Georgian Ajapsandali (v)
with Aubergine, Pepper and Tomatoey Bulgur
Chef Lizzie finds cooking inspiration wherever she travels, and a recent trip to Georgia inspired her to recreate Ajapsandali, a traditional Georgian stew, for you to enjoy at home. Characteristically, Georgian stews use lots of garlic and fresh herbs, so it will be no surprise that this recipe is no different! Coriander, parsley and basil are combined in a rich veg-packed stew and served on top of nutty bulgar wheat to give the dish a really lovely texture.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
100
Bulgur Wheat
1
Echalion Shallot
½
Green Chilli
2
Medium Tomato
1
Aubergine
(May contain Celery)
30
Tomato Puree
2
Garlic Clove
1
Flat Leaf Parsley
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1
Vegetable Stock Powder
1
Green Pepper
(May contain Celery)
12
Basil
1
Red Onion
1
Coriander
Not included in your delivery
1
Sugar
Water
200
Water for the Bulgur
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into 2cm pieces. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in one layer and roast on the top shelf of your oven until soft and golden, 15-20 mins.
Halve, peel and finely slice the shallot. and the red onion. Peel and grate the garlic (or use a garlic press). Halve the peppers and discard the cores and seeds. Chop into roughly 2cm pieces. Chop the vine tomato into roughly 2cm pieces. Halve the chilli lengthways, remove the seeds then finely chop.
Heat a drizzle of oil in a large saucepan on medium heat and add the shallot. Cook, stirring, until softened, 2-3 mins, then stir in the tomato purée and bulgur wheat. Add half the stock powder and the water for the bulgur (see ingredients for amount), stir and bring to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the onion and a pinch of salt and cook, stirring occasionally, until soft , 3-4 mins. Stir in the garlic, peppers and a pinch of chilli (go easy on the chilli - you can add more later!) and cook for another minute.
Next, stir in the tomato, water for the stew (see ingredients for amount), remaining stock powder and the sugar (see ingredients for amount). Pop a lid (or some foil) on the pan and lower the heat to medium-low. Leave to simmer until thick and tomatoey with the peppers just soft, 5-6 mins. TIP: The stew should have some texture to it; we don't want mush!
Roughly chop the basil, parsley and coriander (stalks and all). Roughly chop the walnuts. Stir the walnuts and half the herbs through the bulgur. Season to taste with salt and pepper if needed. Stir the roasted aubergine and remaining herbs through the stew. Season to taste with salt and pepper. Ajapsandali done! Serve the bulgur in bowls topped with the Ajapsandali - finish with a sprinkling of chilli if liked. Enjoy!
