes will add a natural sweetness to the stew. If fresh tomatoes are not available, you can substitute with canned diced tomatoes.

Tips & Tricks

• For a smoky flavor, you can grill the eggplants instead of roasting them in the oven.
• Adjust the spiciness by adding a pinch of chili flakes or a dash of hot sauce.
• Ajapsandali tastes even better the next day as the flavors have had time to meld together, so consider making it in advance.
• Serve with a dollop of yogurt or sour cream for a creamy contrast.
• Leftovers can be enjoyed cold as a refreshing salad or reheated for a quick and satisfying meal.

Serving advice

Ajapsandali can be served as a main dish accompanied by a side of crusty bread or as a side dish alongside grilled meats. It pairs well with a dollop of yogurt or sour cream on top for added creaminess.

Presentation advice

To enhance the presentation, garnish the Ajapsandali with a sprinkle of fresh chopped cilantro or parsley. Serve it in a colorful ceramic bowl or on a rustic platter to showcase the vibrant colors of the stew.