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🍽️ Baked Aubergines in Spicy Tomato Sauce

105 kcal · 30 min · 4 servings

Ingredients

• 500 g eggplant
• salt
• 5 garlic cloves
• 1 can diced tomatoes (400 g)
• 100 ml vegetable broth
• salt
• pepper (from the mill)
• cinnamon and allspice powder (1/4 tsp each)
• olive oil (for frying)

Instructions

1. 1. Wash the aubergines thoroughly under running water.
2. 2. Remove the green stem ends from the aubergines.
3. 3. Slice the aubergines into rounds about 1 centimeter thick.
4. 4. Sprinkle the slices evenly with a little salt.
5. 5. Place the salted aubergine slices into a colander.
6. 6. Let the aubergines drain for 30 minutes.
7. 7. Peel the garlic cloves of their skin.
8. 8. Slice the garlic into thin pieces.
9. 9. Pat the aubergine slices dry with kitchen paper.
10. 10. Heat oil in a large frying pan.
11. 11. Fry the aubergines in batches until golden yellow over medium heat.
12. 12. Place the fried aubergines on kitchen paper to absorb excess fat.
13. 13. Heat 1 tablespoon of oil in a clean pan.
14. 14. Fry the garlic slices briefly.
15. 15. Add the tomatoes along with their juice to the pan.
16. 16. Pour in the vegetable broth.
17. 17. Season the sauce with salt and pepper.
18. 18. Add a pinch of cinnamon to the sauce.
19. 19. Add a pinch of allspice to the sauce.
20. 20. Let the sauce simmer for 15 minutes.
21. 21. Finally, adjust the seasoning of the sauce with salt and pepper.
22. 22. Grease a baking dish with a little oil or butter.
23. 23. Layer the fried aubergines and the tomato sauce alternately in the dish.
24. 24. Preheat the oven to 200 degrees.
25. 25. Place the baking dish in the center of the oven.
26. 26. Bake the dish for about 15 minutes.

Nutrition per serving

• kcal: 105
• Protein: 2 g · Fett/Fat: 8 g · Carbs: 6 g