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RECIPE
14 INGREDIENTS 13 STEPS 2hr

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 Recipe | SideChef
Eggplant on another level of flavor!
Elextrolux is a leader of sustainable and easy to use kitchen appliances
https://www.electrolux.com/
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Elextrolux is a leader of sustainable and easy to use kitchen appliances
https://www.electrolux.com/
2hr
Total Time
$5.72
Cost Per Serving

Ingredients

Servings
2
US / METRIC
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
to taste
3 Tbsp
Tahini
1
Orange , juiced
3 Tbsp juice per 2 servings
1 clove
Garlic , crushed
1 Tbsp
Ground Sumac
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Nutrition Per Serving

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CALORIES
644
FAT
17.2 g
PROTEIN
17.2 g
CARBS
120.2 g

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 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) .

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Nutrition Per Serving
Calories
644
% Daily Value*
Fat
17.2 g
22%
Saturated Fat
2.8 g
14%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
120.2 g
44%
Fiber
23.7 g
85%
Sugars
35.0 g
--
Protein
17.2 g
34%
Sodium
243.4 mg
11%
Vitamin D
--
--
Calcium
134.8 mg
10%
Iron
4.8 mg
27%
Potassium
1229.0 mg
26%
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