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RECIPE
16 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!
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2hr
Total Time
$6.63
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 1/2 cups
Water
1/2 Tbsp
Ras el Hanout
1 Tbsp
2 pinches
1/2
Lemon , juiced
to taste
to taste
3 Tbsp
Tahini
1/4 cup
Freshly Squeezed Lemon Juice
3 Tbsp
Freshly Squeezed Orange Juice
1 clove
Garlic , crushed
1 Tbsp
Ground Sumac

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Nutrition Per Serving

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CALORIES
728
FAT
25.7 g
PROTEIN
19.3 g
CARBS
116.5 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 Lemon (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 (to taste) , 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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Nutrition Per Serving
Calories
728
% Daily Value*
Fat
25.7 g
33%
Saturated Fat
3.9 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
116.5 g
42%
Fiber
21.9 g
78%
Sugars
30.5 g
--
Protein
19.3 g
39%
Sodium
146.6 mg
6%
Vitamin D
--
--
Calcium
122.5 mg
9%
Iron
4.6 mg
26%
Potassium
1227.9 mg
26%
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