Аджапсандали (Ajapsandali — Georgian Vegetable Stew)

Georgian Fast With Oil Published April 10, 2026

Ajapsandali is Georgia's answer to ratatouille, and it wins the argument. Where the French version aims for delicacy, the Georgian stew leans into bold, direct flavor — eggplant, peppers, and tomatoes cooked until they become a unified, silky mass, punched through with enormous amounts of garlic, cilantro, and basil. Purple basil, if you can find it, is the Georgian preference.

This is summer fasting food at its best, made when tomatoes are at their peak and eggplants are cheap and plentiful. It eats well hot, warm, or cold, and improves with a day of rest.

FASTING LEVEL: Fast With Oil (omit oil for strict days; roast or dry-sauté the vegetables)
SERVINGS: 6
TIME: 50 minutes

INGREDIENTS

- 2 large eggplants, cut into 2cm cubes
- 4 tablespoons sunflower oil (omit for strict fast)
- 2 large onions, sliced into half-moons
- 2 red bell peppers, cut into strips
- 1 green bell pepper, cut into strips
- 4 large ripe tomatoes, roughly chopped (or 1 can/400g crushed tomatoes)
- 1 hot pepper (green or red), thinly sliced (optional)
- 6 cloves garlic, finely chopped
- 1 large bunch fresh cilantro (about 60g), chopped
- 1 large bunch fresh basil (preferably purple), torn
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon blue fenugreek (utskho suneli)
- Salt and black pepper to taste

METHOD

1. Salt the eggplant cubes and let drain in a colander for 15 minutes, then pat dry.

2. Heat 2 tablespoons of the oil in a large, heavy pot or Dutch oven over medium-high heat. Fry the eggplant in batches until golden on all sides, about 5-6 minutes. Remove and set aside. For strict days, spread the eggplant on a baking sheet and roast at 200°C/400°F for 20 minutes.

3. Add the remaining oil to the pot, reduce heat to medium, and cook the onions until softened, about 5 minutes. Add the bell peppers and hot pepper and cook another 5 minutes.

4. Add the tomatoes, coriander, and blue fenugreek. Cook for 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.

5. Return the eggplant to the pot. Stir gently to combine, cover, and cook on low heat for 15 minutes, stirring once or twice. The vegetables should be very tender and the stew should be thick, not watery.

6. Remove from heat. Stir in the garlic, cilantro, and basil. Season with salt and pepper. Cover and let stand for 10 minutes before serving — the residual heat will soften the garlic and wilt the herbs.

NOTES

- The garlic and herbs go in at the end, off the heat. This is essential to the character of the dish. Cooking them would mute the very flavors that make ajapsandali what it is.
- This is a flexible dish. Some cooks add potatoes, some add green beans. It is your kitchen.
- Ajapsandali is excellent cold the next day as a spread on bread.
- Keeps refrigerated for 4 days.