Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, aubergine sauce with saffron rice. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Aubergine Sauce with Saffron Rice is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Aubergine Sauce with Saffron Rice is something that I’ve loved my whole life.
Great recipe for Aubergine Sauce with Saffron Rice. This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Get 500 g eggplants (aubergines), about two small ones, roughly chopped
- Make ready 1 large bell pepper, roughly chopped
- Prepare 250 g onions (1 big onion), diced
- Prepare 1 small piece of ginger root, finely sliced
- Make ready 2 cloves garlic, minced
- Make ready 75 g olives, diced
- Take 1 tablespoon capers
- Prepare 800 g crushed tomatoes (two cans)
- Make ready 1 vegetable stock cube
- Take Few teaspoons of sugar
- Make ready to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
- Make ready pinch sumach (optional)
- Get 1-2 teaspoons garam masala
- Get rice:
- Make ready 1 1/2 cup long grain rice, uncooked
- Prepare 1 big pinch saffron
- Make ready 1 tablespoon unsalted butter
- Get 2 handfuls unsweetened dried barberries or cranberries
- Make ready 1 tablespoon granulated sugar
Add the stock, white wine and saffron, and keep stirring for a couple of minutes until the stock is nearly all absorbed. Put half the passata mix in the bottom of the Crock-Pot Slow Cooker bowl, tear up and add half the mozzarella. Place half the aubergines on top forming a continuous layer. Add saffron rice, spreading out in an even layer.
Steps 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 :)
Fold the rice in until it is evenly coated with the yogurt and saffron. Spoon half of the rice into the dish and press it own evenly. Arrange the eggplant slices in a layer (or layers), following with a layer of mushrooms. There are quite a few steps and ingredients but it is well worth it. In a small saucepan over high heat, bring the water to a boil.
So that is going to wrap it up for this special food aubergine sauce with saffron rice recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
