Simple Way to Cook Appetizing Aubergine Sauce with Saffron Rice

Aubergine Sauce with Saffron Rice Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water.

Here is the best “Aubergine Sauce with Saffron Rice” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Aubergine Sauce with Saffron Rice

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

Stir in grilled aubergine to warm it.Sticky rice with aubergine in a hot and sour sauce, made from very simple ingredients: red chilli, soy sauce, vinegar and a little sugar.Cook the rice following packet instructions.Learn how to make Soy-roasted aubergines with fragrant rice and get the Smartpoints of the recipes.

Aubergine Sauce with Saffron Rice step by step

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 :).

You could, if you prefer, serve it with plain rice or couscous but I think the saffron rice compliments the aubergine well.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.Simmer the sauce gently for a few seconds so that it can thicken.

In a small bowl, whisk together the sesame oil, mirin, agave nectar, soy sauce, peanut butter and chilli flakes.Pour the marinade over the aubergines and stir well to ensure they are well covered.Middle Eastern saffron and roasted-aubergine pilaf.This delicious pilaf is packed with spice and flavour.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.