Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, sweet spiced aubergine, lemon & apricot stew. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Sweet Spiced Aubergine, Lemon & Apricot Stew is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Sweet Spiced Aubergine, Lemon & Apricot Stew is something that I have loved my entire life.
Great recipe for Sweet Spiced Aubergine, Lemon & Apricot Stew. We had some aubergines in the #CookpadKitchen that we're looking a bit past their best. So I stewed them down with apricots, spices and saffron, and finished with fresh lemon zest and juice.
To get started with this particular recipe, we must prepare a few components. You can have sweet spiced aubergine, lemon & apricot stew using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Spiced Aubergine, Lemon & Apricot Stew:
- Prepare 2 onions, chopped
- Take 2 tbsp olive oil
- Take 1 1/2 tsp ras al hanout
- Prepare 2 tsp paprika
- Take 1 tbsp ginger, grated
- Take 300 mls veg stock
- Prepare 1 generous pinch saffron
- Get 120 g dried apricots, halved
- Make ready 1 tbsp maple syrup
- Prepare 4 ripe tomatoes, roughly chopped
- Prepare Zest and juice of 1 lemon
- Prepare 2 aubergines, cut into large chunks
In a wide fry pan fry the garlic in a little olive oil for a few seconds then stir in the ginger cumin, harissa, honey and lemon juice. Add enough water to cover the base of the pan and to thin the mixture then lay aubergine slices into. Pour in the coconut milk, then add the tamarind water, fish sauce and sugar. Stir well, bring to the boil, than add the sweet potato.
Steps 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.
This Moroccan aubergine and sweet potato stew recipe is one awesome pot of spicy, fragrant, tastebud tantalising deliciousness! It encompasses some of my favourite things about Moroccan cooking; aromatic spices, sweet dried fruit, salty olives, rich nuts and vibrant pomegranate and fresh herbs. All the flavours combine to create a vegan and gluten free dish that is totally healthy and. Heat the oil and sesame oil in a large frying pan or wok over medium-high heat. Fry in the olive oil until golden brown, remove and drain on kitchen paper.
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