Eggplant Parmesan

Ingredients for Vegetable Layers

  • 2 medium purple/black eggplants, variety with least seeds
  • 4-5 potatoes, steamed
  • Pinch of salt

Method

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.

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

Method

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.

Ingredients for the White Sauce

  • 1 ½ cups raw cashews (unsoaked)
  • ½ cup water
  • 10 peppercorns
  • Salt to taste
  • 2-4 tablespoons lime juice

Method

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.

To Serve:

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.

Serves 4-6