Aubergine and Buckwheat Parmigiana

Updated at: Mon, 11 Sep 2023 18:32:25 GMT

Step 1

1. In a large mixing bowl, whisk together the buckwheat flour, milk and egg (see Notes) until well combined, taking care not to overmix.

Step 2

2. Preheat a non-stick frying over medium heat and lightly grease the surface with extra olive oil, if needed.

Step 3

3. Pour a portion of the batter onto the frying for each pancake - you’ll be making one pancake per serve. Cook the pancakes on each side for about 1-2 mins/ or until golden brown

Step 4

4. Remove the cooked pancakes from the frying pan and keep on a plate. Repeat the process with the remaining batter

Step 5

5. Preheat your oven to fan 180°C/200°C/400°F/Gas mark 6.

Step 6

6. Toss the aubergine and butternut squash with a big pinch of salt and 2⁄3 of the olive oil. Spread on a tray/trays in a single layer and bake for 20mins

Step 7

7. Meanwhile, in a pot over medium high heat, cook the garlic in the remaining olive oil for 30 seconds, then add the tomato passata and oregano with salt and pepper.

Step 8

8. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally, until thickened.

Step 9

9. In a baking dish, spread a thin layer of about 1⁄3 of the tomato sauce on the bottom. Layer the buckwheat pancake on top of the sauce, covering the entire surface (chop to fill gaps). Dot with 1/2 the ricotta and 1/2 basil.

Step 10

10. Add a layer of butternut slices, slightly overlapping them and spread a layer of 1⁄2 the remaining tomato sauce over the butternut. Top with the the remaining ricotta.

Step 11

11. Place a layer of the aubergine slices on top of the ricotta cheese, and again season with salt and pepper. Spread the remaining ricotta.

Step 12

12. Sprinkle the grated Parmesan cheese evenly over the top of the dish.

Step 13

13. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15mins

Step 14

14. Remove the dish from the oven and let it rest for a few minutes before serving topped with the remaining basil

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