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Ajapsandali Style Georgian Ratatouille Side

Ajapsandali Style Georgian Ratatouille Side

Sharing Dish | with Roasted Aubergine and Bell Pepper
4.5(20)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 29, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
304 kcal
Protein
: 
12.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

2 unit(s)

Bell Pepper

(May contain traces of: 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

Energy (kJ)1273 kJ
Energy (kcal)304 kcal
Fat12.7 g
of which saturates8.3 g
Carbohydrate36 g
of which sugars22.5 g
Dietary Fibre10 g
Protein12.1 g
Salt3.5 g
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Delicious with a lovely warmth from the chilli and a nice finish from the feta cheese.
  • Ease of prep: Easy to make, though some found the oven temperature was missing from the instructions.
  • Suggestions: Consider adjusting the chilli amount to taste for the right level of warmth.
AI-generated from customer reviews
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