Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, aubergine stew. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Aubergine stew is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Aubergine stew is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook aubergine stew using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine stew:
- Get Clove garlic, chopped
- Prepare Onion, chopped
- Make ready Olive oil
- Prepare 1 aubergine, washed and chopped
- Make ready 1-2 tomatoes, washed and chopped
- Prepare Small tin of chopped tomatoes
- Prepare to taste Chilli flakes
- Get Teaspoon capers
- Prepare Pitted black olives
- Take Squeeze fresh lemon
- Make ready to taste Salt
- Make ready Couscous or bread to serve
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. Here is a dinner suggestion in case you are looking for a new recipe to try over the weekend. We first made this stew for lunch a few days ago. 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.
Steps 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
Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre. 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. Full of fragrant spices, harissa is reminiscent of Moroccan cuisine and works wonderfully here in this simple stew.
So that is going to wrap it up with this special food aubergine stew recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
