1 tbsp sunflower oil and extra for greasing the aubergines
Grease the Aubergines with oil, make a couple of slits with a knife and then grill until they are cooked in the inside, turning occasionally.
Remove skin and chop the aubergine up finely.
In a pan heat oil add the cumin seeds once they crackle add the garlic and chilies then add the finely chopped aubergine. Add the spices and finely the spring onions.
Cook for about 5 minutes.
2 large Aubergines sliced about 1 cm thick
Oil to shallow fry the aubergines
Slice the aubergines and shallow fry both sides and leave to cool down.
RED SAUCE TO DRIZZLING OVER THE MIDDLE OF THE AUBERGINE STACK
1 packet Pomo tomatoes
1 clove Garlic chopped finely
1-2 green chilies sliced finely
1 small Ginger finely chopped
2 tbsp Corriander finely chopped
1 tsp Garam masala
1 -2 tsp chili powder
Salt and Black pepper to taste
1 tbsp oil
Heat oil in a pan, add garlic cook for a few minutes then add the Pomo tomatoes. Allow this to cook for 6-8 minutes then add all the other ingredients and cook for further 2-3 minutes. The Red Sauce needs to be of a slighlty thick consistency (not too runny)
Finely put it all together to make the STACKED AUBERGINE WITH BAINGAN BHARTA FILLING AND DRIZZLED WITH RED SAUCE
On a serving plate place 1 sliced aubergine then spoon over the baingan bharta and repeat this 5 times, then drizzle the red sauce in the middle so it covers the top and two sides, don't cover the whole stack.
Serve warm with a salad, I chose to serve with a fresh coconut green salad.
I'm busy working on my blog posts. Watch this space!