Aubergine Sauce with Saffron Rice
Aubergine Sauce with Saffron Rice

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, aubergine sauce with saffron rice. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Aubergine Sauce with Saffron Rice is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Aubergine Sauce with Saffron Rice is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

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