Recipe of Award-winning Aubergine Sauce with Saffron Rice
Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Easiest Way to Prepare Quick Aubergine Sauce with Saffron Rice. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Aubergine Sauce with Saffron Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergine Sauce with Saffron Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Aubergine Sauce with Saffron Rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Aubergine Sauce with Saffron Rice estimated approx 90 mins.
To get started with this recipe, we must first prepare a few components. You can have Aubergine Sauce with Saffron Rice using 19 ingredients and 7 steps. Here is how you can achieve that.
This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it. The saffron-berry rice compliments the vegetable sauce perfectly
Ingredients and spices that need to be Make ready to make Aubergine Sauce with Saffron Rice:
- 500 g eggplants (aubergines), about two small ones, roughly chopped
- 1 large bell pepper, roughly chopped
- 250 g onions (1 big onion), diced
- 1 small piece of ginger root, finely sliced
- 2 cloves garlic, minced
- 75 g olives, diced
- 1 tablespoon capers
- 800 g crushed tomatoes (two cans)
- 1 vegetable stock cube
- Few teaspoons of sugar
- to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
- pinch sumach (optional)
- 1-2 teaspoons garam masala
- rice:
- 1 1/2 cup long grain rice, uncooked
- 1 big pinch saffron
- 1 tablespoon unsalted butter
- 2 handfuls unsweetened dried barberries or cranberries
- 1 tablespoon granulated sugar
Instructions to make Aubergine Sauce with Saffron Rice
- Heat some oil in a wok over high heat. Add eggplants in a single layer (you may have to do this in batches). Fry until browned (not cooked through). Remove from wok and set aside in a colander
- Add some more oil to the wok and toss in the bell pepper until charred. Set aside in the same colander
- Next, reduce heat to medium, oil the wok if needed. Add the onion and fry until golden brown, then add ginger and garlic. After about 1 minute, add capers, olives and crushed tomatoes
- Transfer all the vegetables from the colander into the wok. Simmer over low heat for 40-45 minutes with the seasoning: sugar, stock cube, salt, pepper, cayenne pepper, chili flakes, garam masala, sumach and sweet paprika
- In the meantime, cook the rice in 3 cups of water and a pinch of saffron. Cover until ready to eat
- Finally, prepare the berries: heat some butter in a small frying pan. Add barberries and sugar. Toss berries for about 2 minutes and take off heat
- To serve: scoop some rice in a bowl, top with crispy berries and the vegetable sauce. Enjoy :)
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So that's going to wrap this up with this special food Recipe of Speedy Aubergine Sauce with Saffron Rice. Thanks so much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!