Georgian Ajapsandali (Vegetable Ragout)
Ajapsandali is a popular cold dish in Georgia, resembling a vegetable ragout. It's simple to prepare, delicious, and suitable for various diets. Here's my tried and true version of this recipe. Enjoy!
At the bottom of the page, you will find tips for adapting the recipe to various diets
Traditionally, ajapsandali is served with Georgian shoti bread, but you can also enjoy it with a few slices of white bread fried in butter
- for 4 portionsIngredients:
- 2 large eggplants
- 3 large bell peppers
- 1/2 a medium carrot
- Half a red onion
- 1 chili pepper
- Garlic (3-4 cloves)
- Cilantro
- Basil
- Salt
- Utskho suneli (blue fenugreek)
- Ground coriander
- Dry adjika spice mix (optional)
- Vegetable oil for frying
For serving:- White bread fried in butter
- Slice the carrots into half-moons and coarsely chop the onion. Begin sautéing them in a pot with vegetable oil.
- Once they start to soften, add the bell peppers and eggplants cut into medium pieces, and finely chopped chili pepper. Sauté briefly.
- Crush the garlic cloves with the flat side of a knife and add them to the pot. Then, incorporate all the spices.
- Continue to simmer until the vegetables are tender. If necessary, add a little water during cooking.
- Towards the end of cooking, stir in the chopped cilantro and basil.
Ajapsandali is typically enjoyed as a cold appetizer after it has settled, served with bread. However, it can also be served hot or warm
- Dietary AdaptationsGluten-Free Diet:
For those on a gluten-free diet, replace traditional bread with gluten-free bread or enjoy the ajapsandali with gluten-free crackers to maintain the dish's integrity without gluten
