Spicy zucchini, eggplant, and mushroom casserole with coconut and peanut coating

Ingredients for 6 servings:

• 1 tsp butter, for greasing the baking dish
• e.g. peanut oil
• 2 m.-large eggplant(s)
• 1 large zucchini
• 3 tbsp salt
• 250g mozzarella
• 250 g Emmental cheese, sliced
• 6 lasagna sheets
• 200 g pork, cut into cubes
• 4 tbsp canola oil, or another neutral-tasting oil
• 400 g sauce (Bolognese)
• 4 small onions, red
• 2 m.-sized garlic cloves, fresh
• 1 tbsp oregano
• 1 tsp thyme
• 2 tbsp sauce (sweet and sour sauce)
• e.g. tomato juice, for dilution
• e.g. salt and pepper
• 200 g mushrooms, brown-capped, fresh shimeji mushrooms, or brown button mushrooms
• 10 g butter, unsalted
• 80 g white wine, semi-dry
• 6 g chicken broth
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) of mace, finely ground, alternatively freshly grated nutmeg
• 10 g crème fraîche
• 1 tsp flour, to thicken the sauce
• 5 g parsley leaves
• 200 g coconut milk, creamy
• 40 g peanuts, raw, shelled, unsalted
• 1 tsp white sugar
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) of mace, finely ground, alternatively freshly grated nutmeg
• 1 tsp oregano
• 6 g chicken broth
• 4 tbsp peanut oil
• 1 tbsp, sifted wheat flour type 405
• e.g. milk, to dilute the sauce
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Recipe from Lombok, Indonesia, original title: kue dadar zukini-terong-jamur dengan sos santan dan kacang tanah

Grease a sufficiently large, ovenproof casserole dish with butter. Freeze the pork cubes in the freezer. In a small saucepan, boil the peanuts with enough water to cover them well, for 10 minutes. Strain the water and blend them with the coconut milk in a blender on high for one minute. Set aside. Wash the zucchini and eggplant, trimming both ends. Cut the zucchini crosswise and the eggplant lengthwise into 5 mm thick slices. Mix 1.5 L of water with 2 tablespoons of salt and soak the eggplant and zucchini slices in it for 10 minutes. Drain the salted water and rinse with fresh water. Dry the slices between 2 clean tea towels. In the meantime, prepare the Bolognese sauce. Cut the frozen pieces of meat into thin slices, then mince them with a cleaver. Do not use a meat grinder for this. Trim, peel, and mince the onions and garlic at both ends. Heat a medium-sized pan. Add the oil and let it heat up. Fry the onions and garlic until translucent, then add the ground beef, breaking it up and cooking until all the juices have evaporated and the beef begins to brown. Deglaze with the spaghetti sauce. Add the oregano, thyme, sweet and sour sauce, and chicken stock and mix well. Season with salt and pepper to taste. Simmer with the lid on for 15 minutes. If the sauce becomes too thick, add a little more tomato juice. Set the finished Bolognese sauce aside. Clean the mushrooms with a soft brush, but do not wash them, and slice them. Melt the butter in a small saucepan, add the mushrooms, and mix well with the butter. Immediately deglaze with the white wine. Reduce the heat; do not let the sauce boil! Add the spices and chicken stock and stir in. Take three tablespoons of sauce without the mushrooms, dilute the crème fraîche in it, and dissolve the flour in it. Wash and finely chop the parsley leaves, and add them to the mushroom sauce. Let the flour thicken. The mushroom sauce is ready. Bring a liter of water to a boil in a suitably sized pot or pan. Add a tablespoon of salt and cook the lasagna sheets for about 10 minutes until al dente. In the meantime: Toast the zucchini and eggplant slices in a little oil on both sides until they start to brown. Thinly slice the mozzarella cheese. Heat the peanut oil in a 1-liter saucepan, add the flour, and mix well with a small whisk. Deglaze with the coconut milk mixture from the blender. Add all ingredients, from sugar to chicken broth, mix well, and simmer for 10 minutes, stirring occasionally. Preheat the oven to 200°C. Add a few spoonfuls of Bolognese sauce to the baking dish and line it with a layer of lasagna sheets. The further layering is then as follows: 1. Half of the zucchini slices 2. Half of the Bolognese sauce 3. Half of the mozzarella slices 4. A layer of lasagna sheets 5. A thin layer of Bolognese sauce 6. All of the eggplant slices 7. The rest of the Bolognese sauce 8. The rest of the mozzarella slices 9. A layer of lasagna sheets 10. A thin layer of mushroom sauce without mushrooms 11. The rest of the zucchini slices 12. The rest of the mushroom sauce 13. Half of the Emmental cheese slices 14. A layer of lasagna sheets 15. The coconut sauce 16. The rest of the Emmental cheese slices And into the oven with it. Reduce the heat to 180°C. Bake for 30 minutes. Serve hot. If serving in portions, garnish with flowers and leaves.