Marinate the aubergine slices in some olive oil, salt pepper and bake in the oven for about 10 minutes at 140 degrees.
Make a slight incision in both the tomatoes and place them in boiling water for only 15 seconds. Once done, place them in some ice cold water.
Peel the skin of the tomatoes and slice them.
Drizzle some olive oil, salt pepper over the tomatoes and bake for about 5-7 minutes at 140 degrees.
Mash the potatoes. Add salt, pepper, butter and wasabi to it. Mix all together.
Mix in the egg to the mashed potatoes. Reserve some of the beaten egg to caot the tikkis later.
Make round tikkis (flattened round balls) with the potatoes.
Brush the tikkis with some egg (you reserved earlier) and then wrap these tikkis in the bread crumbs.
Deep fry the tikkis in oil till golden brown.
Once done wrap them with the baked aubergine slices and place the tomatoes over it.
You can serve this with a sweet chilli sauce.
The Chef and His Better Half are taking the fusion route: Nikhil and Natasha Chib are making Wasabi Aloo Tikki with Sweet Chilli Sauce.