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…
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…
- 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
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…
Start frying the lentils and onion together… With the black pepper and cumin seeds; leave the salt until the end…
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…
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…
Get a hot pan full of olive oil at the ready and fry in olive oil with the buckwheat batter…
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!
Keep Well and Eat Happy
14 thoughts on “Bretonised Aubergines, Roasted Butternut and Red Lentils Stack”
did you create that recipe yourself Frank? It sounds absolutely gorgeous. I love and use the different elements but never all in one plate. I want to eat that fried Aubergine right now!
Hi Mira, yes, I created the recipe, but I must say that you had a part to play as you inspired me with your fried aubergines ( hence the Bretonised title). 🙂 Thank you!
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 💛
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 🙂 ❤
Thank you! 😉
This looks delicious – we have a huge glut of marrows from our plot, so I might try adapting the “stacks” with some marrow rings too 🙂 Thanks for sharing
Hello, thank you and you’re welcome! This would be a great way to use the marrow; it’s a bit like a nutty tempura 😉
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.
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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What’s not to love about The Hungry Breton
Don’t you worry… winter is coming!! I have never been a fun. Autumn is so much better that this heat and sand and sun burnt.. yuk. Great recipe too 🙂
Thank you Marylin, I discovered that we are not alone… 😀