Delicious Living
  • 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

Buckwheat-Eggplant Sandwiches

Alan Roettinger | Delicious Living
  • Prep Time: 8 mins
  • Cook Time: 40 mins
  • Total Time: 48 mins
  • Serves: 4 people
  • Calories per serving: 378

Buckwheat, a whole-protein, nutrient-dense grain, combines here with Mediterranean flavors for a tasty filling between roasted eggplant slices.

Gluten Free, Vegan

  1. Preheat oven to 400˚.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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