Buckwheat With Charred Baby Aubergines Recipes

BUCKWHEAT WITH CHARRED BABY AUBERGINES

Buckwheat with charred baby aubergines image

Make the most of buckwheat with our healthy, low-calorie veggie lunch. Aubergines, lentils, walnuts, spring onions, dried cherries and goat's cheese pack a real flavour punch

Provided by Esther Clark

Time 35m

Number Of Ingredients 11

Ingredients

350g baby aubergines , halved
8 whole spring onions , tops trimmed
250g buckwheat
2 tbsp cold pressed rapeseed oil
1 x 400g can green lentils , drained
30g dried cherries , roughly chopped
8 walnut halves, finely chopped
1 lemon , juiced
½ tsp chilli flakes
small bunch dill , finely chopped
30g soft goat's cheese , crumbled

Steps:

Heat the grill to its highest setting. Spread the aubergines out on a baking sheet, cut-side up, and grill for 10-15 mins until they begin to soften and blister.
Meanwhile, heat a griddle pan over a high heat. Add the spring onions and cook on each side for 5-6 mins until softened and charred. Remove with tongs and set aside.
Bring a medium-sized pan of water to the boil. Tip the buckwheat into a frying pan and dry fry over a medium heat for 3 mins until lightly toasted. Add the buckwheat to the boiling water and cook for 4-5 mins. Drain and toss with the oil. Leave to cool down for 5 mins.
Toss the warm buckwheat, lentils, cherries, walnuts, lemon juice, chilli and most of the dill in a bowl. Spread out on a serving plate and top with the aubergines, charred spring onions, remaining dill and goat's cheese.

Nutrition Facts : Calories 441 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

BUCKWHEAT WITH ROASTED EGGPLANT (AUBERGINE)

Buckwheat With Roasted Eggplant (Aubergine) image

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

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

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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