Recipe

Eggplant Parmesan (Baked eggplant dish) - oil-free! Dairy-free!

Prep Time
1 hour 30 minutes
Cook Time
1 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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