Aubergine Sauce with Saffron Rice
Aubergine Sauce with Saffron Rice

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, aubergine sauce with saffron rice. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Aubergine Sauce with Saffron Rice is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Aubergine Sauce with Saffron Rice is something that I’ve loved my whole life.

For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Crumble in the saffron, add the dill and fry for a few minutes more.

To begin with this particular recipe, we must first prepare a few components. 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:
  1. Prepare 500 g eggplants (aubergines), about two small ones, roughly chopped
  2. Get 1 large bell pepper, roughly chopped
  3. Get 250 g onions (1 big onion), diced
  4. Make ready 1 small piece of ginger root, finely sliced
  5. Prepare 2 cloves garlic, minced
  6. Prepare 75 g olives, diced
  7. Prepare 1 tablespoon capers
  8. Prepare 800 g crushed tomatoes (two cans)
  9. Take 1 vegetable stock cube
  10. Make ready Few teaspoons of sugar
  11. Take to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
  12. Take pinch sumach (optional)
  13. Make ready 1-2 teaspoons garam masala
  14. Get rice:
  15. Make ready 1 1/2 cup long grain rice, uncooked
  16. Take 1 big pinch saffron
  17. Prepare 1 tablespoon unsalted butter
  18. Get 2 handfuls unsweetened dried barberries or cranberries
  19. Make ready 1 tablespoon granulated sugar

Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. A stunning dish, full of different flavours - the pasta is encased in the fried aubergines. Middle Eastern saffron and roasted-aubergine pilaf. This delicious pilaf is packed with spice and flavour.

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 :)

While your rice finishes cooking, heat a small frying pan over a medium heat and toast the almonds until they just start to brown, stirring to ensure they don't catch. Try aubergine for a filling veggie meal worthy of Sunday lunch. Arrange the aubergine, fries and spinach in bowls and spoon on the goulash sauce. Scatter with thyme, if you like. Vegan Chinese aubergine is a simple, naturally vegan dish that is easy to make and which makes Push the aromatics to the side of the pan and pour in the sauce, followed by the cornflour slurry.

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