Gujarti eggplant and sweet potato lasagna with kadi sauce

Ingredients for Gujarat eggplant and sweet potato "lasagna" with kadi sauce

• 450 g sweet potatoes, peeled

• 225 g aubergine, unpeeled, ends trimmed

• 225 g courgette, ends trimmed

• 115 g red pepper, deseeded

• 115 g green pepper, deseeded

• 60 ml canola oil

• 120 g chopped unsalted roasted peanuts

• 5 ml salt

• 360 g gram flour (besan)

• 720 ml water

• 5 ml finely chopped fresh ginger

• 2.5 ml finely chopped fresh Thai green chile

• 2.5 ml ground turmeric

• 15 ml soured cream

• 10 ml salt

• 1.25 ml citric acid powder (see Note)

• Cooking spray

For serving:

How to make Gujarat eggplant and sweet potato "lasagna" with kadi sauce

1. Prepare the tomato masala and set it aside.

2. Prepare the vegetables for the filling, keeping each type separate:

   • Cut the sweet potatoes into 1.25 cm (1/2-inch) cubes.

   • Cut the eggplant into 1.25 cm (1/2-inch) cubes.

   • Halve the courgette crosswise. Stand one half upright and slice four 1.25 cm (1/2-inch) pieces of flesh from around the centre seeds, then dice the flesh into 1.25 cm (1/2-inch) cubes and discard the seeds. Repeat with the other half.

   • Cut the bell peppers into 1.25 cm (1/2-inch) squares.

3. In a large frying pan, heat the oil over medium-high heat until it shimmers.Stir in the sweet potatoes and sauté for about 5 minutes, stirring occasionally, until they are partially cooked but still a bit crunchy.

4. Stir in the eggplant and cook for 4 minutes, stirring frequently.

5. Add the courgette and cook until it is soft, approximately 5 minutes.

6. Add the bell peppers and sauté for 1 minute.Transfer the vegetables to a large bowl, then add the peanuts, tomato masala, and salt, mixing well.

7. Ensure you have a wide, clean surface ready for working with the dough.

8. In a medium saucepan, whisk together the gram flour and water until smooth.Add the ginger, green chilli, turmeric, yogurt, salt, and citric acid.Cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, for 9–10 minutes until the batter is very thick, resembling thick pastry cream or choux pastry.

9. Turn the dough out onto the counter. Working quickly and using an offset spatula, spread it into a thin rectangular sheet, approximately 60 x 50 cm (24 x 20 inches).

10. Use a paring knife to trim the rectangle to an 18-inch square, discarding the trimmings or snacking on them.Cut the square into four equal 23 cm (9-inch) squares.The dough cools and sets quickly, allowing you to peel each square off the counter easily as needed.

11. Preheat the oven to 190°C (375°F).Grease a 23 cm (9-inch) square baking dish with cooking spray.

12. Spread one quarter of the vegetable mixture evenly into the bottom of the baking dish, pressing down lightly with the back of a spoon to compact it.

13. Position one lasagna sheet over the vegetables so that it fits snugly in the pan.Repeat with the remaining three portions of vegetables and three lasagna sheets, finishing with a lasagna sheet on top.

14. Cover the lasagna with a square of parchment paper, then cover the dish with foil.Place it on a baking tray and bake for 40 minutes.

15. Meanwhile, prepare or reheat the kadi sauce.

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

Disclaimer
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.