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Buckwheat eggplant

Buckwheat, Eggplant & Pomegranate

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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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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Eloïse Jennes

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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