Peel one large fresh eggplant, cut into flat square-shaped pieces, 4 inch by 4 inch by 1/2 inch thick.
Salt them and set aside.
Heat 3 tablespns olive oil, add 1/2 tsp asfoetida,
( 2 cloves garlic and one small onion are also in the sauce, fried, in traditional greek recipes, no asfoetida )
add 2 tsps. cumin, coriander, 1 tsp black pepper and anise seed or fennel seed. fry lightly
Add 2/3 cup crushed tomatoes, small pat of butter.
Add 1/4 tsp ground cloves and cinnamon
add 2 teasps. basil, methi fenugreek leaf, oregano set aside
( 2 cloves garlic and one small onion are also in the sauce, fried, in traditional greek recipes, no asfoetida )
Blot the eggplant pieces dry, as the salt has sweated out some bitterness by now.
Oil a large flat pan, and place eggplant, oiled both sides, in the pan, and bake at 400 degrees farenheit for 25 minutes to 1/2 hour.
Remove and cool a bit, then in smallish but deep oiled casserole dish, lay out a covering of the pieces flat on the bottom. Add some of the sauce, not too much ! and 1/2 cup grated mozzarella and good heavy sprinkle of parmesan cheese. Add another layer of the eggplant, more tomato sauce, cheese on top. A third layer can be done, but in any case have enough cheese on top to form a pizza-like top.
Bake at 350 for 20-25 minutes. offer with rice, and nimbu pani ie very light lemonaid.
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