Buckwheat With Roasted Eggplant Aubergine Food

BUCKWHEAT WITH CHARRED BABY AUBERGINES

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.

BUCKWHEAT WITH ROASTED EGGPLANT (AUBERGINE)

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.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes.
• Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
• Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.