Sweet Spiced Aubergine, Lemon & Apricot Stew
Sweet Spiced Aubergine, Lemon & Apricot Stew

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sweet spiced aubergine, lemon & apricot stew. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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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. The result is this thick, sweetly.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Sweet Spiced Aubergine, Lemon & Apricot Stew:
  1. Take 2 onions, chopped
  2. Take 2 tbsp olive oil
  3. Get 1 1/2 tsp ras al hanout
  4. Make ready 2 tsp paprika
  5. Make ready 1 tbsp ginger, grated
  6. Prepare 300 mls veg stock
  7. Take 1 generous pinch saffron
  8. Make ready 120 g dried apricots, halved
  9. Take 1 tbsp maple syrup
  10. Take 4 ripe tomatoes, roughly chopped
  11. Make ready Zest and juice of 1 lemon
  12. Prepare 2 aubergines, cut into large chunks

The sweet spiced aubergine is almost a curry. In fact it would taste very well with rice but I like to load up warmed flatbreads or pittas generously, top it with a cooling herby yogurt, wrap or fold and scoff. Fry in the olive oil until golden brown, remove and drain on kitchen paper. In a saucepan, sweat the onions and garlic until soft.

Instructions to make Sweet Spiced Aubergine, Lemon & Apricot Stew:
  1. Make up the stock then add the saffron, apricot halves and maple syrup to the hot stock. Leave to one side.
  2. 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.
  3. 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.
  4. 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.

Fry in the olive oil until golden brown, remove and drain on kitchen paper. In a saucepan, sweat the onions and garlic until soft. Add all the spices and cook for two minutes. In a large bowl, mix the aubergine, bread, tomatoes, cucumbers, parsley, lemon juice and remaining onion, and divide between plates. Top with a spoonful of yoghurt and the coriander paste.

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