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Tuesday, December 18, 2012,10:52 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour 20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Peel the auberginesthen slice them into 5 mm in thick rounds ( unless very young and fresh).
  • Put the slices in a sifter , sprinkle with salt and leave to drain for atleast 1 hour.
  • Rinse the aubergine slices under cold water and dry with absorbent paper.
  • Pour oil into a large frying pan to a depth of 25 mm and put over medium heat.
  • When hot, fry the aubergine slices in a single layer, turning golden on both sides.
  • Transfer each batch onto absorbent paper to drain.
  • Puree the tomatoes in a food mill or through a sieve.
  • Put into a bowl and mix with the basil, oregano and garlic.
  • Spread the bottom of the tomato and herb mixture over dish, about 25 cm square.
  • Cover with a layer of the aubergines and a few slices of the hard boiled egg.
  • Sprinkle with some of the tomato ,herb mixture, little parsley ,salt and a generous amount of freshly ground black pepper.
  • Pour over the olive oil and repeat these layers until all the ingredients are used, finishing with the tomato and herb mixture.
  • Sprinkle with the Parmesan and the remaining oil. Dot with the butter and cook in the oven for 20-25 minutes.
  • Remove the pie from the oven and let it cool slightly, as the dish should be served warm.


  • 1 kg aubergines
  • Salt
  • Cooking oil for frying
  • 420 grams tomatoes, drained
  • 24 fresh basil leaves, roughly torn
  • 1 tablespoon oregano
  • 2 garlic cloves, very finely chopped
  • 3 large eggs, hard- boiled and peeled
  • 1 tablespoon finely chopped parsley
  • Freshly ground black pepper
  • 100 ml olive oil
  • 50 grams freshly grated parmesan cheese
  • 20  grams butter

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