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ajapsandali-stew-recipe

Ajapsandali Stew Recipe

A flavorful Georgian vegetable stew made with eggplants, bell peppers, tomatoes, and herbs.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Georgian
Servings 4 servings
Calories 150 kcal

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

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:

This stew is even better the next day after the flavors have melded together.

Nutrition value:

Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 300mgPotassium: 700mgFiber: 6gSugar: 10gVitamin A: 1000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Keywords:

Keyword Stew, Vegetarian
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