Chanakhi — Vegetable Clay Pot Stew

Chanakhi is a Georgian stew traditionally layered in a clay pot and slow-baked until everything
collapses into a fragrant, oily, deeply satisfying mess. This fasting version builds the same
layered intensity with potatoes, eggplant, tomatoes, and herbs. No stirring, no fuss.

FASTING LEVEL: Fast With Oil (the oil is essential to the character of this dish; not recommended for oil-free adaptation)

SERVINGS: 4
TIME: 1 hour 30 minutes

INGREDIENTS:
- 2 medium eggplants, cut into 3 cm chunks
- 4 medium potatoes, peeled and cut into 3 cm chunks
- 2 large tomatoes, roughly chopped
- 2 bell peppers, cut into wide strips
- 1 large onion, sliced into thick rings
- 6 cloves garlic, smashed
- 4 tablespoons sunflower or walnut oil
- 1 teaspoon ground coriander
- 1 teaspoon dried blue fenugreek (utskho suneli) or regular fenugreek
- 1/2 teaspoon ground red pepper (not cayenne — Georgian red pepper flakes if possible)
- Large bunch of fresh cilantro, roughly chopped
- Large bunch of fresh basil, torn
- Salt and black pepper to taste
- 200 ml water

METHOD:
1. Preheat oven to 180C (350F).
2. Salt the eggplant chunks and let sit 15 minutes. Pat dry.
3. In a large clay pot, Dutch oven, or deep oven-safe dish, layer the vegetables: potatoes on the bottom, then onion rings, then eggplant, then bell peppers, then tomatoes.
4. Between each layer, scatter garlic, spices, salt, and a drizzle of oil. Tuck half the cilantro and basil between layers.
5. Pour water down the side of the pot. Drizzle remaining oil over the top.
6. Cover tightly with a lid or foil. Bake for 1 hour 15 minutes until everything is completely tender and the juices have formed a rich broth.
7. Uncover, scatter remaining fresh cilantro and basil on top. Serve directly from the pot with crusty bread.

NOTES:
- The clay pot is traditional but not required. Any heavy oven-safe pot works.
- Do not stir during baking. The layers are the point — they create distinct textures in one pot.
- Georgian blue fenugreek (utskho suneli) is the signature flavor. If unavailable, use a pinch of regular ground fenugreek.
- Add a can of chickpeas between layers for extra protein.

NUTRITION (per serving, approximate):
Calories: 340 | Protein: 8 g | Carbohydrates: 48 g | Fat: 15 g | Fibre: 12 g