Aubergine Sauce with Saffron Rice
Aubergine Sauce with Saffron Rice

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, aubergine sauce with saffron rice. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Aubergine Sauce with Saffron Rice is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Aubergine Sauce with Saffron Rice is something that I’ve loved my entire life.

To get started with this recipe, we have to 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.

The ingredients needed to make Aubergine Sauce with Saffron Rice:
  1. Get 500 g eggplants (aubergines), about two small ones, roughly chopped
  2. Make ready 1 large bell pepper, roughly chopped
  3. Take 250 g onions (1 big onion), diced
  4. Make ready 1 small piece of ginger root, finely sliced
  5. Get 2 cloves garlic, minced
  6. Get 75 g olives, diced
  7. Make ready 1 tablespoon capers
  8. Take 800 g crushed tomatoes (two cans)
  9. Get 1 vegetable stock cube
  10. Take Few teaspoons of sugar
  11. Prepare to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
  12. Prepare pinch sumach (optional)
  13. Prepare 1-2 teaspoons garam masala
  14. Get rice:
  15. Take 1 1/2 cup long grain rice, uncooked
  16. Take 1 big pinch saffron
  17. Make ready 1 tablespoon unsalted butter
  18. Prepare 2 handfuls unsweetened dried barberries or cranberries
  19. Make ready 1 tablespoon granulated sugar
Instructions to make Aubergine Sauce with Saffron Rice:
  1. 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
  2. Add some more oil to the wok and toss in the bell pepper until charred. Set aside in the same colander
  3. 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
  4. 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
  5. In the meantime, cook the rice in 3 cups of water and a pinch of saffron. Cover until ready to eat
  6. 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
  7. To serve: scoop some rice in a bowl, top with crispy berries and the vegetable sauce. Enjoy :)

So that is going to wrap it up for this special food aubergine sauce with saffron rice recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!