Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, aubergine stew. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Aubergine stew is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Aubergine stew is something which I’ve loved my entire life.
Finally add in the aubergine, chickpeas, salt and apple cider vinegar, cooking for another few minutes until the chickpeas are warmed through. Serve your stew with a dollop of coconut yoghurt and a sprinkling of chopped coriander. Drain the chickpeas and bring to the boil in a pan of salted water.
To begin with this particular recipe, we must 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:
- Take Clove garlic, chopped
- Get Onion, chopped
- Take Olive oil
- Make ready 1 aubergine, washed and chopped
- Make ready 1-2 tomatoes, washed and chopped
- Prepare Small tin of chopped tomatoes
- Take to taste Chilli flakes
- Prepare Teaspoon capers
- Take Pitted black olives
- Make ready Squeeze fresh lemon
- Get to taste Salt
- Make ready Couscous or bread to serve
Eggplant is a wonderful vegetable (though technically, it's a fruit) and I cook it quite often. So guys, enough of the chat. Here is how to make this caponata aubergine stew. It is really, really awesome for me when you make any one of my recipes.
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
Incredible Sicilian aubergine stew with couscous. Incredible Sicilian aubergine stew with couscous "This is a fantastic dish from southern Italy that the Sicilians are super proud of - and so they should be - it's a complete joy to eat. The trick is not to cut the aubergine chunks too small or they will take on too much oil and become. This recipe is a hearty stew inspired by the flavors of a Moroccan dish called zaalouk - which is a warm salad of cooked eggplant and tomato. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes.
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