Buckwheat With Roasted Eggplant (aubergine)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.