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Buckwheat with roasted eggplant


  • 1 eggplant
  • 1 red pepper
  • 1 lemon
  • 2 tsp butter
  • 2 cloves minced garlic
  • 2 cups chicken stock
  • 2 tsp olive oil
  • 1 cup buckwheat
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1/4 cup minced fresh basil
  • 1 bay leaf


  1. preheat broiler
  2. cut the eggplant vertically in half, next blanch the eggplant in boiling water for 10 minutes until tender
  3. pull out the eggplant, put it on a a baking sheet, cut side down, along with pepper halves
  4. broil eggplant and peppers until they appears charred, (approx 7 minutes)
  5. put eggplant and peppers into a container and set aside
  6. heat the oil over medium heat in a large skillet
  7. add in the buckwheat for about 5 minutes
  8. add in stock, garlic, and the bay leaf, cover and let simmer for about 8 minutes
  9. stir in butter, pulp, butter, lemon juice, basil and thyme
  10. take the eggplant and pepper and remove all of the charred skins
  11. chop up the eggplant and pepper, and stir them into the buckwheat
  12. remove bay leaf
  13. serve warm or at room temperature