2 medium to large aubergines (eggplants)
1 tbsp (15 ml) sea salt
4 tbsp (60 ml) olive oil
3 tbsp (60 ml) tomato puree (paste)
2.5 ml (1/2 tsp) ground cinnamon
1 clove garlic, crushed with a pinch of sea salt
freshly ground black pepper
1 tbsp (15 ml) sea salt
4 tbsp (60 ml) olive oil
3 tbsp (60 ml) tomato puree (paste)
2.5 ml (1/2 tsp) ground cinnamon
1 clove garlic, crushed with a pinch of sea salt
freshly ground black pepper
method
1. Cut the eggplants into 1 cm (3/8 in) slices.
2. Put them into a colander and sprinkle them with the salt.
3. Leave them to drain for 30 minutes.
4. Beat the remaining ingredients together.
5. Rinse the eggplant slices under cold water and pat them dry with absorbent paper.
6. Brush one side of the slices with half the tomato mixture.
7. Preheat the grill (broiler) to high.
8. Lay the slices on the hot rack, tomato side up, and grill (broil) them close to the heat for 2 minutes.
9. Turn them over, brush them with the remaining tomato mixture and cook them for a further 2 minutes.
2. Put them into a colander and sprinkle them with the salt.
3. Leave them to drain for 30 minutes.
4. Beat the remaining ingredients together.
5. Rinse the eggplant slices under cold water and pat them dry with absorbent paper.
6. Brush one side of the slices with half the tomato mixture.
7. Preheat the grill (broiler) to high.
8. Lay the slices on the hot rack, tomato side up, and grill (broil) them close to the heat for 2 minutes.
9. Turn them over, brush them with the remaining tomato mixture and cook them for a further 2 minutes.
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