Scott Bridger's Roasted Eggplant & Spiced Buckwheat, Tahini and Sumac
Eggplant on another level of flavor!
Ras el Hanout
Buckwheat Groats (1 cup)
Water (1 1/2 cups)
for 1 hour before cooking, rinse and drain the tap.
Preheat the Electrolux Steam oven to 180 degrees C (350 degrees F) using the Electrolux Steam function.
Place the buckwheat,
Ras el Hanout (1/2 Tbsp)
Olive Oil (1 Tbsp)
Salt (1 pinch)
into a tray and cook for 25 minutes.
Check to see if the liquid has been absorbed. Leave at room temperature for a further 15 minutes.
‘Fluff’ the buckwheat with a fork to separate the grains. Squeeze over the
Lemon Juice (1/2)
, taste, and check the seasoning.
Heat a griddle pan or barbecue until hot.
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.
Mix together the
Lemon Juice (1/4 cup)
Orange Juice (3 Tbsp)
Salt (1 pinch)
Garlic (1 clove)
in a bowl.
Tahini (3 Tbsp)
and whisk to combine. Thin with a little water if necessary, it should be the consistency of thick mayonnaise.
Scatter the buckwheat leaving spaces for the eggplant.
Fill in the voids with the eggplant.
Spoon over the tahini dressing.
Garnish the dish with
Fresh Cilantro (1/2 cup)
Ground Sumac (1 Tbsp)
Nutrition Per Serving
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