Cooking Instructions
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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
Lemon Juice (1/2)
, 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 the
Lemon Juice (1/4 cup)
,
Orange Juice (3 Tbsp)
,
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)
.
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