The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook




Allergens in bold





Dried Bay Leaf

Crushed Garlic (sulphur dioxide and sulphites)

Sunset Spices

Vegetable Stock Pot (celery)

Bulgur Wheat (gluten)

Ground Saffron

Tomato Purée



Feta Cheese

Nutritional Information:

Per serving: Energy (kcal) 582 Fat 26g of which saturates 17g Carbohydrates 58g of which sugars 6g Protein 28g Salt 5.37g

Recipe Description:

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.

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