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AI-generated photograph: A glossy heap of soft stewed aubergine, red pepper and tomato in a wide shallow white enamel dish with a dark rim, scattered with torn green basil and coriander, seen from a low three quarter angle

Home · Recipes · Ajapsandali, slow cooked aubergine, pepper and tomato

Georgian · Sides

Ajapsandali, slow cooked aubergine, pepper and tomato

aubergine and pepper · ripe tomato · basil

AI-generated photograph

Ajapsandali is a soft Georgian stew of aubergine, peppers, tomato and onion, cooked slowly until everything melts together. It is finished with plenty of basil and coriander and is as good warm as at room temperature.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Aubergine, peppers, tomatoes, onions, garlic, spices, herbs and oil contain none of them.

Ingredients

  • 2 aubergines (about 600g), cut into 3cm chunks
  • 1 teaspoon fine salt
  • 5 tablespoons sunflower oil
  • 2 onions, sliced
  • 2 red peppers, cut into strips
  • 4 ripe tomatoes (about 400g), chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground coriander
  • Half a teaspoon utskho suneli (blue fenugreek, a mild, nutty Georgian spice; ground fenugreek works too)
  • 1 green chilli, finely chopped
  • A small bunch of fresh basil (about 20g), torn
  • A small bunch of fresh coriander (about 20g), chopped

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Let's cook

  1. Put the aubergine chunks in a colander, toss with half the salt and leave for 10 minutes. Pat them dry with kitchen paper.
  2. Heat 3 tablespoons of the oil in a large heavy pan on a medium high heat. Fry the aubergine for 8 to 10 minutes, turning, until golden on all sides. Lift it onto a plate.
  3. Add the rest of the oil and the onions to the pan and cook for 8 minutes until soft and golden. Add the peppers and cook for 5 minutes more.
  4. Stir in the tomatoes, garlic, ground coriander, utskho suneli, chilli and the rest of the salt. Cook for 5 minutes until the tomatoes start to break down.
  5. Put the aubergine back in the pan, stir gently, cover and cook on a low heat for 15 to 20 minutes, stirring now and then, until everything is very soft and the sauce is thick and glossy.
  6. Take it off the heat and stir in the basil and most of the coriander. Leave it to settle for 5 minutes, then serve warm or at room temperature with the last of the coriander on top.

Tips

  • Ajapsandali tastes better after a night in the fridge. Keep it covered for up to 3 days and serve at room temperature or reheated until piping hot.
  • Use tomatoes that are really ripe; in winter, a 400g tin of chopped tomatoes is better than pale fresh ones.

Swaps

  • A fuller pot: add 2 potatoes, cut into chunks and fried with the aubergine, and cook for 10 minutes longer.
  • No basil: use more coriander with a little fresh dill.

Our own recipe. The photograph is AI-generated.

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