Scott Bridger's Roasted Eggplant & Spiced Buckwheat, Tahini and Sumac

Recipe

14 INGREDIENTS • 13 STEPS • 2HRS

Scott Bridger's Roasted Eggplant & Spiced Buckwheat, Tahini and Sumac

Eggplant on another level of flavor!

Scott Bridger's Roasted Eggplant & Spiced Buckwheat, Tahini and Sumac

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Elextrolux is a leader of sustainable and easy to use kitchen appliances

https://www.electrolux.com/

Eggplant on another level of flavor!

2HRS

Total Time

$5.72

Cost Per Serving

Ingredients

Servings

2

US / Metric

1 cup

Buckwheat Groats

1 1/2 cups

Water

1/2 Tbsp

Ras el Hanout

1 Tbsp

plus more for brushing

2 pinches

2

Lemons, juiced, divided

juice from 1/2 lemon plus 4 Tbsp per 2 servings

2

to taste

3 Tbsp

1

Orange, juiced

3 Tbsp juice per 2 servings

1 clove

Garlic, crushed

1

1/2 cup

1 Tbsp

Ground Sumac

Nutrition Per Serving

VIEW ALL

Calories

644

Fat

17.2 g

Protein

17.2 g

Carbs

120.2 g

Scott Bridger's Roasted Eggplant & Spiced Buckwheat, Tahini and Sumac

Save

Elextrolux is a leader of sustainable and easy to use kitchen appliances

https://www.electrolux.com/

Cooking InstructionsHide images

step 1

Soak the Buckwheat Groats (1 cup) in Water (1 1/2 cups) for 1 hour before cooking, rinse and drain the tap.

step 2

Preheat the Electrolux Steam oven to 180 degrees C (350 degrees F) using the Electrolux Steam function.

step 3

Place the buckwheat, Ras el Hanout (1/2 Tbsp), Olive Oil (1 Tbsp) and Salt (1 pinch) into a tray and cook for 25 minutes.

step 4

Check to see if the liquid has been absorbed. Leave at room temperature for a further 15 minutes.

step 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.

step 6

Heat a griddle pan or barbecue until hot.

step 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.

step 8

Mix together the4 Tbsp of Lemon Juice, the juice from Orange (1), Salt (1 pinch), and Garlic (1 clove) in a bowl.

step 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.

step 10

Scatter the buckwheat leaving spaces for the eggplant.

step 11

Fill in the voids with the eggplant.

step 12

Spoon over the tahini dressing.

step 13

Garnish the dish with Pomegranate (1), Fresh Cilantro (1/2 cup) and Ground Sumac (1 Tbsp).

step 13 Garnish the dish with Pomegranate (1), Fresh Cilantro (1/2 cup) and Ground Sumac (1 Tbsp).

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