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1
Filling
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2
Heat the oven to 200 C.
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3
Put the potato slices in a pan of water and bring to the boil. Boil for 10 minutes or until they have just started to become tender. Drain off the water, sprinkle a little salt over the potato and leave aside for later use.
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4
Put the aubergine slices in bowl pour over a couple of tablespoons of olive oil and mix around, then sprinkle over a little garam masala so that each slice has a little dusting of the spice mix. Bake in the oven for about 20 minutes, turning the slices over halfway through. When done, take out and leave aside for later use. Reduce the oven temperature to 180 C.
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5
Heat a little olive oil in a deep frying pan. Add the onions and fry on high for a couple of minutes.
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6
Add the mushrooms, garlic, oregano, salt and pepper. Stir around well. Keep stirring to avoid burning. You want to cook the mushrooms well to dry them out a little. This will take about 10 minutes, or longer if you have sliced them thickly.
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7
Add the tomatoes, cumin, cinnamon and bay leaves. Break up the tomatoes well so that there are no large lumps. Bring to boil and let boil until the tomato sauce has thickened. Reduce heat and leave to simmer for 10-15 minutes. When it iAAAAs done remove the bay leaves. Taste and adjust seasoning if necessary.
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8
Oil a large baking/pie dish with some olive oil. Pour in half of the tomato-mushroom sauce, layer with potato and then with some aubergine slices, then pour over the rest of the tomato-mushroom sauce and layer this again with the potato and then aubergine slices.
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9
White Sauce
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10
Crack 3 eggs into a large bowl, add the nutmeg, salt and pepper, and whisk. Stir in the yoghurt and mint.
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11
Pour the white sauce over the top layer of aubergines. Place in the middle of the oven and bake for 30 minutes or until the top has set and is turning brown.
