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Ingredients
Eggplant and Tomato Sauce Gratin
- Ingredients
- 500 grams Eggplant
- salt
- 5 garlic cloves
- 3 Tbsps olive oil
- 600 grams diced Tomatoes (canned)
- salt
- freshly ground peppers
- ¼ tsp Ground cinnamon
- ¼ tsp Ground allspice
- Fat (for the pan)
- parsley (for garnishing)
Rinse and dry eggplants, trim ends and cut into 1 cm (approximately 1/2 inch) thick slices. Sprinkle with salt and let stand for about 30 minutes in a colander. Peel garlic and cut into slices.
Pat dry eggplant slices. Heat 2 tablespoons of oil in a large pan and cook eggplant slices, few slices at a time, until golden yellow on both sides. Drain on paper towels. Heat 1 tablespoon of oil in a pan and saute garlic for a few seconds, add tomatoes and vegetable stock, season with salt, pepper, cinnamon and allspice and simmer for 15 minutes.
Arrange eggplant slices with tomato sauce in 4 small oval greased casserole dishes and bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Garnish with parsley and serve with fresh ciabatta, if desired.
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |