Ajapsandali is a classic Georgian appetizer made by slowly cooking eggplant, peppers, and tomatoes until soft and spreadable. It contains no dairy and its flavor deepens as it cools, making it well suited to a picnic.
Soak the diced eggplant in salted water for 15 minutes, then rinse and drain it thoroughly.
Sauté the finely chopped onion and crushed garlic cloves in olive oil. Add the eggplant and bell pepper and cook for a few more minutes.
Add the chopped tomatoes and ground coriander. Cover and cook over low heat for 70 minutes, until the vegetables are completely soft and can be mashed.
Let the mixture cool to room temperature, then chill it in the refrigerator and serve.
After cutting the eggplant, soak it in salted water for a while to remove bitterness; skipping this step may leave a slight astringent taste.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
