Ajapsandali Recipe: Georgian Eggplant Stew

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and cabbage is often more affordable.

bell peppers

🥗Healthier: poblano peppers

💰Cheaper: green bell peppers

Poblano peppers add flavor with fewer calories, while green bell peppers are cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is often less expensive.

tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are healthier, while canned are more affordable.

Heat 1 tbsp of vegetable oil in a large saucepan over medium-low heat until shimmering.

Add onions and cook until translucent but not browned, about 5 minutes.

Add the tomato paste and stir until well-combined and fragrant, about 1 minute.

Add eggplant and about ½ tsp of salt to encourage moisture release. Stir to combine and cover, cooking for about 5 minutes, or until the eggplants release a fair amount of moisture and decrease in size.

Add peppers, chilli and tomato, stir to combine, cover and simmer, adding a bit of water if necessary to thin out the stew. Cook for about 10-20 minutes until eggplants are completely cooked through and the mixture is homogenous and flavourful.

Add garlic and half of the cilantro, stir to combine and cook for about 2-3 more minutes. Turn off heat and add remaining cilantro.

Allow to cool slightly before transferring to an airtight container and refrigerating for a few hours, preferably overnight. Serve cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary