For 2 (for 4)
Potatoes: 2 (4)
Aubergine: 1 (2)
Tomatoes: 2 (4)
Onion: 1 (2)
Crushed Garlic: 1 sachet (2 sachets)
Sunset Spice Blend: 1 pod (2 pods)
Vegetable Stock Pot: 1 (2)
Dried Bay Leaf: 1 (2)
Bulgur Wheat: 1 pack (2 packs)
Saffron: 1 pod (2 pods)
Tomato Purée: 1 can (2 cans)
Mint: 1 bunch (2 bunches)
Parsley: 1 bunch (2 bunches)
Feta Cheese: 1 block (2 blocks)
Per serving: Energy (kcal) 582 Fat 26g of which saturates 17g Carbohydrates 58g of which sugars 6g Protein 28g Salt 5.37g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Georgia stands on the crossroads between East and West, a small country that has managed to preserve its unique cultural identity in the midst of its Turkish, Persian and Russian neighbours. Ajapsandali, a meltingly luscious aubergine stew that celebrates the last of the summer harvest, is a typical example— all the rustic heartiness of a ratatouille, infused with a beguiling blend of Eastern spices. To add to the intrigue, we’ve topped ours with feta as a nod to the zingy, crumbly appeal of Georgia’s local cheeses. Earthy and bright, saucy yet firm, this is a perfect introduction to the bounties of Georgian cuisine.
Preparation time:For 2 - 30 minsFor 4 - 40 mins
Cooking time:For 2 - 50 minsFor 4 - 60 mins
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