Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, aubergine ragout. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Scoop out center and seeds of eggplant halves. Drain off the fluid that collects, rinse well, and pat dry. Heat olive oil in large saucepan over medium heat.
Aubergine Ragout is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Aubergine Ragout is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook aubergine ragout using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine Ragout:
- Make ready 1 Stage
- Make ready 1 large aubergine
- Take 1 teaspoon kosher salt heeping
- Make ready 2 Stage
- Make ready 1 large white onion
- Take 1/4 cup minced garlic
- Prepare 1 pound black Angus ground beef 80/20
- Make ready 1/2 cup Cabernet Sauvignon
- Take 29 ounce can of whole tomatoes
- Take 1 teaspoon ground white pepper powder
- Get To taste pink Himalayan salt or kosher salt
- Prepare 3 Stage
- Prepare 1/4 cup capers and the juices
- Get 2 tablespoons heeping concentrated tomato paste
Let's not confuse it with ragu, which is Italian pasta sauce. While there are zillion stew varieties, today, I am going to share Mediterranean eggplant ragout, of course, inspired by the Sajj menu. Meanwhile, heat the olive oil in a large saucepan. When it is hot, add the onions and saute them, covered, over low.
Instructions to make Aubergine Ragout:
- Peel the aubergine then dice it into bite sized pieces.
- Add the kosher salt to the diced aubergine. Stir well and allow to sit 15 minutes. Drain the liquids off the diced aubergine and discard the liquids. I use this concentrated tomato paste 2x the concentration.
- Dice the onion. Start browning the ground beef add the salt, garlic, white pepper powder, and onion. Remember that when you salt the meat that you also have salted the aubergine. Add the aubergine.
- Drain the liquids of the tomatoes in the pot then crush the tomatoes a bit. Stir well and simmer 15 minutes. Add in the wine. Stir and simmer 10 minutes.
- Add the tomato paste stir and allow to reduce and thicken. After 8 minutes of stirring and reducing add the capers.
- Give it a good stir cover and let rest 10 minutes. Serve I hope you enjoy!!!!!
If you love anything with eggplant, you'll surely enjoy this flavorful Turkish appetizer, or meze, called şakşuka (shahk-SHOO-kah). Şakşuka is a vegetarian medley of eggplant and zucchini squash, fried in olive oil and mixed with a tomato sauce made from green and red peppers, onions, and garlic. Add your aubergine chunks and oregano, season with a little sea salt and toss around so the aubergine is evenly coated by the oil. In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Lower the heat to medium and cover.
So that’s going to wrap this up for this special food aubergine ragout recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
