BUCKWHEAT WITH ROASTED EGGPLANT (AUBERGINE)
Make and share this Buckwheat With Roasted Eggplant (Aubergine) recipe from Food.com.
Provided by Dancer
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 166.8, Fat 6.3, SaturatedFat 2.1, Cholesterol 8.7, Sodium 177.6, Carbohydrate 24.2, Fiber 6.8, Sugar 7.1, Protein 6.4
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