Recipe of favorite Aubergine Sauce with Saffron Rice

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, aubergine sauce with saffron rice. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Aubergine Sauce with Saffron Rice is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Aubergine Sauce with Saffron Rice is something which I have loved my whole life. They’re fine and they look fantastic.

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

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