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.
The quantities provided above are averages only.
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 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
Nutritional information
Utensils
Instructions
a 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.
b) Place the aubergine and sliced pepper onto a lined baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the top shelf until soft and golden, 12-15 mins. Turn halfway through cooking.
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 (see ingredients for amount, add less if you'd prefer things milder). Cook until fragrant, 30 secs.
d) Stir in the passata and red wine stock paste along with the sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 2-3 mins.
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) Transfer your Ajapsandali Style Georgian Ratatouille Side to a sharing bowl.
d) Crumble over the Greek style cheese and finish with a sprinkling of the remaining coriander.
Enjoy!
