Ajapsandali (aubergine and pepper vegetable stew)

Ajapsandali is Georgia's summer vegetable stew, a relative of lecsó and ratatouille. Seasoned with plenty of fresh herbs and garlic; best at lukewarm.

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Method

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1. Salt the aubergine cubes, let stand for 15 minutes, then rinse and pat dry. ⏱ Timer: 15 min
2. In a wide pot, fry the aubergine in batches in half the oil until golden, then remove.
3. Cook the onion in the remaining oil for 5 minutes, add the pepper and potato, and fry for another 5 minutes. ⏱ Timer: 5 min
4. Return the aubergine, add the tomato, chilli and spices, season with salt, and cook covered over low heat for 25-30 minutes, until the potato is soft. ⏱ Timer: 25 min
5. Finely chop the herbs, and stir in together with the garlic.
6. Rest covered for 10 minutes. Serve warm or at room temperature with bread. ⏱ Timer: 10 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Even better the next day, as the flavours meld; can be made ahead.
• A vegan main, but also a good side for roast meat.

Similar recipes

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