Oven-roasted eggplant served with cooked buckwheat, walnuts and a warming vegan pomegranate sauce.
Oven-roasted eggplant with buckwheat and pomegranate
Roasting eggplants in the oven is the best way to get them perfectly soft. You can scrape out the inside or eat with the skin. It is topped with crushed walnuts and fresh pomegranate seeds to balance the earthy taste of the walnuts. The vegan pomegranate sauce is made with 100% pomegranate juice (make sure it is not thinned with water), agave syrup and spiced with cloves and cardamom. I recommend serving this dish with a side of arugula salad.
Tips to perfectly cook buckwheat
- You need 1 and a half time volume of buckwheat in water. Bring the water to a boil (lid on).
- Add the buckwheat and boil again (lid on). Let boil for only 5min.
- Remove from the heat source and set aside for 20 minutes with the lid on. The buckwheat will absorb the remaining water and stay crispy.
More Eggplant Recipes
The Recipe
If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by rating it and leaving a comment below! Your feedback really matter! Follow me on Instragram, Pinterest and Facebook to never miss a recipe.
The recipe
Buckwheat, Eggplant & Pomegranate
Ingredients
- 2 large eggplants
- 320 g buckwheat (80 g/serving)
- 1 handful walnuts
- 1 pomegranate
- 1 pinch of salt and pepper
- olive oil
For the sauce
- 300 ml pomegranate juice (100% pomegranate)
- 3 cardamon pods
- 2 cloves
- 1 pinch of salt and pepper
- 2-3 tablespoon agave syrup or honey if not vegan
Optional
- arugula salad for serving
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Wash the eggplants. Cut them length-wise in half. Gently incise the eggplants and brush with olive oil and season with salt and pepper. Bake for 45 minutes at 180°C.
- Cook the buckwheat according to the instructions on the packaging (or find my tips in the notes below).
- Roll the pomegranate on a flat surface to loosen the seeds. Cut it open and remove the seeds. Set aside.
- Roughly chop the walnuts with a knife.
For the sauce
- Gently crush the cardamon pods with the back of knife.
- Heat all the ingredients together in a saucepan. Bring to boil. Simmer over medium heat until the sauce has reduced by half.
- Serve the buckwheat with the oven-roasted eggplants. Top with pomegranate seeds, walnuts and the pomegranate sauce. I recommend serving it with a side of arugula salad.
Notes
- You need 1 and a half time volume of buckwheat in water. Bring the water to a boil (lid on).
- Add the buckwheat and boil again (lid on). Let boil for only 5min.
- Remove from the heat source and set aside on for 20 min with the lid on. The buckwheat will absorb the remaining water and stay crispy.
Did you like this recipe? Let me know!