Recipe of Perfect 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 will make it a little bit tasty.

Here is the best “Aubergine Sauce with Saffron Rice” recipe we have found until now. This will be smell and look delicious.

Ingredients of Aubergine Sauce with Saffron Rice

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