Ingredients:

3 potatoes, peeled and sliced thinly
1 cup spinach
oil for frying
1 tsp hing
2 teaspoons sweet paprika
oregano, to taste
pepper, to taste
2 tomatoes, chopped

Ingredients:

3 potatoes, peeled and sliced thinly
1 cup spinach
oil for frying
1 tsp hing
2 teaspoons sweet paprika
oregano, to taste
pepper, to taste
2 tomatoes, chopped
salt, to taste
1 cup vegan creamer
2 eggplants, sliced thinly

Directions:

1. Preheat oven to 350 degrees Fahrenheit. In a large pot, boil the potatoes in water. In a small pot, boil the spinach in a small amount of water until the water is absorbed.

2. In a large saucepan, saute the hing in oil for about 30 seconds. When it’s done, add the paprika, oregano, pepper and the small chopped tomatoes. After 10 minutes, add the creamer and salt and stir. Leave it cooking on low fire.

3. In a grill pan (or a pan with a thick bottom), cook the drained potatoes and the eggplant in oil (keep them separate) until they get a nice brownish color.  

4. In a oven pan or casserole dish, join all ingredients in layers. First, cover the bottom with a layer of potatoes (use half of the potatoes), on top put a layer of the creamer mixture. Now, put all the aubergine between the cream, that will make the aubergine to acquire a melted texture. Finally, cover the top with remaining potatoes.

5. Put the casserole in the oven for 30 minutes or until the top potato layer gets the desired toasted color.

Makes: 6 servings, Preparation time: 25 minutes, Cooking time: 30 minutes