Buckwheat, a whole-protein, nutrient-dense grain, combines here with Mediterranean flavors for a tasty filling between roasted eggplant slices.
Gluten Free, Vegan
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 cup buckwheat
2 large eggplants (about 2 pounds)
3 tablespoons extra-virgin olive oil (divided)
1 large yellow onion (cut into ¼-inch dice)
1 green bell pepper (cut into ¼-inch dice )
7 cloves garlic (minced or pressed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups no-salt-added tomato purée
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
Preheat oven to 400˚.
Bring 4 cups salted water to a boil in a large saucepan. Add buckwheat and cook about 15 minutes, or until tender. Drain and set aside.
Trim eggplants and cut a total of eight ½-inch-thick slices lengthwise from middle portions. Cut remaining portions into roughly ¼-inch dice; reserve. Place slices on a parchment-lined baking sheet and brush lightly on both sides with 2 tablespoons olive oil. Season with salt and pepper to taste. Roast until tender and lightly browned, 20–25 minutes.
Place a large pot over high heat and add remaining 1 tablespoon oil and onion. Cook, stirring often, for about 2 minutes. Add bell pepper and garlic, and stir until very lightly browned. Add reserved diced eggplant and stir until tender, 5–7 minutes. Stir in ½ teaspoon salt and ¼ teaspoon pepper, then tomato purée and oregano. Reduce heat to medium-low, cover, and cook, stirring often, until all vegetables are tender. Add cooked buckwheat; stir to combine and warm through.
To serve, place one eggplant slice on each of four warm plates. Mound buckwheat mixture on eggplant slices, spreading to cover evenly; flatten slightly. Place remaining eggplant slices on top of buckwheat mixture. Press down lightly. Sprinkle chopped parsley over all and serve at once.
Sun, 2012-04-01 12:14