Prep Time: 01 Hour 30 minutes

Cook Time: 01 Hour

Servings: 4-6 Servings

Ingredients

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

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.

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.

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.

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