Ajapsandali (Georgian Vegetable Stew)

By oven-roasting the eggplants and potatoes with minimal oil instead of deep-frying them, this Georgian classic retains all its rich herbal aromas while staying light and nutrient-dense.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g eggplant, diced into bite-sized cubes · 100 kcal in the whole recipe
• 300 g raw potatoes, peeled and diced · 231 kcal in the whole recipe
• 200 g fresh green beans, trimmed and cut into 3 cm pieces · 62 kcal in the whole recipe
• 300 g fresh tomatoes, chopped · 54 kcal in the whole recipe
• 1 tbsp (17 g) tomato paste · 17 kcal in the whole recipe
• 150 g onion, finely chopped · 60 kcal in the whole recipe
• 150 g red bell pepper, chopped · 46 kcal in the whole recipe
• 15 g garlic (about 4 cloves), minced · 22 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 15 g fresh cilantro, chopped · 4 kcal in the whole recipe
• 15 g fresh basil, chopped · 4 kcal in the whole recipe
• 1 tsp salt, 0.5 tsp black pepper, and 1 tsp Georgian spice mix (khmeli suneli)

Method

1. Preheat the oven to 200°C (400°F). Toss the diced eggplant, diced potatoes, and green beans with half of the olive oil and a pinch of salt, then roast on a baking sheet for 20-25 minutes until tender.

   

2. Heat the remaining olive oil in a deep pot over medium heat, add the chopped onion and red pepper, and sauté for 5 minutes until softened.

   

3. Stir in the tomato paste, minced garlic, chopped tomatoes, salt, black pepper, and Georgian spice mix, simmering for 7-8 minutes until a juicy sauce forms.

   

4. Gently fold the roasted eggplant, potatoes, and green beans into the simmering sauce, cover the pot, and cook on low heat for 10 minutes to let the flavors meld.

   

5. Remove from heat, stir in the fresh cilantro and fresh basil, cover, and let the stew rest for 10 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.