I just adore the Classic Ajapsandali. I think it’s one of those dishes that doesn’t get the recognition it deserves. Many folks tend to go for the usual suspects like chicken, but this one might just sway you. Ajapsandali is packed with flavor (but still oh-so-mild), ridiculously easy to whip up, and let’s not forget how beautifully tender it gets when it all comes together.

Classic Ajapsandali Ingredients

Eggplant – Look for firm, shiny eggplants with smooth, unblemished skin. Commonly used in this dish is the classic large globe eggplant.
Bell Peppers – Five bell peppers, cut into half rings, add sweetness and color to the dish.
Onion – Yellow onions are commonly used in Ajapsandali for their mild flavor that sweetens when cooked.
Tomatoes – Ripe, juicy tomatoes are essential for a flavorful stew. Three kilograms of tomatoes, peeled and chopped, provide the juicy base for the stew.

Cilantro – Use both the leaves and stems for maximum flavor.
Red Basil – If unavailable, you can use regular basil or Thai basil.
Dill – It pairs beautifully with the other herbs and vegetables.
Parsley – Flat-leaf parsley offers a fresh, slightly peppery taste.
Garlic – Fresh garlic cloves are a must for their pungent, aromatic flavor.
Salt and Sunflower Oil – Use salt to taste, adding it gradually as you cook the Ajapsandali. Substitute sunflower oil with olive oil for a Mediterranean flair.

How To Make

Peel and chop the onions finely. Blanch the tomatoes briefly in hot water to ease the peeling process, then chop them into chunks. Slice the bell peppers into half rings, and mince the garlic cloves.

In a large pan or skillet, heat a generous amount of sunflower oil over medium heat. Add the finely chopped onions and sauté until they turn a golden brown, releasing their sweet aroma. Next, introduce the chopped tomatoes to the pan, allowing them to meld with the onions into a fragrant base. The tomatoes will break down, creating a luscious sauce that will envelop the other vegetables.

Now, it’s time to add the bell peppers to the pan. Let the vegetables mingle and stew together. Finely chop the garlic cloves and sprinkle them into the pan.

Chop the fresh herbs—cilantro, red basil, dill, and parsley—finely, reserving a handful for garnish later. As the vegetables in the pan become tender and fragrant, add this herbaceous medley to the mix. The herbs will brighten the dish with their fresh, green notes. Stir gently to incorporate the herbs, ensuring they are evenly distributed throughout the stew.

Now, turn your attention to the eggplant. Cut the firm flesh into plates, about 8 mm thick, and sprinkle them with salt. This step helps draw out excess moisture, ensuring the eggplant retains its texture when cooked. Allow the salted eggplant to rest for 10 minutes, then pat them dry with a paper towel. In a separate pan, heat more sunflower oil and fry the eggplant slices until they turn golden brown on both sides.

With the eggplant beautifully fried, it’s time to unite it with the vegetable stew. Gently layer the eggplant slices into the pan with the vegetables, ensuring each piece is coated in the sauce. Stir carefully to combine all the elements. Let the Ajapsandali simmer gently for another 10 minutes, allowing the flavors to fully develop.

Once the Ajapsandali is cooked, remove it from the heat and let it cool slightly. For the best flavor, transfer the stew to a refrigerator and let it chill for several hours or overnight. This resting period allows the flavors to intensify. When ready to serve, garnish the Ajapsandali with a sprinkle of fresh herbs and a drizzle of olive oil for a touch of Mediterranean elegance.

Notes and Tips

When chopping the onions, aim for a uniform size to ensure even cooking.
For the tomatoes, blanch them in hot water for easy peeling before chopping.
Salting the eggplant before frying helps to draw out excess moisture, resulting in a firmer texture.

Keep an eye on the heat while frying the onions; we want a golden brown color for sweetness without burning.
Stir the vegetables gently as they stew to maintain their shape and texture.
If you prefer a smoother consistency, you can blend a portion of the stewed vegetables before adding the fried eggplant.

Ajapsandali is delicious on its own but can also be paired with crusty bread or fluffy rice to soak up the juices.