Scott Bridger's Roasted Eggplant & Spiced Buckwheat, Tahini and Sumac
Eggplant on another level of flavor!
Total Time
2hr
0.0
0 Ratings
Author: Electrolux
Servings:
2
Ingredients
•
1
cup
Buckwheat Groats
•
1 1/2
cups
Water
•
2
tsp
Ras el Hanout
•
1
Tbsp
Olive Oil
•
2
pinches
Salt
•
2
Lemons
, juiced, divided
•
2
Eggplants
•
to taste
Salt
•
3
Tbsp
Tahini
•
1
Orange
, juiced
•
1
clove
Garlic
, crushed
•
1
Pomegranate
•
1/2
cup
Fresh Cilantro
•
1
Tbsp
Ground Sumac
Cooking Instructions
1.
Soak the Buckwheat Groats (1 cup) in Water (1 1/2 cups) for 1 hour before cooking, rinse and drain the tap.
2.
Preheat the Electrolux Steam oven to 180 degrees C (350 degrees F) using the Electrolux Steam function.
3.
Place the buckwheat, Ras el Hanout (2 tsp), Olive Oil (1 Tbsp) and Salt (1 pinch) into a tray and cook for 25 minutes.
4.
Check to see if the liquid has been absorbed. Leave at room temperature for a further 15 minutes.
5.
‘Fluff’ the buckwheat with a fork to separate the grains. Squeeze over the juice from 1/2 of one Lemons (2) taste, and check the seasoning.
6.
Heat a griddle pan or barbecue until hot.
7.
Cut the Eggplants (2) into 8 wedges each (lengthways), brush with Olive Oil, and season with Salt (to taste). Grill on each side until lightly charred all over and soft to touch.
8.
Mix together the4 Tbsp of Lemon Juice, the juice from Orange (1), Salt (1 pinch), and Garlic (1 clove) in a bowl.
9.
Add the Tahini (3 Tbsp) and whisk to combine. Thin with a little water if necessary, it should be the consistency of thick mayonnaise.
10.
Scatter the buckwheat leaving spaces for the eggplant.
11.
Fill in the voids with the eggplant.
12.
Spoon over the tahini dressing.
13.
Garnish the dish with Pomegranate (1), Fresh Cilantro (1/2 cup) and Ground Sumac (1 Tbsp).
Nutrition Per Serving
CALORIES
644
FAT
17.2 g
PROTEIN
17.2 g
CARBS
120.2 g
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