Buckwheat with Roasted Eggplant

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Buckwheat with Roasted Eggplant

 

1 small eggplant (3/4 lb)

1 sweet red pepper, cored and cut in half vertically

2 tsps. olive oil

1 cup buckwheat

2 cloves garlic, minced

2 cups vegetable stock

1 bay leaf

Juice and pulp of 1 lemon

2 tsps. sweet 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 7-8 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. Serves 4.