Georgian Ajapsandali: A healthy twist on traditional stews

Georgian cuisine, full of aromatic spices and fresh ingredients, is a true delight for the taste buds. One of its most popular dishes is the vegetable stew called ajapsandali, which is warming and packed with nutritional value. Despite its exotic name, this dish is quite easy to prepare, and you can find the necessary ingredients easily in local shops. If you wish to try something new yet healthy and filling, this recipe will surely impress you. Save it, because once you try it, you'll certainly want to return to this flavour time and again.

In Georgian cuisine, vegetables play a very important role, and one dish that fully showcases this is the ajapsandali stew. Every Georgian cook has their own version of this recipe, and the variety of ingredients means that everyone can adapt it to their own preferences. But what do all versions of this stew have in common? Aubergine – a vegetable that is the key ingredient in ajapsandali. Also known as the love pear, aubergine not only has a delightful taste but also impressive nutritional benefits.

Aubergine is rich in B vitamins, vitamin C, and minerals such as potassium, calcium, and magnesium. Thanks to anthocyanins, which give it its purple colour, it also serves as a powerful antioxidant, protecting our bodies from harmful free radicals. This means consuming aubergine can support the immune system and reduce the risk of heart disease and cancer. It’s definitely worth including this vegetable in your diet, and ajapsandali stew is the perfect way to do so.

To prepare the Georgian stew, start with the aubergine, which forms the base of this dish. You need three medium-sized aubergines, which should be thoroughly washed, diced, and then briefly fried in vegetable oil. Once the aubergines are soft and slightly golden, set them aside on a plate.

Next, prepare a large onion (or two smaller ones), dice it, and lightly fry it in a pan. To the onion, add three medium-sized potatoes, preferably of the salad variety. After frying, the potatoes will become soft and perfectly complement the other ingredients. After a few minutes, add two bell peppers—preferably one red and one yellow—also diced. These vegetables will add colour and sweetness to the dish.

The next step is to add two large, ripe tomatoes to the stew, which should be blanched and peeled beforehand. Chop the tomatoes into smaller pieces and throw them into the pan along with two tablespoons of tomato purée. The tomatoes give the ajapsandali its characteristic slightly tangy taste, which perfectly complements the other ingredients.

Finally, add the previously fried aubergines, crushed garlic (2-3 cloves), and finely chopped chili pepper, which will add a spicy touch to the dish. Season the whole dish with salt and pepper to taste, and sprinkle with fresh herbs—coriander, parsley, and basil.

The basic recipe for ajapsandali can be modified according to your preferences. You can add other vegetables, such as courgettes, squash, or carrots. You can also enhance the taste of the stew by adding dried herbs such as coriander, cumin, or turmeric.