Aubergine Sauce with Saffron Rice
Aubergine Sauce with Saffron Rice

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, aubergine sauce with saffron rice. It is one of my favorites. This time, 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 popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Aubergine Sauce with Saffron Rice is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have aubergine sauce with saffron rice using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Aubergine Sauce with Saffron Rice:
  1. Prepare eggplants (aubergines), about two small ones, roughly chopped
  2. Take large bell pepper, roughly chopped
  3. Take onions (1 big onion), diced
  4. Prepare small piece of ginger root, finely sliced
  5. Make ready garlic, minced
  6. Take olives, diced
  7. Make ready capers
  8. Take crushed tomatoes (two cans)
  9. Make ready vegetable stock cube
  10. Take Few teaspoons of sugar
  11. Take Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
  12. Make ready sumach (optional)
  13. Get garam masala
  14. Prepare rice:
  15. Make ready long grain rice, uncooked
  16. Prepare big pinch saffron
  17. Take unsalted butter
  18. Prepare unsweetened dried barberries or cranberries
  19. Take granulated sugar
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 :)

So that’s going to wrap it up for this exceptional food aubergine sauce with saffron rice recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!