Oven-Roasted Adjapsandali with Garlic-Herb Paste

Method

1. Preheat the oven to 230 °C for 15 min. Meanwhile, cut the aubergines into chunky 3 cm cubes and line a baking tray with baking paper.

   oven

2. On the 35×25 cm tray, toss the aubergine with 60% of the oil and half the salt and spread it out in one layer; lay the whole peppers alongside. Roast in the oven for 25 min, turning once halfway. The aubergine should be deep golden and creamy inside, and the pepper skins blackened in patches and wrinkled.

   Add in this stepAubergine (eggplant) 500 gRed bell peppers, whole 2Sunflower oil 1¾ tbspFlaky or fine salt ½ tsp

   oven

3. Put the roasted peppers in a bowl, cover tightly and leave for 10 min; the steam loosens the skins. Peel, remove the seeds and tear the flesh into 1.5 cm strips by hand. Save all the juices in the bowl.

4. Toast the coriander and fenugreek seeds in a dry pan over medium heat for 1 min, shaking, until they smell nutty, then tip them straight into a mortar and grind finely. Toasted too long, fenugreek turns bitter.

   Add in this stepCoriander seeds 1 tspFenugreek seeds or ground fenugreek (stand-in for Georgian utskho suneli) ½ tsp

   medium heat

5. Heat the remaining oil in a 22 cm pan, add the thinly sliced onion and sliced chilli and cook slowly over medium-low heat for 9 min, until very soft, sweet and golden.

   Add in this stepSunflower oil 1¼ tbspOnion (medium) 1Hot green chilli ½

   medium-low heat

6. Grate the tomatoes, discarding the skins, and add the pulp with the tomato paste and ground spices. Cook over medium heat for 14 min, stirring, until thick and jammy: a spatula drawn across the pan should leave a trail for a moment.

   Add in this stepRipe tomatoes 500 gTomato paste 1 tsp

   medium heat

7. Add the roasted aubergine and peppers with the saved pepper juices, fold gently and simmer over low heat for 8 min so the flavours come together. Barely stir, so the vegetables keep their shape.

   low heat

8. Pound the garlic with the rest of the salt in the mortar to a paste, then add half of the coriander, basil and parsley and pound roughly. Stir it into the pan off the heat and leave for 20 min so the aromas sink in. Spoon onto a platter, scatter with the remaining herbs and the pomegranate seeds, and serve at room temperature.

   Add in this stepGarlic cloves 2Flaky or fine salt ½ tspFresh coriander (cilantro) 5 tbspPurple basil (or green basil) 3 tbspFlat-leaf parsley 2 tbspPomegranate seeds 2 tbsp