Ingredients for Vegetable Layers
- 2 medium purple/black eggplants, variety with least seeds
- 4-5 potatoes, steamed
- Pinch of salt
Ingredients for the Red Sauce
- 6-8 tomatoes, cut into large chunks
- 2 medium onions, finely chopped
- 4-6 cloves garlic, finely chopped
- salt to taste
- a pinch of oregano or dried mixed herbs
- a pinch of red chilli flakes
Ingredients for the White Sauce
- 1 ½ cups raw cashews (unsoaked)
- ½ cup water
- 10 peppercorns
- Salt to taste
- 2-4 tablespoons lime juice
- Cut the eggplant into round slices, ½ inch thick. Cut each round in half. Sprinkle salt over the slices and leave for 5 minutes.
- When the eggplant softens, place the semi-circular slices (with the water that has been released) on a tava.
- Cover the eggplant and cook the slices until brown on both sides.
- Steam the potatoes. Slice into rounds slightly less than ½ inch thick.
Method for the red sauce
- Sauté garlic until brown. Add the finely chopped onions and salt. Sauté for 2-3 minutes, then add the roughly chopped tomatoes.
- When cooked, blend vegetables into a smooth paste.
- Put the sauce back on to heat and cook for a few more minutes.
- Add salt, oregano, dried herbs to taste. Cook until the sauce thickens to a medium consistency.
Method for the white sauce
- Blend the raw cashews, salt, peppercorns, lime juice and water.
- The cashews will make a thick, creamy fluffy texture. The texture should be smooth and not granular.
- Add just enough water to get this consistency.
- Layer the serving dish with the eggplant slices at the bottom.
- Place the sliced, boiled potatoes on top of eggplant slices.
- Next layer with the red sauce.
- Now place a layer of eggplant and a layer of potatoes again.
- Next layer with the white sauce.
- Continue until all the vegetables have been layered.
- Then mix the remaining red and white sauce. It has a beautiful pinkish colour. Pour this over the contents.
- Put dish in the oven to bake for 10-15 minutes and serve piping hot.
- Garnish with thinly sliced tomatoes, parsley and dollops of the white sauce.