Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Aubergine Ragout. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Aubergine Ragout Recipe. Scoop out center and seeds of eggplant halves. Drain off the fluid that collects, rinse well, and pat dry.
You can have Aubergine Ragout using 14 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Aubergine Ragout
Take of 1 Stage.
Prepare 1 of large aubergine.
Prepare 1 teaspoon of kosher salt heeping.
You need of 2 Stage.
You need 1 of large white onion.
It’s 1/4 cup of minced garlic.
You need 1 pound of black Angus ground beef 80/20.
Prepare 1/2 cup of Cabernet Sauvignon.
It’s 29 ounce of can of whole tomatoes.
You need 1 teaspoon of ground white pepper powder.
You need To taste of pink Himalayan salt or kosher salt.
Take of 3 Stage.
It’s 1/4 cup of capers and the juices.
Prepare 2 tablespoons of heeping concentrated tomato paste.
When it is hot, add the onions and saute them, covered, over low.Add the aubergine with another spray of oil and fry until golden.Tip in the chopped tomatoes, spices, harissa paste and a splash of water.Pulse the cauliflower in a food processor until it starts to look like grains.
Aubergine Ragout instructions
Peel the aubergine then dice it into bite sized pieces..
Add the kosher salt to the diced aubergine. Stir well and allow to sit 15 minutes. Drain the liquids off the diced aubergine and discard the liquids. I use this concentrated tomato paste 2x the concentration..
Dice the onion. Start browning the ground beef add the salt, garlic, white pepper powder, and onion. Remember that when you salt the meat that you also have salted the aubergine. Add the aubergine..
Drain the liquids of the tomatoes in the pot then crush the tomatoes a bit. Stir well and simmer 15 minutes. Add in the wine. Stir and simmer 10 minutes..
Add the tomato paste stir and allow to reduce and thicken. After 8 minutes of stirring and reducing add the capers..
Give it a good stir cover and let rest 10 minutes. Serve I hope you enjoy!!!!!.
Let's not confuse it with ragu, which is Italian pasta sauce.While there are zillion stew varieties, today, I am going to share Mediterranean eggplant ragout, of course, inspired by the Sajj menu.Meanwhile, heat the olive oil in a large saucepan.
Heat another spray of olive oil in a large non.If you love anything with eggplant, you'll surely enjoy this flavorful Turkish appetizer, or meze, called şakşuka (shahk-SHOO-kah). Şakşuka is a vegetarian medley of eggplant and zucchini squash, fried in olive oil and mixed with a tomato sauce made from green and red peppers, onions, and garlic.Meanwhile, bring well-salted pot of water to boil.Continue to cook until most of the water has reduced.Serve the warm ragu on top of a generous serving of.
