Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sweet spiced aubergine, lemon & apricot stew. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Whichever pasta is your number one, you're likely to love any (or all) of these recipes for spaghetti, lemon and anchovy, confit salmon pappardelle, and a roast aubergine Yotam Ottolenghi's spaghetti with lemon, garlic and anchovies. Remove from the fridge and season generously with the chopped Kalamata olives, toasted pine nuts, chopped parsley, lemon zest, lemon juice, sea salt and cracked black pepper. Serve aubergine in a range of tasty, nutritious veggie dishes, stews and salads.
To get started with this particular recipe, we must first prepare a few components. You can have sweet spiced aubergine, lemon & apricot stew using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sweet Spiced Aubergine, Lemon & Apricot Stew:
- Make ready 2 onions, chopped
- Prepare 2 tbsp olive oil
- Take 1 1/2 tsp ras al hanout
- Get 2 tsp paprika
- Take 1 tbsp ginger, grated
- Prepare 300 mls veg stock
- Take 1 generous pinch saffron
- Prepare 120 g dried apricots, halved
- Make ready 1 tbsp maple syrup
- Get 4 ripe tomatoes, roughly chopped
- Get Zest and juice of 1 lemon
- Make ready 2 aubergines, cut into large chunks
A simple, yet delicious roasted aubergine recipe. Brinjal pickle is a deliciously sweet and sticky chutney that takes the heat off the edge of any curry. Once you've made it once you'll be addicted to its rich flavour. Baba ganoush is made from smoked aubergines.
Instructions to make Sweet Spiced Aubergine, Lemon & Apricot Stew:
- Make up the stock then add the saffron, apricot halves and maple syrup to the hot stock. Leave to one side.
- Fry the onions in oil for a few minutes until soft, then add the spices and ginger and stir well. Cook for another few minutes.
- Add the stock and tomatoes to the pan giving it a good stir, then place the aubergine chunks on top. Add a well fitting lid and leave to simmer.
- Allow to stew on a medium/low heat for an hour until all the aubergine is soft and the sauce has thickened. To finish, stir through the lemon zest and juice just before serving.
Seasoned with lemon, tahini and garlic. Served with olive oil and pomegranate. It's delicious with fresh Using a hand blender, mix aubergine flesh into a paste. Spice it up with lemon juice, tahini, garlic, salt, maple syrup and pepper. This flavourful, make-ahead aubergine, chickpea and sweet potato curry will be popular with vegetarian guests.
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