Sweet Spiced Aubergine, Lemon & Apricot Stew. Delicate white sea bass served with a wonderfully spicy aubergine and tomato relish. Top Tip for making Spiced Aubergine Brinjal Pickle. Tamarind is the sweet-sour pulp from the tamarind pod.
Add the cooked aubergine to the lamb, stir in the pomegranate molasses, season, and cook gently for a few minutes to allow the flavours to mingle. Spiced Aubergine recipe: Chunks of aubergine are coated in a rich sauce and sprinkled with sesame seeds to make an unusual side dish that is quick to cook. This straightforward yet versatile vegetarian dish can be served hot, warm or cold, as the occasion demands. You can have Sweet Spiced Aubergine, Lemon & Apricot Stew using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Sweet Spiced Aubergine, Lemon & Apricot Stew
- It's 2 of onions, chopped.
- Prepare 2 tbsp of olive oil.
- It's 1 1/2 tsp of ras al hanout.
- You need 2 tsp of paprika.
- Prepare 1 tbsp of ginger, grated.
- You need 300 mls of veg stock.
- Prepare 1 of generous pinch saffron.
- Prepare 120 g of dried apricots, halved.
- It's 1 tbsp of maple syrup.
- You need 4 of ripe tomatoes, roughly chopped.
- Prepare of Zest and juice of 1 lemon.
- It's 2 of aubergines, cut into large chunks.
Carefully char the whole aubergines over an open flame until blackened all over. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat.
Sweet Spiced Aubergine, Lemon & Apricot Stew step by step
- 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..
Stir in the sweet potato and carrots, coating in the spices. Pour in the vegetable stock, bring to a boil, then reduce to simmer. Season with salt and pepper, the juice of a lemon and remove from the heat. Blend the soup until smooth and creamy. Try our vegetarian recipe for spiced aubergine and tomatoes with yogurt.