Ajapsandali Style Georgian Ratatouille Side
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Ajapsandali Style Georgian Ratatouille Side

Ajapsandali Style Georgian Ratatouille Side

Sharing Dish | with Roasted Aubergine and Bell Pepper

Ajapsandali is a hearty stew that celebrates Georgia's love for fresh, flavourful produce. Aubergine, tomatoes, peppers, onions and fresh coriander come together in a symphony of taste. Our Ajapsandali Style Georgian Ratatouille Side, topped with fresh cheese, is ideal for anyone who appreciates the simplicity and wholesomeness of traditional cuisine. A perfect flavour boost to accompany your dinner.

Tags:
New
Allergens:
Sulphites
•Milk

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain Celery)

2 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Red Onion

1 bunch(es)

Coriander

1 sachet(s)

Mixed Herbs

1 pinch

Chilli Flakes

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

100 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)1273 kJ
Energy (kcal)304 kcal
Fat12.7 g
of which saturates8.3 g
Carbohydrate36.1 g
of which sugars26.1 g
Protein12.1 g
Salt3.44 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Large Frying Pan

Instructions

Roast the Veg
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. 

b) Trim the aubergine, then slice into rounds approximately 0.5cm thick. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Place the aubergine and pepper onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and golden, 12-15 mins. Turn halfway through cooking.

Start the Sauce
2

a) Meanwhile, halve, peel and thinly slice the red onion. Finely chop the coriander (stalks and all).

b) Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion and stir-fry until softened, 6-8 mins.

c) Add the mixed herbs and chilli flakes (use less if you'd prefer things milder). Cook until fragrant, 30 secs. 

d) Stir in the passata and red wine stock along with the sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 2-3 mins.

Finish and Serve
3

a) When ready, stir the roasted aubergine, pepper and half the coriander through the sauce. Simmer, 1 min.

b) Taste and season with salt and pepper if needed.

c) Share the ajapsandali between your bowls.

d) Crumble over the Greek style cheese and finish with a sprinkling of the remaining coriander.

Enjoy!