Gujarti Aubergine and Sweet Potato "Lasagne" with Kadi Sauce

Ingredients for Gujarti Aubergine and Sweet Potato "Lasagne" with Kadi Sauce

• A Tomato Masala

• 450g sweet potatoes, peeled

• 230g aubergine, unpeeled, ends trimmed

• 350g courgette, ends trimmed

• 1/2 large red pepper (110g)

• 1/2 large green pepper (110g)

• 60ml canola oil

• 120ml chopped unsalted roasted peanuts

• 1 teaspoon salt

• 240ml gram flour (besan)

• 725ml water

• 1 teaspoon finely chopped fresh ginger

• 1/2 teaspoons finely chopped fresh Thai green chilli

• 1/2 teaspoons ground turmeric

• 1 tablespoon whole-milk yoghurt

• 2 teaspoons salt

• 1/4 teaspoons citric acid powder (see Note)

• Cooking spray

• Kadi Sauce, for serving

How to make Gujarti Aubergine and Sweet Potato "Lasagne" with Kadi Sauce

Prepare the tomato masala and set aside.

Prep the vegetables for the filling, keeping all of them separate: •Cut the sweet potatoes into 1/2-inch cubes. •Cut the aubergine into 1/2-inch cubes. •Halve the courgette crosswise. Stand one of the halves up and cut four 1/2-inch slices of flesh from around the seeds in the centre. Dice the flesh into 1/2-inch cubes (discard the seeds. Repeat with the other half. •Cut the peppers into 1/2-inch squares.

In a large skillet, heat the oil over medium- high heat until it shimmers. Stir in the sweet potatoes and sauté, stirring occasionally, until parcooked and still a bit crunchy, about 5 minutes. Stir in the aubergine and cook for 4 minutes, stirring frequently. Add the courgette and cook until the courgette is soft, about 5 minutes. Add the peppers and sauté for 1 minute. Transfer the vegetables to a large bowl. Add the peanuts, tomato masala, and salt and mix well.

Have ready a wide expanse of very clean counter space.

In a medium saucepan, whisk together the gram flour and water until smooth. Add the ginger, green chilli, turmeric, yoghurt, salt, and citric acid. Cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the batter is very thick, 9 to 10 minutes. (It will resemble thick pastry cream or cream puff dough.)

Turn the dough out onto the counter. Working quickly and using an offset spatula, spread it into a very thin (1/8-inch-thick) rectangular sheet roughly 24x20 inches. Use a paring knife to trim the rectangle to an 18-inch square. (Discard the trimmings or snack on them.) Then cut that square into four precise 9-inch squares. The dough cools and sets quickly so you will be able to peel each of the four squares off the counter easily as you need them.

Preheat the oven to 191°C. Grease a 9-inch square baking dish with cooking spray.

Preheat the oven to 191°C. Grease a 9-inch square baking dish with cooking spray.

Spread one-fourth of the vegetable mixture evenly into bottom of the pan, pressing down lightly on it with the back of a spoon so it gets into the corners and is compact rather than loose.

Position one of the lasagne sheets over the vegetables so that it fits exactly in the pan. Repeat with the remaining three portions of vegetables and three lasagne sheets, ending with a lasagne sheet.

Cover the lasagne with a 9-inch square of parchment paper, then cover the dish with foil. Place is on a baking sheet and bake for 40 minutes.

Meanwhile, make (or reheat) the kadi sauce.

To serve, cut the lasagne into six rectangles. Serve in large pasta bowls with kadi sauce ladled over each portion.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.