Hello, I am Joana. Today, we’re going to make aubergine sauce with saffron rice recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Aubergine Sauce with Saffron Rice Recipe
Aubergine Sauce with Saffron Rice is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Aubergine Sauce with Saffron Rice is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook aubergine sauce with saffron rice using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine Sauce with Saffron Rice:
- Take 500 g eggplants (aubergines), about two small ones, roughly chopped
- Take 1 large bell pepper, roughly chopped
- Prepare 250 g onions (1 big onion), diced
- Get 1 small piece of ginger root, finely sliced
- Get 2 cloves garlic, minced
- Get 75 g olives, diced
- Take 1 tablespoon capers
- Take 800 g crushed tomatoes (two cans)
- Take 1 vegetable stock cube
- Prepare Few teaspoons of sugar
- Get to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
- Take pinch sumach (optional)
- Prepare 1-2 teaspoons garam masala
- Get rice:
- Get 1 1/2 cup long grain rice, uncooked
- Make ready 1 big pinch saffron
- Take 1 tablespoon unsalted butter
- Get 2 handfuls unsweetened dried barberries or cranberries
- Prepare 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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