← All recipes

🍲 Georgian Eggplant Stew „Ajapsandali“

210 kcal · 30 min · 4 servings

Ingredients

• Eggplants 4 pcs.
• Salt pinch
• Onions, yellow 3 pcs.
• Garlic cloves 2 pcs.
• Peppers, red 2 pcs.
• Hot peppers Mix 1 pcs.
• Oil 2 tbsp.
• Tomato paste 2 tbsp.
• Tomatoes, chopped 800 g
• Basil, fresh 10 g
• Parsley, fresh 10 g
• Dill, fresh 10 g
• Pepper, black ground pinch

Instructions

1. 1. Wash the eggplants thoroughly under running water.
2. 2. Cut off the hard ends of the eggplants.
3. 3. Cut the eggplants into sticks about 1 cm thick.
4. 4. Place the cut eggplants in a colander.
5. 5. Sprinkle the eggplants with salt.
6. 6. Let the eggplants rest for 15 minutes.
7. 7. Halve the onions.
8. 8. Peel the onions.
9. 9. Dice the onions finely.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Wash the bell peppers.
13. 13. Halve the bell peppers.
14. 14. Remove the stem and seeds from the bell peppers.
15. 15. Cut the bell peppers into strips.
16. 16. Wash the chili peppers.
17. 17. Halve the chili peppers.
18. 18. Remove the seeds from the chili peppers.
19. 19. Chop the chili peppers finely.
20. 20. Heat the oil in a pot over medium heat.
21. 21. Fry the eggplants for 5 minutes on all sides.
22. 22. Add the onions, garlic, chili peppers, and bell peppers to the pot.
23. 23. Sauté the vegetables for 2 minutes.
24. 24. Add the tomato paste to the pot.
25. 25. Toast the tomato paste for 1 minute.
26. 26. Deglaze the mixture with the chopped tomatoes.
27. 27. Season the stew with salt.
28. 28. Let the stew simmer gently for 30 minutes.
29. 29. Wash the herbs.
30. 30. Dry the herbs thoroughly.
31. 31. Pluck the leaves off the herbs.
32. 32. Chop the herbs coarsely.
33. 33. Stir the herbs into the eggplant stew.
34. 34. Season the stew to taste with salt and pepper.
35. 35. Serve the stew.

Nutrition per serving

• kcal: 210
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 27 g