Eggplants with Spinach Leaves and Tomato Sauce

Summary

Ingredients

• 2 onions)
• 4 tablespoon butter
• 4 tablespoon ginger root, grated
• 2 cloves garlic)
• 4 tablespoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon cardamom powder
• 1 teaspoon turmeric powder
• 0.5 teaspoon ½ clove powder
• 1 teaspoon cayenne pepper
• 1 small Can (s) tomato (s), approx. 400 g
• 1 tablespoon sugar, brown
• 3 eggplant (s)
• salt and pepper
• 3 tablespoon oil for frying
• 400 g frozen spinach or 500 fresh spinach
• 1 bunch coriander greens
• 100 ml water

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Instructions

1. Peel the onions, cut into small cubes and sweat in butter until golden. Add the grated ginger and chopped garlic and fry briefly. Then add all the spices and sweat a little too.
2. Add tomatoes, water and brown sugar to the onion mixture and cook for about 10 minutes, stirring occasionally and keeping warm.
3. Cut the aubergines lengthways into approx. 1 cm thick slices. Season with salt and pepper and fry one after the other in the pan until golden brown, remove and keep warm.
4. Thaw and cook the frozen spinach without water in a saucepan, stirring occasionally, and add a little water if the spinach is fresh. Salt and pepper.
5. Briefly heat the tomato sauce again. Arrange the aubergine slices on plates, spread the spinach leaves on the surface and add a few spoons of the tomato sauce on top. Serve sprinkled with sliced, fresh coriander.
6. It goes well with flatbread, curry rice or Indian dal.