Simple Way to Cook Favorite Aubergine Sauce with Saffron Rice

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Aubergine Sauce with Saffron Rice. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Aubergine Sauce with Saffron Rice Recipe. For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water.

You can cook Aubergine Sauce with Saffron Rice using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Aubergine Sauce with Saffron Rice

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

This dish can be flavoured with saffron, too.I usually use saffron (I'm lucky I always have a stash sent to me by family from Iran) but sweet smoked Spanish.This is delicious served with flat bread or rice.Sticky rice with aubergine in a hot and sour sauce, made from very simple ingredients: red chilli, soy sauce, vinegar and a little sugar.

Aubergine Sauce with Saffron Rice instructions

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.Aubergines were brought to Iran from India in ancient times.The list of Persian rice dishes has no ending.

Cook the rice following packet instructions.Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened.Middle Eastern saffron and roasted-aubergine pilaf.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.