Tri-Colour Bake


For the green sauce

  • 250 gms palak (spinach)
  • 1/2 onion chopped
  • 3 cloves garlic finely chopped
  • salt to taste

For the red sauce

  • 1 kg tomatoes, 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 to taste

For the Béchamel sauce

  • 1/4 cup whole wheat flour
  • 2 cups soy milk
  • salt and pepper to taste

Other Ingredients

  • 2 large eggplants
  • 1 cup whole wheat bread crumbs


To make the Sauces

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.

To complete the dish

Slice the eggplant into 1 cm thick rounds and grill on a 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 the béchamel over this. Sprinkle the whole wheat bread crumbs on top. Bake and serve hot.

Serves 3-4