Ajapsandali: Georgian Eggplant Stew
This delicious stewed eggplant dish is a staple on most Georgian tables. Typically served cold the day after preparation, it packs a lot of flavour in just a few simple ingredients.
Ingredients
- 1 medium yellow onion diced
- 1 tbsp tomato paste
- 2 medium eggplants cut into 2cm (1in) cubes
- 3 red bell peppers diced
- 1 green bell pepper diced
- 1 green or red chilli minced and seeds removed, if desired
- 1 large tomato diced
- 25 g (1 cup) fresh cilantro finely chopped, divided
- 5 cloves garlic minced
Instructions
- Heat 1 tbsp of vegetable oil in a large saucepan over medium-low heat until shimmering. Add onions and cook until translucent but not browned, about 5 minutes. Add the tomato paste and stir until well-combined and fragrant, about 1 minute.
- Add the eggplant and about ½ tsp of salt to encourage moisture release. Stir to combine and cover, cooking for 5-10 minutes, or until the eggplants release a fair amount of moisture and decrease in size.
- Add the peppers, chilli and tomato, stir to combine, cover and simmer, adding a bit of water if necessary to thin out the stew. Cook for about 10-20 minutes until eggplants are completely cooked through and the mixture is homogeneous and flavourful.
- Add the garlic and half of the cilantro, stir to combine and cook for about 2-3 more minutes. Turn off the heat and add the remaining cilantro.
- Allow to cool slightly before transferring to an airtight container and refrigerating for at least 4 hours, preferably overnight. Serve cold.
Video
Nutrition
Calories: 114kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 47mg | Potassium: 975mg | Fiber: 11g | Sugar: 15g | Vitamin A: 3735IU | Vitamin C: 157mg | Calcium: 52mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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