Onion (finely chopped): 50 gm
Garlic (chopped): One clove
Sunflower oil: Four Tbsp
Tvp mince (natural flavour) soaked in coldwater for two to three hours: 100 gm
Tomato (skinned, deseeded and diced): 200 gm
Tomato puree: 50 gm
Oregano (for seasoning): One pinch
Vegetable stock: 500 ml
Yeast extract: Five gm
Arrowroot: 10 gm
Potatoes: 400 gm
Large aubergines: Two
Sunflower margarine and whole meal flour: 25 gm each
Skimmed milk: 250 ml
Parmesan cheese: 25 gm
Egg (yolk): One
Natural yoghurt: Two Tbsp
Parmesan cheese (grated): 50 gm
Cook the onion and garlic in sunflower oil until they get lightly coloured. Add the drained tvp. Add tomato concassse, tomato puree, oregano and season. Add vegetable stock to cover. Bring to boil, simmer for five minutes and add yeast extract. Stir well. Dilute arrowroot with a little water and gradually stir into the tvp. Bring it back to boil and simmer for two minutes. Cook the potatoes with the skins on, by steaming or boiling. Peel and slice into 1/2 cm slices. Slice the aubergines into 1/2 cm slices, pass through whole meal flour, shallow fry it in sunflower oil on both sides until it turns golden brown. Now drain it with kitchen paper.
In a suitable oven proof dish arrange layers of tvp mixture and overlapping slices of potato and aubergines. Pour the chess sauce on top, sprinkle with grated Parmesan cheese. Bake in a pre-heated oven at 190 C for approximately 30 minutes. Serve the dish hot.
Chef S. Chakravarthy is the Executive Chef of Hotel Royal Court in Madurai. With more than 25 years of culinary experience, he specialises in Continental cuisine. When free, he loves to research on new recipes.