Buckwheat With Roasted Eggplant (Aubergine)

Total Time
40mins
Prep 20 mins
Cook 20 mins

Tasty dish

Ingredients Nutrition

Directions

  1. Cut eggplant in half vertically, then blanch in boiling water until tender, 10 minutes.
  2. Preheat the broiler.
  3. When eggplant is ready, set it cut side down on a baking sheet, along with pepper halves.
  4. Broil until charred, 6 to 7 minutes, then put vegetables into a brown paper bag, fold to seal and set aside.
  5. In a large nonstick skillet, heat oil over medium heat.
  6. Add buckwheat and saute until fragrant and roasted 5 minutes, add garlic, stock, and bay leaf, then cover and simmer until all the liquid is absorbed about 7 to 8 minutes.
  7. Add lemon juice and pulp, butter, sage, thyme, and basil to buckwheat and stir well.
  8. Remove pepper and eggplant from the bag and use your fingers to remove the charred skins.
  9. Chop vegetables, add them to buckwheat and stir well.
  10. Remove bay leaf, then place the mixture in a serving dish and serve warm or at room temperature.

Reviews

(1)
Most Helpful

This recipe trasnported me back to when I lived in Russia, where buckwheat is a staple. The tartness and bitterness of the lemon juice and pulp goes great with the buckwheat, but don't overdo it: a small lemon is more than enough, and a big one would make the dish much too sour.

Is This Really Necessary September 24, 2006

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