Georgian Ratatouille - Ajapsandali

Описание: Georgian Ratatouille - Ajapsandali
Similar to other versions—with a mixture of eggplant, onion, bell pepper, and tomatoes—Georgian ratatouille is made distinctive by the inclusion of potatoes, chili pepper, and handfuls of fresh herbs. We make it in summer, when fresh vegetables are abundant and the heat decreases our appetite for heavy meat dishes. And sometimes we add more than half a chili pepper. Ajapsandali is a family-style vegetable stew and never served at formal supras. As a separate vegetable lunch course, it can be served with warm toasted bread, salad, and fried sulguni cheese. It is also a good addition to a wide array of vegetable pkhali appetizers, so you may decide to cook ajapsandali and serve it with spinach or green beans or any other pkhali dish for an informal family dinner. As a side dish, it can accompany grilled and roast poultry and meat dishes.

Dry red table wines are a nice complement to this dish, especially if you make it spicier than the recipe calls for. One of the best Georgian dry red wines, Mukuzani, made from the indigenous Saperavi grape variety grown in the Mukuzani district in Kakheti, will go well with ajapsandali, and it is available in wine shops in the USA.

Ajapsandali can seem to be a complicated dish, but all you need to make cooking easy and enjoyable is to organize your work. I first prepare the eggplants and leave them sit in salt for half an hour. Meanwhile, I wash, peel and prepare the vegetables. When all these wonderful vegetables are cheerfully cooking in the pot, then I prepare fresh herbs that will flavor the stew at the end. Ajapsandali is equally delicious served warm, at room temperature or cold. It tastes much better next day and keeps refrigerated for few days.

Ingredients for Georgian Ratatouille - Ajapsandali
Vegan
Serves 4 to 6
1 globe or 4 Italian eggplants (about 1 3/4 to 2 pounds)
1 1/2 pounds medium red potatoes, peeled and cut into 1 1/2-inch cubes
1 ½ cups chopped onion
1 large green bell pepper (about 8 ounces), chopped
1 red bell pepper (about 8 ounces), chopped
4 or 5 medium garlic cloves, crushed and coarsely chopped
1 green chili pepper (such as a jalapeno or serrano), sliced
3 cups fresh tomatoes, peeled and chopped or 1 (28-ounce) can diced tomatoes, undrained
2 cups finely chopped cilantro
1 cup finely chopped flat-leaf parsley
½ cup finely chopped purple basil or green basil
1/3 cup sunflower or canola oil
Coarse salt and freshly ground black pepper
1 bunch green onions for garnishing

Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.

Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.

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