Recipe Aubergine Sauce with Saffron Rice

Ingredients :

• 500 g eggplants (aubergines), about two small ones, roughly chopped
• 1 large bell pepper, roughly chopped
• 250 g onions (1 big onion), diced
• 1 small piece of ginger root, finely sliced
• 2 cloves garlic, minced
• 75 g olives, diced
• 1 tablespoon capers
• 800 g crushed tomatoes (two cans)
• 1 vegetable stock cube
• Few teaspoons of sugar
• to taste Sweet paprika, chili flakes, salt, black pepper, cayenne pepper
• pinch sumach (optional)
• 1-2 teaspoons garam masala
• RICE:
• 1 1/2 cup long grain rice, uncooked
• 1 big pinch saffron
• 1 tablespoon unsalted butter
• 2 handfuls unsweetened dried barberries or cranberries
• 1 tablespoon granulated sugar

Method :

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 :)

Recipe Aubergine Sauce with Saffron Rice 2016-08-18T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster