Cuisine Georgian
Servings 3


Shopping list

  • 1.5 lb eggplants
  • 1.5 lb tomato/es
  • 1 red bell pepper
  • 1/3 cup cilantro and/or parsley finely chopped
  • 8 slices dark bread
  • 1 onion chopped
  • 4 cloves garlic chopped
  • vegetable oil
  • salt & pepper


  • fresh chili pepper finely chopped
  • 1 carrot diced
  • grilled meat

Culinary Spice Kit

  • coriander, marigold, garlic, methi, paprika, caraway, black pepper, fenugreek, hyssop, mint, savory, chili



  • Cut all vegetables into 1-inch pieces.
  • In a BOWL, add eggplants and 2 tsp salt.
  • Mix well. Let rest for 30 minutes.
  • Then rinse with water and squeeze all liquid out.

Fry eggplants

  • In a large PAN, heat 2 tbsp oil over high heat.
  • Careful of splatters, add eggplants and fry until they turn brown outside.


  • In a POT, heat 1 tbsp oil over medium heat.
  • Fry onions for 5 minutes.
  • Add fried eggplants, garlic, and Ajapsandal Spices. Mix well and fry for 2 minutes.
  • Add tomatoes, bell peppers, optional chili and/or carrots, and salt & pepper to taste. Mix well.
  • Cover and cook over medium-low heat for 10-15 minutes.
  • Stir in cilantro.


  • We recommend serving this vitamin boost hot or cold with dark bread and optional grilled meat.
  • Enjoy!


Additional instructions for Ajapsandali with beef or lamb:
You need
  • 1 lb stew beef or lamb, cut in 1/2-inch cubes
  • 2 cups tomato puree
  1. Season meat with salt and pepper.
  2. Dredge meat in 2 tbsp flour.
  1. Before frying the onions, add the meat, and cook about 5 minutes until it's browned all over.
  2. Take meat out and set aside.
  3. Fry onions for 5 minutes.
  4. Add meat, tomato puree, garlic, Ajapsandal Spices. and salt to taste. Mix well.
  5. Cover and cook over medium-low heat for 1.5 - 2.5 hours until the meat is almost tender. Add a bit water or tomato puree if necessary.
  6. Add fried eggplants.
  7. Continue with the cooking step 4 in the main recipe above.
Keyword fenugreek, hyssop, marigold, methi