Eggplant with Garlic

Name: Eggplant with Garlic
Yield: 5
Ingredients: 10 small eggplants; boiling water; 10 garlic cloves, peeled; 2 tablespoons olive oil; 1/2 cup water; juice of 1/2 lemon; 1/2 teaspoon tomato extract; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon turmeric powder; 1/4 teaspoon ground cinnamon

1
10 small eggplants
2
boiling water
3
10 garlic cloves, peeled
4
2 tablespoons olive oil
5
1/2 cup water
6
juice of 1/2 lemon
7
1/2 teaspoon tomato extract
8
3/4 teaspoon salt
9
1/4 teaspoon black pepper
10
1/4 teaspoon turmeric powder
11
1/4 teaspoon ground cinnamon

Ingredients

1
10 small eggplants
2
boiling water
3
10 garlic cloves, peeled
4
2 tablespoons olive oil
5
1/2 cup water
6
juice of 1/2 lemon
7
1/2 teaspoon tomato extract
8
3/4 teaspoon salt
9
1/4 teaspoon black pepper
10
1/4 teaspoon turmeric powder
11
1/4 teaspoon ground cinnamon

Directions

1
In a pan, place the eggplants, cover with boiling water and cook for 5 minutes
2
Drain and rinse with cold water, then pat dry
3
Make 3 vertical cuts in each eggplant
4
Cut each garlic clove into 3 pieces and place one piece in each cut
5
Heat the olive oil and fry the eggplants for 5 to 7 minutes, 3 at a time, adding more oil if needed
6
Remove and place in a refractory or baking dish, in a single layer
7
Mix the remaining ingredients and spread over the eggplants
8
Put it in a moderate oven (170°C) and bake covered for 30 minutes
9
Uncover and bake for another 30 minutes, or until the liquid has evaporated
10
Chill and serve cold, 5 portions