Chanakhi, also known as Vegetarianuli, is Georgia's answer to the question: what can I cook when I want something hearty with almost no fuss?
It is a layered vegetable dish made in one pot. You can assemble it ahead, keep it in the fridge, and cook when you are ready. That makes it ideal for a busy Monday.
I first had it while visiting my daughter and son-in-law in the UK, and they cooked it as my No Meat Monday dinner. It was the perfect reminder that meat-free food can still feel generous, comforting, and full of character.
Why This Recipe Works for No Meat Monday
- It is naturally vegetarian with no fake meats needed.
- It is a fridge-cleaner that welcomes peppers, aubergines, potatoes, and herbs.
- It is mostly hands-off once layered.
- It feeds a crowd and leftovers improve overnight.
Ingredients (Serves 6)
- 3 mixed-colour bell peppers, sliced
- 1 to 2 bird's eye chillies, chopped
- 30g each fresh coriander, parsley, tarragon, basil
- 200ml sunflower oil
- 700g aubergines, sliced into 1cm rounds
- 700g white potatoes, cut into wedges
- 2 x 400g tins chopped tomatoes
- 4 fresh tomatoes, thinly sliced
- 7 garlic cloves, crushed
- 1 tsp butter
- Sea salt and black pepper
- Rice and sour cream to serve
How to Make It
- Mix the peppers, chillies, and herbs in a bowl.
- Coat the bottom of a cast-iron pan or casserole with sunflower oil.
- Layer aubergines, potatoes, pepper and herb mix, chopped tomatoes, and fresh tomato slices. Repeat until used up.
- Mix crushed garlic with 120ml water and pour over the top.
- Drizzle over the remaining oil, season well, and dot the butter on top.
- Cover and cook on the stovetop over medium heat or in the oven at 180C (350F) for 40 to 60 minutes.
You are aiming for soft, silky, spoon-tender vegetables that collapse into a rich, garlicky tomato broth.
Serve in bowls with rice and a dollop of sour cream, then enjoy the smug glow of making a meat-free meal that tastes like a proper hug.