Teff Stacks With Mediterranean Vegetables

Grease and line two 20 x 25cm baking trays with greaseproof paper and set aside. Place the stock in a large saucepan and bring to a simmer over a medium-high heat. Then add the teff and stir well to mix.

Reduce the heat to medium and cook for 15-20 minutes, stirring frequently to avoid lumps, until the teff thickens to a porridge-like consistency. Remove from the heat. Divide the teff equally between the prepared trays and use a wooden spoon to spread into a smooth and even layer. Set aside to cool and firm up.

Place the eggplant slices in a colander, sprinkle with 1/4 teaspoon of salt, and set aside to draw out the water. Remove the teff from the baking trays and place on a clean work surface. Cut out eight large rounds using a cookie cutter or the bottom of a glass.

Heat a griddle pan over a high heat. Dry the eggplant slices with kitchen paper and grill on the griddle pan for 2 minutes on each side, until lightly chargrilled and tender. Remove from the heat and set aside.

Heat the oil in a large frying pan over a medium-high heat. Fry the teff rounds for 2 minutes on each side, until crisp. Set aside. Then fry tomato slices for 1-2 minutes on each side and remove from the heat.

To assemble the stacks, place one teff round on each of four plates. Top each one with a slice of eggplant, tomato, and mozzarella each. Repeat to get two layers of each ingredient. Season with pepper, sprinkle over the basil and drizzle with oil. Serve immediately.