It turned out like a flatbread, and I hadn’t anticipated it would turn out like this, having only set out to use up the eggplants. You can see every step in the photos below.

• 1 bowl of eggplants (previously baked in olive oil at 170 degrees for 20 minutes or sautéed)
• 4 tablespoons buckwheat flour
• 2 eggs (if using gluten-free flour, 1 egg is enough, or even no eggs at all)
• 1/4 cup milk
• 1/2 teaspoon baking powder

If you’re not using a cast iron pan, you can pour the mixture directly into an oven dish and bake it completely in the oven. I did it this way to speed up the process. It turned out incredibly delicious. Enjoy!

With love,