Gujarati Eggplant and Sweet Potato "Lasagna" With Kadi Sauce Recipe
This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.
Keywords
- casserole
- indian
- eggplant
- sweet potato
- zucchini
- bell pepper
- chickpea flour
- main
- dinner
- vegetarian
- oven bake
- harper collins
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Ingredients
- A Tomato Masala
- 1 pound sweet potatoes, peeled
- 1/2 pound eggplant, unpeeled, ends trimmed
- 3/4 pound zucchini, ends trimmed
- 1/2 large red bell pepper (4 ounces)
- 1/2 large green bell pepper (4 ounces)
- 1/4 cup canola oil
- 1/2 cup chopped unsalted roasted peanuts
- 1 teaspoon salt
- 1 cup gram flour (besan)
- 3 cups water
- 1 teaspoon finely chopped fresh ginger
- 1/2 teaspoon finely chopped fresh Thai green chile
- 1/2 teaspoon ground turmeric
- 1 tablespoon whole-milk yogurt
- 2 teaspoons salt
- 1/4 teaspoon citric acid powder (see Note)
- Cooking spray
- Kadi Sauce, for serving
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