Ajapsandali

Ajapsandali (Georgian: აჯაფსანდალი [ad͡ʒapʰsandali]) or Ajapsandal (Armenian: Աջափսանդալ [ɑd͡ʒɑpʰsɑnˈdɑl]) is a traditional Georgian and Armenian dish, also popular in the Northern Caucasus.^[1]

Ajapsandali

Alternative names	Ajapsandal
Place of origin	Georgia, Armenia
Region or state	Caucasus
Main ingredients	eggplant, potatoes, tomatoes, bell peppers, seasoning
Media: Ajapsandali

It consists of onion, eggplant, tomato and bell pepper grilled, stewed, or fried in vegetable oil and seasoned with garlic, basil, coriander leaves, parsley and other seasoning. Sometimes potato, chili pepper and even carrots are added although traditional recipes do not include them.^[2] This dish exists under different names in many Caucasian and Turkic-speaking peoples' cuisines.

The European counterpart of this dish is vegetable sauté^[3] or a ratatouille. However, ajapsandali is typically served cold.^[4]

See also

• Khoresh bademjan
• Caponata