Aubergine Sauce with Saffron Rice
red.queen @cook_3761626
This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it. The saffron-berry rice compliments the vegetable sauce perfectly
Aubergine Sauce with Saffron Rice
This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it. The saffron-berry rice compliments the vegetable sauce perfectly
Cooking 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 :)
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