Tri-Colour Bake
Ingredients
For the green sauce
- 250g Palak (spinach)
- 1/2 onion chopped
- 3 cloves garlic finely chopped
- salt to taste
- 1 kg tomatoes - peeled and chopped
- 2 onions finely chopped
- 8 cloves garlic finely chopped
- 2 carrots grated
- stalk of celery finely chopped
- oregano or basil
- red chilli flakes (optional)
- salt
- 1/4 cup whole wheat flour
- 2 cups soy milk
- 1 tbsp olive oil (optional)
- salt
- pepper
- 2 Large Eggplants
- 1 cup whole wheat bread crumbs
- 1 tsp olive oil
Green Sauce
Blanche the spinach. Steam sauté the onions and garlic. Blend it all together and add salt to taste.
Tomato Sauce
Steam sauté the onions and garlic. Add grated carrots and celery and cook till the carrots go limp. Add tomatoes, cover and cook till the sauce thickens to form a pasty consistency, stirring occasionally. Add herbs and salt as needed. Take off the flame.
Bechamel sauce
Roast the wheat flour on a low flame till golden and the smell tells you it is cooked. Add soya milk and stir till it thickens. If you stop stirring you will get lumps. Add salt and pepper to taste. Add olive oil to add a bit of flavor.
To complete the dish
Slice the eggplant into 1 cm thick rounds and grill or back on a lightly greased tray in the oven turning over once till its fully cooked. In a baking dish, dish out the spinach at the bottom. Put a layer of grilled eggplants. Add the tomato sauce layer. Put another layer of eggplants. Pour over the béchamel. Dip the whole wheat bread crumbs in a bit of oil, and lightly sprinkle on top. Bake and serve hot.
