Buckwheat with Roasted Eggplant and Pepper

Updated at: Thu, 17 Aug 2023 12:26:01 GMT

Step 1

Cut eggplant in half vertically, then blanch in boiling water until tender, about 10 minutes.

Step 2

Preheat the broiler.

Step 3

When eggplant is ready, set it cut side down on a baking sheet, along with pepper halves.

Step 4

Broil until charred, about 6 to 7 minutes, then put vegetables into a brown paper bag, fold to seal and set aside.

Step 5

In a large nonstick skillet, heat oil over medium heat.

Step 6

Add buckwheat and saute until fragrant and roasted, about 5 minutes.

Step 7

Add garlic, stock, and bay leaf, then cover and simmer until all the liquid is absorbed, about 7 to 8 minutes.

Step 8

Add lemon juice and pulp, butter, sage, thyme, and basil to buckwheat and stir well.

Step 9

Remove pepper and eggplant from the bag and use your fingers to remove the charred skins.

Step 10

Chop vegetables, add them to buckwheat, and stir well.

Step 11

Remove bay leaf, then place the mixture in a serving dish and serve warm or at room temperature as an appetizer or side dish.

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