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1
Prepare the vegetables.
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2
Cut the eggplant into 5 mm thick slices.
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3
Place in a colander, sprinkle some salt evenly and rub it with your hand.
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4
Lay paper towel over the eggplant and place a weight on top of it.
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5
Let it sit for about 30 minutes to remove the bitterness from the eggplant.
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6
Slice the onion and lightly saute in a heated olive oil.
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7
Cook the kabocha squash in a microwave.
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8
Remove the skin and cut into 1 cm think slices.
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9
Rinse the eggplant and wipe off excess water.
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10
In a skillet over medium heat, heat 1-2 tablespoons of olive oil and saute the eggplant until browned.
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11
If it takes a long time to cook through, add a small amount of water.
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12
For the chickpea tomato sauce.
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13
Drain the chickpeas and lightly rinse it with water.
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14
Smash and mince the garlic.
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15
In hot olive oil, saute the garlic, then add all the ingredients for making the tomato sauce (except salt and pepper).
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16
Simmer over low heat for about 20 minutes.
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17
Salt and pepper to taste at the end.
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18
For the yogurt sauce.
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19
Combine the yogurt and eggs really well and salt and pepper to taste.
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20
Assemble: Preheat the oven to 180C.
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21
20 cm round heat proof container seems to be the right size for this recipe.
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22
In a heat proof container, make layers with half of the eggplant, onion, kabocha squash, and the chickpea sauce in this order, then repeat again to complete the assembly.
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23
Top it with cheese and pour the yogurt sauce over it.
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24
(It may be easier to avoid spilling by lifting up the ingredients with a spoon and pour the sauce in.)
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25
Bake in preheated oven for about 30 minutes or until the top becomes golden brown.
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26
Sprinkle finely chopped coriander or parsley on top if desired.
