Ajapsandali is a traditional Azerbaijani, Georgian and Armenian dish consisting of onions, eggplant, tomato, bell peppers and herbs. Ajapsandali will have a better look if you use peppers of various colours. To preserve vitamins and colour, do not stew vegetables for a long time. Some variations include also potatoes and chili peppers. This is a fabulous hearty one-pot meal. You can pair this with good salty feta unless you want to keep it strictly vegetarian.
prep time 25 min cook time 45 min
ingredients for 6-7
- 3 large eggplants
- 2-3 sweet peppers
- 1 green pepper
- 3 onions
- 4 big potatoes
- 2 carrots
- 4-5 big tomatoes (or a can of peeled or crushed tomatoes)
- 2-3 garlic cloves
- chili pepper or peperoncino
- fresh dill
- fresh coriander
- salt and pepper
- extra virgin olive oil
- optional: feta cheese
1. Cut the eggplant into cubes, sprinkle salt on them and let sweat while you prepare the other vegetables.
2. Cut the peppers into long strips, the carrots into large rounds and the potatoes into chunks. Slice the onions, chop the garlic and the herbs.
3. Pat dry the eggplant cubes and fry them in olive oil for a few minutes. Turn the heat on low.
4. Add the potatoes, sprinkle some salt and pepper on top. Keep adding in layers the onions and tomatoes, then the peppers and garlic. Add some salt and at the end 1-2dl of water.
5. Turn up the heat to a boil and then simmer on medium for 35-40 minutes without the lid until the vegetables are cooked and some liquid has evaporated. At the end add the chopped herbs.
6. Serve with crusty bread and some feta cheese.
BUON APPETITO!
