Aubergines kamut pie

I had remained grilled aubergines and I had neither mozzarella neither tomato sauce to do the classical “parmigiana”. So I opted for a very fast and light pie, using Kamut flour instead of the white one, which I enjoy most.

Time of cooking

30 minutes

Servings

2

What did I use

A grilled, a baking tray, a whisk, a spoon, a cutting board, a knife, a medium-sized pot

Ingredients

Grilled aubergines 1 big or 2 little

Milk 300 ml

Minced grana padano 2 spoons

Cherry tomatoes 10

Butter 1 Spoon

Egg 1

Kamut flour 30 gr

Olive oil

Salt/ pepper

Thyme

How did I do

I reheated the oven at 180 °C.

I let the butter melt in the pot at slow fire.
I added the flour and the milk and mixed with the whisk. I continued to mix until the sauce thickened and started to boil.

I turned off the fire and added the egg, salt, pepper, grana padano and thyme.

I greased the baking tray with the remaining butter and put a stratum of aubergines, one of sauce and so on until I finished the ingredients.

I cut the cherry tomatoes in 2 and decorated the surface of the pie.

I wet with a little oil and put some more thyme on.

I cooked in the oven for about 20 minutes.

I served hot.

Buon appetito!