Ajapsandali Recipe How To Make Georgian Eggplant Stew

Instructions

1. Prep the Eggplants: Start by dicing the eggplants into chunks and placing them in a colander. Sprinkle some salt over the eggplant pieces and let them sit for about 15 minutes.

2. Sauté the Onion and Garlic: In a large pot or Dutch oven, heat a generous drizzle of olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until they turn soft and fragrant, about 5 minutes.

3. Add the Spices: Once the onions are tender, sprinkle in the paprika, cayenne pepper, ground coriander, and ground cumin. Stir well to coat the onions and garlic with the aromatic spices, allowing them to bloom and release their flavors.

4. Incorporate the Vegetables: Add the diced bell pepper to the pot and cook for a few more minutes until it starts to soften. Rinse the eggplant under running water to remove the excess salt, then pat them dry with a paper towel before adding them to the pot.

5. Cook the Stew: Stir in the chopped tomatoes to the pot, season with salt and black pepper, and mix everything together gently. Cover the pot with a lid and let the stew simmer over low heat for about 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded beautifully.

6. Adjust Seasoning: Taste the Ajapsandali and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference to enhance the flavors further.

7. Serve and Garnish: Once the stew is ready, turn off the heat and let it sit for a few minutes to allow the flavors to develop. Serve the Ajapsandali warm, garnished with fresh parsley for a pop of color and freshness.