Ingredients:

• 6 nos. – Egg plants
• 2nos. – Tomato
• 200 ml – Milk
• 50 gm – Flour
• 50 gm – Butter
• 2 nos. – Onions
• salt to taste
• pepper – to taste
• Oregano for seasoning
• 2 tbsp – oil
• 2 nos. each – bay leaf, Clove

Method:

1. Cut the eggplant and marinate with salt,pepper,oil,oregano,keep them aside.
2. Boil milk in a pan.
3. Cut a peeled onion into halves, take a bay leaf and a clove stud them to the onion and put it in the milk.
4. Take 50 gm equal of each flour and butter, melt the butter in a pan and put the flour in it and cook till a sandy texture
5. Put it in the milk and thicken it.
6. Add salt and pepper to taste
7. Prepare tomato concasse, fry the marinated eggplants in oil.
8. Now in a serving dish first put little white sauce then the concasse and then the eggplants and then again the concasse and the white sauce at the end.

Recipe courtesy of sanmoy mukherjee