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
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.
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