Peel and finely chop the onion and carrot. Saute in oil until vegetables are softened. Grate or finely chop the drained and rinsed tofu. Drain and rinse the lentils.
Add the tofu to the pan with the vinegar and stir for five mins. more. Add the drained lentils and the tomato puree and water. Stir well, lower heat and simmer for 10-20 mins. Season to taste.
Meanwhile, to prepare the creamy topping, mix together soya milk and tofu. Season to taste.
For the aubergine layer, slice the aubergine in 1/2 cm round slices.
To assemble, use a square baking dish. Put half the tomato sauce at the bottom and cover with half the aubergine slices. Repeat these 2 layers and finally pour the creamy topping over.
Bake at 180 degrees C for about 20-30 mins. until topping is set and aubergines are soft.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.