Baked eggplant

Ingredients
2 cups flour
3 / 4 teaspoon powder Pkinj
3 / 4 teaspoon carbonate soda
1 / 2 teaspoon cinnamon
1 / 2 teaspoon ground ginger

             Salt and pepper
3 / 4 cup chopped walnuts
1 cup sugar
3 eggs
3 / 4 tablespoon lemon juice
2 / 3 cup oil
1 / 21 cup eggplant, peeled and grated (soaked in water)
1 / 2 cup raisins
The eggplant sauce
1 cup grilled eggplant and mashed
1 / 4 cup molasses dates

        Salt and pepper
Way
- Preheat oven to 180C Celsius.
- Mix the dry ingredients (flour - Pkinj powder - carbonate soda - ginger and cinnamon) in a deep bowl and season with a little salt and pepper, stirring using a wooden spoon or Aspatula.
- Add the walnuts with the sugar and continue stirring until the components overlap.
- In another bowl, beat eggs with lemon juice using a hand paddle, add oil while continuing to whipping for two minutes.
- Add the mixture gradually to the previous mix the dry ingredients with the kneading until the components merge and we get a homogeneous dough.
- Drain the eggplant from the water completely, add the dough former, then add raisins, stirring until incorporated components.
- Painted template toast with a little oil, pour the dough in the form of toast and bake oven for about 60 minutes or until full maturity, leave to cool slightly.
- In the meantime, prepare sauce, eggplant mix all ingredients in a deep bowl and stir until we get a somewhat thick sauce.
- Put the bread (without cutting) on ​​a serving plate, painted surface portion of the eggplant sauce