Buckwheat With Roasted Eggplant (Aubergine)

Recipe by Dancer
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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