Ajapsandali is one of Georgia's most beloved summer dishes — a fragrant stew of eggplant, peppers, tomatoes and herbs. Simple ingredients, deep flavor, and naturally vegetarian.
What is ajapsandali
Ajapsandali is a Georgian vegetable stew. Its name has Caucasian roots, and similar dishes are found across the Caucasus. It's a classic of home kitchens and the Georgian supra (feast).
Ingredients
- Eggplant
- Red and green bell peppers
- Tomatoes
- Onion and garlic
- Cilantro and basil (often purple)
- Sometimes potatoes and chili
Herbs are the heart of it — they give the dish its aroma.
How it's cooked and eaten
The vegetables are stewed together until soft and the flavors meld, then finished with plenty of fresh herbs. Ajapsandali is eaten hot or cold (cold is especially good in summer), with fresh bread. It's often part of the supra and perfect for vegetarians.
Why home-made ajapsandali is the best
Every family has its own recipe. Slow-cooked at home, with herbs from the garden — that's when ajapsandali tastes best. A restaurant version rarely matches grandma's.
Where to find real home-made ajapsandali
On Ulupa you can find real, home-made ajapsandali from trusted home cooks in Tbilisi — made the way it is at home.