Buckwheat with Roasted Eggplant

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Buckwheat with Roasted Eggplant

 

1 small eggplant

1 sweet red pepper, cored and cut in half vertically

2 tsps. olive oil

1 cup buckwheat

2 cloves garlic, minced

2 cups veg. stock

1 bay leaf

juice of 1 lemon

2 tsps. butter

1 tsp. dried sage

1 tsp. dried thyme

1/4 cup minced fresh basil

 

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, 6-7 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, 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.

Serves 4.

 

 

 

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