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I stumbled upon ajapsandali during my travels through Georgia, instantly falling in love with its vibrant flavors. This hearty vegetable stew bursts with eggplant, bell peppers, and tomatoes, creating a symphony of tastes that'll transport you straight to Tbilisi. My homemade version captures essence of Georgian cuisine, offering comfort in every spoonful. Perfect for chilly evenings or when craving something uniquely delicious, this recipe has become my go-to for impressing dinner guests. Let's dive into making this mouthwatering dish together!
Ingredients for Ajapsandali Stew
- Eggplants: Adds a meaty texture and absorbs flavors well, making it a hearty and flavorful base for the stew.
- Bell peppers: Bring sweetness and crunch, adding a pop of color and a fresh taste to the stew.
- Tomatoes: Provide a rich, tangy base and help create a flavorful sauce that ties all the ingredients together.
- Onion: Adds depth and sweetness to the stew, enhancing the overall flavor profile.
- Garlic: Infuses a pungent, aromatic flavor that complements the other ingredients and adds a savory note.
- Cilantro: Freshens up the stew with its bright, citrusy flavor, adding a burst of freshness to the dish.
Read more: Mulligatawny Stew
Essential Tools and Equipment
- Knife: Essential for chopping vegetables and preparing ingredients.
- Cutting board: Provides a safe and stable surface for cutting and chopping vegetables.
- Large pot: Used for cooking and simmering the stew with enough space for all ingredients.
Ajapsandali Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 eggplants medium-sized, diced
- 2 bell peppers diced
- 4 tomatoes chopped
- 1 onion chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1 bunch fresh cilantro chopped
Read more: Beefless Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and garlic, sauté until translucent.
- Add diced eggplants and bell peppers, cook for about 10 minutes.
- Add chopped tomatoes, salt, and black pepper. Stir well.
- Cover the pot and let it simmer for 30 minutes, stirring occasionally.
- Once the vegetables are tender, add chopped cilantro and stir.
- Serve hot with bread or rice.
Notes:
Nutrition value:
Keywords:
Read more: Nikujaga Stew Recipe
Tips for Preparing Ajapsandali Stew in Advance
Make Ahead Instructions
- Cook the ajapsandali stew as per the recipe instructions.
- Let the stew cool down to room temperature.
- Store the stew in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer the stew to a freezer-safe container or resealable bags.
- Label the container with the date.
- Freeze for up to 3 months.
- To reheat, thaw the stew overnight in the refrigerator and warm it up on the stove.
Eggplants in this stew are a great source of dietary fiber, aiding in digestion and promoting a healthy gut.
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