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Eggplant, baked in tomato and cinnamon sauce

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Eggplant, baked in tomato and cinnamon sauce

When I first saw this recipe, very surprised. Cinnamon? With eggplant and tomatoes? But risk has to cook and do not regret it. Very tasty and unusual combination. Help yourself.


Cooking time- Number of servings4

Ingredients for Eggplant, baked in tomato and cinnamon sauce




Step-by-step instruction of cooking Eggplant, baked in tomato and cinnamon sauce


Step 1

Eggplant cut into slices 1 cm thick, add salt and leave for 30 minutes.


Step 2

Then they are a little dry, fry in olive oil on each side until Golden brown and put on paper towel.


Step 3

While the eggplants are roasting, make sauce. Garlic peel and crush with a knife blade. Of course, you can use the frog or chop it up. But I in this recipe like roasted garlic. :-[


Step 4

With tomatoes remove the skin and finely chop.


Step 5

Fry the garlic until light Golden brown in olive oil.


Step 6

To garlic add the tomatoes, broth. Leave them for 15 minutes on low heat. At the end add the paprika and cinnamon and saute for 5 minutes.


Step 7

The form greased with olive oil, place some eggplant.


Step 8

Eggplants - a few spoonfuls of the sauce.


Step 9

Alternate until the vegetables and sauce over.


Step 10

Bake in a preheated 210 C oven for 15 minutes.