Buckwheat with Eggplant and Pepper

Buckwheat with Eggplant and Pepper

Ingredients

* 1 small eggplant (less than a pound)
* 1 red bell pepper, cut in half vertically
* 1 small red onion, finely chopped
* 2 tsp. olive oil
* 1 cup buckwheat (or roasted whole-grain kasha)
* 2 cloves garlic, minced
* 2 cups vegetable stock
* 1 bay leaf
* Juice and pulp of 1 lemon
* 2 tsp. unsalted butter
* 1 tsp. fresh parsley
* 1 tsp. fresh thyme
* ¼ cup minced fresh basil

Cut eggplant in half vertically, then blanch in boiling water
until tender - about 10 minutes. When eggplant is ready, set
it cut side down on baking sheet, along with pepper halves.
Broil until charred, about 6 to 7 minutes, then put vegetables
into brown paper bag.

Fold to seal and set aside.

In large skillet, heat oil over medium heat. Add onion and
buckwheat together, sauté until golden, about 10 minutes.
Remove from heat and set aside.

Add garlic, stock, and bay leaf. Cover and simmer until all the
liquid is absorbed, about 7 to 8 minutes.
Add lemon juice and pulp, butter, parsley, thyme, and basil to
buckwheat and stir well.
Remove pepper and eggplant from the bag and use your fingers
to remove the charred skins.
Chop vegetables, add them along with the onions to the buckwheat
and stir well. Remove bay leaf, then place the mixture in a serving
dish and serve warm or at room temperature as an appetizer or
side dish.

Makes 4 servings. (6 cups)

Per serving: 250 calories, 6g total fat ( 2 g saturated fat),
40 g carbohydrate, 9 g protein, 9 g dietary fiber, 45 mg sodium.