Baked Eggplants with Tomato Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams Eggplant
- salt
- 5 garlic cloves
- 1 sm jar crushed Tomatoes (400 grams)
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- Ground allspice (1/4 tsp)
- olive oil (for cooking)
Preparation steps
1.
Rinse eggplants and cut into 1 cm (approximately 1/2 inch) thick slices, season with a little salt and place into a colander for about 30 minutes. Peel garlic and cut into slices.
2.
Pat eggplant slices dry. Heat oil in a large pan and cook eggplant slices, few at a time, until golden yellow on both sides. Drain on paper towels.
3.
Heat 1 tablespoon of oil in a pan and saute garlic for a few seconds. Add tomatoes, including juice, and vegetable broth. Season with salt, pepper and allspice and simmer for 15 minutes.
4.
Layer eggplant slices in a baking pan and spread each layer with tomato sauce. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Remove from the oven and serve.
