Buckwheat With Roasted Eggplant (Aubergine) Recipe

Name: Buckwheat With Roasted Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small eggplant, 1 sweet red pepper, cored and cut in half vertically, 2 teaspoons olive oil, 1 cup buckwheat groats, and more.

Yes, Buckwheat With Roasted Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat With Roasted Eggplant (Aubergine)

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