• Prep Time
    40 minutes
  • Cook Time
    40 minutes
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Ajapsandali – this is a very popular dish in Georgia, as well as in Armenia, Azerbaijan, and Turkey. The dish can vary from region to region and country to country, leading to many variations.

Since there are a lot of vegetables in Ajapsandali and freshness is the key factor, it is mostly considered a summer dish, but you can also try it at other times of the year, although the taste is certainly not the same.

There are several ways of making Ajapsandali in Georgia. Two ways stand out most – the first, when you gather all the ingredients and put them in a pot, layer by layer, cover, and simmer over low heat; and the second, when you fry each ingredient and gather them after, leaving them over low heat for a couple of minutes.

With this recipe, I’m going to talk about the second way to make it. Moreover, after I fried all the ingredients, put them in the pot layer by layer and baked them in the oven.

It is worth noting that sometimes people put fried meat in ajapsandali. For example, my father prefers the fried method of making Ajapsandali, and he also puts fried chicken in it. It is really very delicious and flavorful.

I also love potatoes in Ajapsandali, especially baby potatoes. It is omitted in the original recipe, though I still use it.

Cold or Hot?

Well, it depends. I love it in any form. I can eat it both ways and still feel its entire freshness and rich flavor. Some people have rather radical preferences, though. They prefer it either hot or cold. The two teams are always arguing about it: some claim that ajapsandali should be served cold, while others say it should be served hot.

Bread or Mchadi?

For me, when Ajapsandali is served cold, I prefer to eat it with hot Mchadi or Chvishtari. Although, when it is served hot or it is juicier, I like it with fluffy bread.

Where to eat Ajapsandali?

Apart from cooking it yourself at home, you can eat it in host families, order it in hotels where you are staying; you can also order it in Georgian restaurants. I can hardly name a Georgian restaurant that does not have Ajapsandali on its menu. For example, “Black Lion Cuisine”, “Stamba”, “Chef Saradjeff”, “Honore”, “Tsiskvili”, and many more.



Step 1

Cut eggplants into flat long slices and fry them from both sides in oil.

Step 2

Wash baby potatoes, cut them into small pieces, and slightly roast them.

Step 3

Slice bell peppers.

Step 4

Peel the tomatoes and mash them well.

Step 5

Clean the garlic cloves and mince them.

Step 6

Chop fresh coriander, parsley, and purple basil.

Step 7

Assemble all the ingredients in one pot layer by layer, including salt and pepper (optional)

Step 8

Preheat the oven to 200°C, cover the pot with foil and put it into the oven to bake for 40 minutes.

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