Fusion Eggplant Lasagne (10 Portions)
Ingredients:
1 2inches x 6inches x 6inches deep baking tray
2 average sized eggplants, thinly sliced
1 cup of chick pea flour
1/2 cup of flour
1/2 tea spoon of baking powder
1/2 tea spoon of black cumin seeds <Kalingee>
2 tea spoon of fresh cloves, chopped/minced
1 cup of cold water
2 egg yolks, beaten
2 cups of <Home made> tomato sauce
4 cups of shredded cheese
1/2 cup of heavy cream
1 lt. of oil <Frying oil, any kind>
2 tea spoon of fresh rosemary leaves, chopped
* salt-pepper
10 pieces of Garlic bread <Home Made>
Method:
In a bowl mix the chick pea flower, flour, baking powder, black cumin seeds, egg yolk, cold water, garlic, mix it well, season with salt-pepper. Now, dip in those pre cut egg plant into the batter and then using the oil deep fry them. Now, leave them outside in room temperature till it's get cold then freeze them for 1 hour. Now, on the baking pan, put some tomato sauce, spread them well, layer some of those frozen deep fried egg plant. Spread some shredded cheese and the rosemary. Continue the same process till you see it's full and utilise all of your ingredients and cover with the rest of the shredded cheese. Now, it's time to bake! So, in the convection oven bake them for 5-7 minutes or till you see that all the cheese are melted and a nice golden colour appears on the top! Put it under room temperature for about 3-5 min. Portion them as you want, serve them with the garlic bread. Very tasty and it has lots of flavour. Good for a cold winter supper!
