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Ajapsandali step-by-step recipe |
"Ajapsandali is a delicious Georgian vegan dish consisting of eggplants, tomatoes and bell peppers. This taste is a true reminder of great summer days!"

Ingredients Serves 2

  • 1 large eggplant
  • 3 tomatoes
  • 1 bell pepper
  • 2 potatoes
  • 1 onion
  • 2 cloves garlic
  • 1/2 bunch cilantro
  • 3 tbsp oil
  • 1/2 tsp basil
  • 1 tsp salt


  1. Remove skin from the eggplant and cut it into long thin slices. Cut the tomatoes roughly. Remove seeds from the bell pepper and cut it into strips. Peel the potato and cut into small cubes. Cut the onion into half-moon pieces. Mince the garlic cloves and chop up the cilantro.

  2. Heat up the oil in a large skillet, add the eggplant, bell pepper, potato and onion. Cover the skillet with a lid and simmer for 25 minutes. Make sure that the heat is really low. Stir occasionally (every 3-4 minutes).

  3. Next, add the tomatoes and simmer for further 30 minutes over minimum heat stiring occasionally until the vegetables are soft and mushy.

  4. Turn off the heat, add the chopped cilantro, garlic, basil, salt and pepper. Let it cool, serve warm or cold.


Author: vegelicacy

Posted on: 23 March 2014

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Diet type: vegan
Category: main course
Difficulty: easy
You will also need: -

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