Ajapsandali, sometimes also called Ajapsandal, shows the variety of Georgian cuisine. This delicious stew delivers complex aroma featuring eggplants as its main ingredient. Carrots, onions, tomatoes and fresh coriander add spice.


  • 2 big eggplants
  • 2 big carrots
  • 600 g of tomatoes
  • 4 peppers
  • 1 bunch of coriander
  • 1 bunch of purple basil
  • 1 onion
  • 40 ml of olive oil
  • 2 cloves of garlic
  • 2 tablespoons Uckho-Suneli
  • 1 tablespoon of Imeretian saffron
  • Salt


If summer could be placed into a dish, Ajapsandali would be a serious contender for the winning dish. This light meal, ideally cooked with fresh vegetables of the season, is even fit for vegans, because it is prepared strictly with ingredients from the vegetable garden.

However, like any recipe, there are plenty of variations to this dish. Meat lovers sometimes even add lamb or beef to it.

Normally, Ajapsandali is a dish for everyday meals, enjoyed by the full family. The ingredients can vary according to the season. Important for the taste is the copious quantity of fresh herbs – the more, the better. Be careful to cook the aubergines long enough. They should be soft and have a creamy consistency. The aromatic sauce should have completely penetrated them to give your tastebuds exciting sensations.

Ajapsandali, detailed photo recipe

1 hour 10 minutes

1. Cut onion, carrot and pepper into equal sized pieces.

2. Place herbs and garlic into the blender.

3. Finely chop them.

4. Add tomatoes to the blender and purée.

5. Prepare remaining ingredients.

6. Fry the eggplants without oil.

7. Turn and fry for 4-5 minutes longer.

8. Fry onions, carrots and peppers in olive oil.

9. Spread eggplants over the bottom of a baking dish, then cover with remaining vegetables.

10. Pour over the tomato purée, season with salt, add Uckho-Suneli and herbs.

11. Smooth the surface of the ingredients and place in the oven for 30 minutes at 180 °C.

12. Serve hot on a big platter.

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