Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, aubergine stew. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Aubergine stew is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Aubergine stew is something which I’ve loved my whole life. They are nice and they look fantastic.
When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook Season the stew to taste, then drizzle with extra virgin olive oil. Serve the stew with the couscous and sprinkle. I couldn't love aubergine any more than I do.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook aubergine stew using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Aubergine stew:
- Get Clove garlic, chopped
- Make ready Onion, chopped
- Take Olive oil
- Take 1 aubergine, washed and chopped
- Make ready 1-2 tomatoes, washed and chopped
- Get Small tin of chopped tomatoes
- Take to taste Chilli flakes
- Prepare Teaspoon capers
- Make ready Pitted black olives
- Prepare Squeeze fresh lemon
- Make ready to taste Salt
- Make ready Couscous or bread to serve
Aubergines take a little longer to cook than you might think, so make sure they are succulently soft before serving this vegetarian dish. If the stew looks very soupy, let the liquid bubble away for a few more minutes. Moroccan Chickpea and Vegetable Stew with Couscous. Find aubergine stew stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
Instructions to make Aubergine stew:
- Sweat off the garlic and onions for a few mins. Add the aubergine and cook for another 4-5 mins
- Add fresh and chopped tomatoes, chilli and salt to taste. Stir and cook for 15 mins on low
- Add capers and chickpeas. Cook for another 3-4 mins
- Serve with olives on a bed of couscous or with fresh bread
Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats. This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée. This classic Mediterranean aubergine stew, caponata, is as tasty as it is versatile. Serve hot with couscous or crusty bread, as an accompaniment to lamb or chicken, or have cold with salad or crostini. Tamarind can be found in most big supermarkets these days and keeps for millennia in the fridge (get the one without the seeds in for ease of use).
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