Ajapsandali (Boiled)

Ajapsandali is the most popular vegetable stew in Georgia.


  • 2 eggplant
  • 4 potato
  • 1 onion
  • 2 bell pepper
  • 1 bunch purple basil, chopped
  • 1 bunch cilantro, chopped
  • 2 cloves garlic, mashed
  • 100 ml sunflower oil
  • hot green pepper to taste
  • 3 tomato, peeled and cut
  • salt to taste


  1. Peel eggplants and cut them into small cubes. Clean potatoes, bell peppers and onion. Cut them into small cubes too. Place cut vegetables in a saucepan. Add sunflower oil, 100 ml of cold water, salt, pepper, tomatoes and garlic. Cover with a lid, put on a medium fire and boil for 30-35 minutes, until soften.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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