Ajapsandal/Ajapsandali is a vegetable Georgian dish! Could be enjoyed hot or cold.

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini offers a similar texture with fewer calories, while cabbage is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor at a lower cost, or omit for simplicity.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes add nutritional value without significant cost increase.

Dice one large onion and sauté in 1/2 cup olive oil in a large cast iron pot until soft.

Remove skin from 2 large tomatoes using a crisscross cut and hot water, then slice them.

Slice 5 small Yukon gold potatoes into 1/4 inch circles and sear in 1/2 cup sunflower oil until browned on both sides.

Layer the seared potatoes on top of the sautéed onions and season with sphenadian salt, dried fenugreek, salt, and black/red pepper mix.

Slice 2-3 medium eggplants into 1/4 inch circles, sprinkle with salt, let sit, then pat dry and sear in the same oil.

Layer the seared eggplant on top of the potatoes without seasoning.

Layer the sliced tomatoes on top of the eggplant and season with the same spices used for the potatoes.

Add sliced summer squash on top of the tomatoes without searing, and season with the same spices.

Add all the bell peppers on top of the summer squash and season with the same spices.

Top with the remaining garlic, fresh dill, and cilantro.

Pour in 1/2 cup of water, cover, and simmer on low for 35 minutes.

Drizzle with olive oil and let sit for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary