Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, aubergine sauce with saffron rice. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Aubergine Sauce with Saffron Rice is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Aubergine Sauce with Saffron Rice is something which I’ve loved my whole life.
Recipe of Aubergine Sauce with Saffron Rice
To begin with this particular recipe, we have to first prepare a few components. You can cook aubergine sauce with saffron rice using 19 ingredients and 7 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Aubergine Sauce with Saffron Rice:
Prepare 500 g eggplants (aubergines), about two small ones, roughly chopped
Take 1 large bell pepper, roughly chopped
Make ready 250 g onions (1 big onion), diced
Make ready 1 small piece of ginger root, finely sliced
Make ready 2 cloves garlic, minced
Take 75 g olives, diced
Take 1 tablespoon capers
Get 800 g crushed tomatoes (two cans)
Take 1 vegetable stock cube
Make ready Few teaspoons of sugar
Make ready to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
Prepare pinch sumach (optional)
Get 1-2 teaspoons garam masala
Prepare rice:
Take 1 1/2 cup long grain rice, uncooked
Make ready 1 big pinch saffron
Take 1 tablespoon unsalted butter
Take 2 handfuls unsweetened dried barberries or cranberries
Take 1 tablespoon granulated sugar
Instructions
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 :)
As simple as that Steps to Prepare Aubergine Sauce with Saffron Rice
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