Mediterranean mushroom and green spelt pan

Ingredients for 2 servings:

• 250 g green spelt, whole grains
• 1 liter of water
• Vegetable stock powder
• 1 tsp marjoram
• 1 eggplant(s)
• 400 g oyster mushrooms
• 100 g feta cheese
• 1 tbsp marjoram
• ¼ tsp garlic granules
• 2 tbsp olive oil
• 50 ml vegetable stock

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

The day before, wash the green spelt in a sieve. Simmer gently in water seasoned with vegetable stock powder for 35 minutes, then turn off the heat and let it cool on the switched-off heat. Drain off any excess stock once it has cooled, reserving a reserve. The following day, cut the eggplant, oyster mushrooms, and feta into small pieces. Sauté the eggplant in olive oil until lightly browned, and when it has taken on some color, deglaze with a little vegetable stock. Cook briefly until the vegetable stock has evaporated and the eggplant is tender. Sauté the oyster mushrooms separately until lightly browned. Add the granulated garlic (or a fresh garlic clove) to the oyster mushrooms and cook briefly. Finally, add the green spelt, marjoram, and eggplant to the oyster mushrooms in the pan and heat everything briefly. With the heat off, stir in the feta cheese until it melts slightly.