Bretonised Aubergines, Roasted Butternut and Red Lentils Stack

Choice 1
Buckwheat and aubergine stack, with roasted butternut squash and red lentils…

I am not very fond of summer in Ireland, not very fond of summer in general, that is just the way I am, don’t judge me or call me a miserable bastard. Since I have been leaving here, we’ve had two great summers; 1995 and 2006. The legend says that as the heat waves hugged and cuddled the land of Hibernia, someone, somewhere, on the Island said:” no, the summer is great, but it’s almost too hot”. A divine intervention then punished that poor soul by ruining  it for everybody else… How dare he or she said that?!? For the record your honor, it wasn’t me; I know too well how not to aggravate the natives, refraining from expressing my dislike for July and August. Last week, I decided to be more positive, tackling my cabin fever with long walks, five, nine kilometers, enjoying the wonderful nature of the midlands, butterfly hunting with my camera and rediscovering long lost smells from childhood summers. No saline breeze, no redshanks piping, just a dead dry heat with clear blue skies, thousands of flies and a few remaining chiffchaffs and swallows already thinking of heading back to the African continent…

“Ah Stop” Franckie!
Small Tortoisehell ( Anglais Urticae)

After two hours and nearly nine kilometers later, I felt uplifted. Uplifted and very hungry; the fun times we had as kids during the summer, careless, making incredible adventures… What happened to me? Charles Baudelaire and Boris Vian had so many ways to describe the way I feel, metaphors I will spare you right now. I remembered my mother’s ratatouille but I wanted to go somewhere else… An idea started to flower, like the Valerian the Tortoisehell was feeding on…

Church Road, Ballinacree, Oldcastle…
Sheep on Church Road
Ratatouille and buckwheat crepe… Taste of the summer…

You’ll Need:

  • 1 Aubergine
  • 1 whole butternut squash
  • 200 g of good red lentils
  • 1 organic onion
  • 150 g of buckwheat flour
  • 25 cl water
  • Good olive oil until your heart is happy
  • 1 whole garlic bulb
  • 25 cl of fresh cream
  • 1 bunch of mint
  • 2 potatoes for side roasting
  • a pinch of cumin seeds
  • 1 bunch of fresh fennel
  • 2 potatoes, roasted

How To?

First, you need to roast the butternut  squash with the whole bulb of garlic… Cut in half, score, and rub with good extra virgin olive oil… Peel and slice the potatoes, rub with olive oil and roast at the same time…

Butternut squash and garlic

Start frying the lentils and onion together… With the black pepper and cumin seeds; leave the salt until the end…

Red Lentils and onions

The butternut squash should be ready after 20-25 minutes at 200 c in the oven, take it out and scoop the goodness in a bowl; discarding the seeds… Of course…

Ready to scoop

What you need to do now, is to get an aubergine, cut it in thick enough slices and deep in the buckwheat and salted water batter…

Choice 2

Get a hot pan full of olive oil at the ready and fry in olive oil with the buckwheat batter…

Aubergine slices and buckwheat batter
Aubergines in buckwheat…

Stack the fried aubergine first, then the butternut squash and garlic, another slice of buckwheat aubergine, then the red lentils mix an so forth… I served it wit a fresh cream, mint, lemon and fresh fennel mix for a bit of freshness… A good whiz et voilá!

Choice 2
Buckwheat fried aubergine slices, with butternut squash and red lentils…

Keep Well and Eat Happy

Slán Tamall




14 thoughts on “Bretonised Aubergines, Roasted Butternut and Red Lentils Stack

  1. Summer … my favourite season when I’m in it. Spring…. my favourite season when I’m in it. Winter …. you get the picture- This girl’s a bit of a goldfish on the quiet but aubergine… now that I crave fried, baked, skinned and peeled and poached for North African salads any which way. Which I suppose is my own metaphor for life. I’ll be Making this little beauty with no doubt whatsoever and like all goldfish I’ll forget I did and make it all over again and savour it like a first date when I do 💛

    1. Your statement kind of reminded me of Marge Simpson, when she said that after Spring and summer, fall was her favourite season… Her and Aretha Franklin wen she sang “If I ever would leave you”… Listening to her right now, I invite you to do the same, it will brighten your summer for ever more 🙂 ❤

  2. I’m fairly ambivalent about Summer, love the idea of it but in reality…
    Ratatouille takes me back to my childhood, it was the most exotic dish my mother used to make.
    Lovely post as always.

    1. Thank you! 🙂 Yes, at the moment it feels like being in French Guiana, so humid and close! 🙂 Yes, our summers were punctuated by Ratatouille or green beans, sometimes the two together. Fair play to your Mum! 🙂

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