Buckwheat, Eggplant & Pomegranate
Oven-roasted eggplant served with cooked buckwheat, walnuts and a warming vegan pomegranate sauce. I recommend serving this dish with a side of arugula salad.
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Servings: 4
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
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 on for 20 min with the lid on. The buckwheat will absorb the remaining water and stay crispy.
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