Eggplants with Spinach Leaves and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Add tomatoes, water and brown sugar to the onion mixture and cook for about 10 minutes, stirring occasionally and keeping warm.
- 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.
- 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.
- 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.
- It goes well with flatbread, curry rice or Indian dal.
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