For Vegetable Layers

Cut the eggplant into ¼” thick round slices.  Cut each round into 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 hot tawa (griddle). Cover the eggplant and cook the slices until brown on both sides.

For the Red Sauce

Roast garlic until brown. Add onions and salt and roast for 2-3 minutes. Add tomatoes and mix well. Cook until tomatoes soften. Cool and blend the mixture to a smooth paste. Return the sauce to the heat and cook for a few minutes more. Add salt, oregano or mixed dried herbs and red chilli flakes. Cook until the sauce thickens to a medium consistency.

For the White Sauce

Blend the raw cashew nuts, salt, peppercorns, lemon juice and water. The cashew nuts will make the mixture thick, creamy and fluffy. The texture should be smooth and not granular. Add just enough water to obtain this consistency.

To Serve

Preheat the oven to 180 °C. Layer the serving dish with the eggplant slices at the bottom. Place the sliced, boiled potatoes on top of the eggplant slices. Next, layer with the red sauce. Now place a layer of eggplant and a layer of potatoes again. Then, layer with the white sauce. Continue until all the vegetables have been layered. Then mix the remaining red and white sauce. You will obtain a beautiful pinkish colour. Pour this over the contents. Place dish in the preheated oven and bake for 20-25 minutes. Serve piping hot, garnished with thinly sliced tomatoes, parsley and dollops of the white sauce.

Serves 4-6