Yields: 3 ½ liter pots
Make eggplant paste: cut the eggplant in half and bake it (skin down) for 15 minutes at 400⁰F /200⁰C. Remove the skin and the stem. Place eggplant, tomatoes, olive oil, 3 tbs of parmesan cheese, and garlic in a food processor, and blend until smooth. Add a little water if necessary.
Make mushroom mixture: mix mushrooms, onion, marjoram, and mayo in a bowl. Sprinkle with salt and pepper, and mix again.
Assemble the pots: divide buckwheat between the clay pots (1/4 cup into each pot). Cover with water (1/2 cup of water into each pot), and add salt (1/4 tsp salt into each pot).
Layer the mushroom mixture on top of the water – some of the mushrooms will float, some not, it’s all fine.
Layer the eggplant paste on top.
Bake: Bake covered at 450⁰F/230⁰C for about 45 minutes. Take the lids off, sprinkle with the remaining parmesan cheese, and bake for 10 more minutes uncovered.
Serve with fresh dill and sour cream.