Recipe: Aubergine Sauce with Saffron Rice

Aubergine Sauce with Saffron Rice. For the saffron rice, cook the basmati rice according to the packet instructions. Once cooked, drain and rinse under cold running water. Crumble in the saffron, add the dill and fry for a few minutes more.

You could, if you prefer, serve it with plain rice or couscous but I think the saffron rice compliments the aubergine well. Sticky rice with aubergine in a hot and sour sauce, made from very simple ingredients: red chilli, soy sauce, vinegar and a little sugar. Cook the rice following packet instructions. You can have Aubergine Sauce with Saffron Rice using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients of Aubergine Sauce with Saffron Rice

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

Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. Saffron is the world's most expensive spice - but it's worth every penny, whether you use it in savoury stews or sweet ice-creams. Turn the grill to its highest setting. Prick the aubergines in several places with a sharp knife, place on a foil-lined baking tray and place under the hot grill for about an hour and.

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 :).

Stir-fry strips of aubergine and red pepper with garlic and ginger for an Asian-style supper in just half and hour - serve over rice or noodles. Simmer until slightly thickened and hot through. Middle Eastern saffron and roasted-aubergine pilaf. This delicious pilaf is packed with spice and flavour. While your rice finishes cooking, heat a small frying pan over a medium heat and toast the almonds until they just start to brown, stirring to ensure.

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