Buckwheat With Roasted Eggplant Aubergine Recipes

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.

Steps:

• Smoke the eggplant.
• This can be done under the broiler, on an open flame or on an outdoor grill.
• First wash the eggplant and dry thoroughly.
• Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
• Place the eggplant on an open flame or under the broiler.
• Turn frequently so it blackens evenly on all sides.
• It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
• While the eggplant is cooling, prepare the yogurt.
• In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
• Then stir in the chopped onion and cilantro and the (optional) green chili.
• When completely cool, skin the eggplant.
• The skin should peel off easily, leaving the wonderful smoky flesh behind.
• Do not discard the juices that have collected in the bowl.
• Add the juices and the skinned eggplant to the yogurt mixture and combine well.
• Do not mash the eggplant; the naturally lumpy texture is desirable.
• Now make the hot oil dressing.
• Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
• Heat the oil in a small skillet or butter warmer.
• (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
• The seeds will pop wildly; do not panic!
• When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
• Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving.
• Serve cold or at room temperature.

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.