Prep 20 mins
Cook 20 mins
- 1 small eggplant
- 1 sweet red pepper, cored and cut in half vertically
- 2 teaspoons olive oil
- 1 cup buckwheat groats
- 2 garlic cloves, minced
- 2 cups chicken stock
- 1 bay leaf
- 1 lemon, juice of, including pulp
- 2 teaspoons sweet butter
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1⁄4 cup minced fresh basil
- Cut eggplant in half vertically, then blanch in boiling water until tender, 10 minutes.
- Preheat the broiler.
- When eggplant is ready, set it cut side down on a baking sheet, along with pepper halves.
- Broil until charred, 6 to 7 minutes, then put vegetables into a brown paper bag, fold to seal and set aside.
- In a large nonstick skillet, heat oil over medium heat.
- 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.
- Add lemon juice and pulp, butter, sage, thyme, and basil to buckwheat and stir well.
- Remove pepper and eggplant from the bag and use your fingers to remove the charred skins.
- Chop vegetables, add them to buckwheat and stir well.
- Remove bay leaf, then place the mixture in a serving dish and serve warm or at room temperature.
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.