Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, aubergine ragout. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Aubergine Ragout is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Aubergine Ragout is something that I have loved my whole life.
Scoop out center and seeds of eggplant halves. Drain off the fluid that collects, rinse well, and pat dry. Heat olive oil in large saucepan over medium heat.
To get started with this recipe, we must first prepare a few components. You can cook aubergine ragout using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine Ragout:
- Make ready 1 Stage
- Take 1 large aubergine
- Make ready 1 teaspoon kosher salt heeping
- Make ready 2 Stage
- Make ready 1 large white onion
- Make ready 1/4 cup minced garlic
- Make ready 1 pound black Angus ground beef 80/20
- Make ready 1/2 cup Cabernet Sauvignon
- Take 29 ounce can of whole tomatoes
- Make ready 1 teaspoon ground white pepper powder
- Take To taste pink Himalayan salt or kosher salt
- Make ready 3 Stage
- Get 1/4 cup capers and the juices
- Get 2 tablespoons 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.
Steps to make Aubergine Ragout:
- 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!!!!!
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.
So that’s going to wrap this up for this special food aubergine ragout recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
