Guide to Make Aubergine Sauce with Saffron Rice

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, aubergine sauce with saffron rice. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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

Guide to Make Aubergine Sauce with Saffron Rice

To begin with this particular recipe, we must prepare a few components. You can have aubergine sauce with saffron rice using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Aubergine Sauce with Saffron Rice:

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

Instructions

Steps 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 :)

As simple as that Recipe of Aubergine Sauce with Saffron Rice

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