Steps to Make Gordon Ramsay Sweet Spiced Aubergine, Lemon & Apricot Stew

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet spiced aubergine, lemon & apricot stew. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sweet Spiced Aubergine, Lemon & Apricot Stew is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Sweet Spiced Aubergine, Lemon & Apricot Stew is something which I have loved my whole life. They are fine and they look fantastic.

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. Brinjal pickle is a deliciously sweet and sticky chutney that takes the heat off the edge of any curry.

To get started with this recipe, we must first prepare a few components. You can cook sweet spiced aubergine, lemon & apricot stew using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sweet Spiced Aubergine, Lemon & Apricot Stew:

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

Turn the heat to low and simmer until tender. Season with chilli powder and salt to taste. Stir the spring onions and toasted coconut chips into the aubergine mix. Top with the tiger prawn and serve with the mango salsa.

Steps 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.

Stir the spring onions and toasted coconut chips into the aubergine mix. Top with the tiger prawn and serve with the mango salsa. Aubergines in lasagne, aubergines in salads, aubergines in pasta dishes –they're everywhere! Spiced lamb cutlets with smoked aubergine. We've coated these cutlets in a spicy marinade for a The best stew for lamb.

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