What it is
Ajapsandali is a stew of eggplant, peppers, tomatoes, onions, garlic and fresh herbs. It looks a little like ratatouille, but food researchers describe it as a Georgian urban dish, especially common in Tbilisi.
Around Georgia
There is no single recipe, and the word has come to mean a jumble in everyday Georgian. Some cooks add potatoes, carrots or beans. It is mostly a summer dish, made when vegetables are cheapest and freshest, and it can be eaten warm or cold.
At the table
In Georgianაჯაფსანდალი
OriginTbilisi speciality
TypeBeans, vegetables and soups
How to order it
Look for it in summer as a side or a light main, and eat it with bread.
What's in it
Vegetables and oil. Usually vegan. Recipes vary, so confirm ingredients with the kitchen if you have an allergy or dietary need.
