Eggplant Slices with Tomato Sauce
Eggplant slices with tomato sauce is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g eggplant
- Salt
- 5 garlic cloves
- 3 tbsp olive oil
- 600 g diced tomatoes (canned)
- Salt
- pepper (ground)
- 0.25 tsp cinnamon powder
- 0.25 tsp allspice powder
- fat (for greasing the pans)
- parsley (for garnish)
Instructions
-
1.
Wash, trim and cut the eggplant into about 1 cm thick slices. Sprinkle with a little salt and let stand in a colander for about 30 minutes. Preheat the oven to 200 °C (400 °F) with upper‑and lower‑heat. Peel the garlic and slice it thinly.
-
2.
Pat the eggplant dry. Heat 2 tbsp oil in a large pan and fry the eggplant slices in batches over medium heat until golden yellow, draining on kitchen paper. In 1 tbsp oil briefly sauté the garlic, add the tomatoes with vegetable broth, season with salt, pepper, cinnamon and allspice, and simmer for 15 minutes.
-
3.
Taste again. Layer the eggplant and tomato sauce in four small, oval, greased baking dishes and bake in the preheated oven for about 15 minutes. Remove and serve garnished with parsley. Fresh ciabatta pairs well.
