Buckwheat with Roasted Eggplant Aubergine
Elevate your plant-based meals with this vibrant and wholesome recipe for Buckwheat with Roasted Eggplant Aubergine. Featuring nutty buckwheat groats as the perfect base, this dish pairs beautifully with tender, golden-roasted eggplant cubes infused with olive oil. A zesty lemon-garlic dressing, combined with earthy cumin and smoky paprika, ties everything together, while fresh parsley and crisp red onion add a burst of color and freshness. Ready in just 50 minutes, this versatile dish is perfect as a hearty main course or a flavorful side. Not only is it gluten-free, vegan, and nutrient-packed, but it’s also bursting with Mediterranean-inspired flavors. Serve it warm or at room temperature for a healthy, satisfying meal that’s perfect for any occasion.
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Recipe Information
Ingredients
- 1 cup buckwheat groats
- 2 cups water
- 2 medium eggplant (aubergine)
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 tablespoons lemon juice
- 1 small red onion
- 0.5 cup parsley (fresh)
- 1 teaspoon cumin powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash the eggplants and slice them into 1-inch cubes. Spread the cubes evenly on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the eggplant cubes, sprinkle with half the salt, and toss to coat. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and tender.
While the eggplant is roasting, rinse the buckwheat groats thoroughly under cold water in a mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed buckwheat and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the buckwheat is tender. Remove from heat and fluff with a fork.
Finely chop the red onion and parsley. Mince the garlic cloves.
In a small bowl, prepare the dressing by combining the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, cumin powder, paprika, remaining salt, and black pepper. Mix well and set aside.
Once the roasted eggplant is ready, transfer it to a large mixing bowl. Add the cooked buckwheat, chopped red onion, and parsley.
Pour the prepared dressing over the eggplant and buckwheat mixture. Toss gently to combine, ensuring the dressing coats all the ingredients evenly.
Taste and adjust seasonings, if needed. Serve warm or at room temperature for a delightful and nutritious meal.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 33.0 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 470 mg | 36% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3214 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
