Buckwheat with Roasted Eggplant Recipe

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Type: Buckwheat with Roasted Eggplant Free Cooking Recipe – Vegeterian

It’s ok!

Ingredients / Directions
1 small eggplant(3/4 lb)
1 sweet red pepper
cored and cut in half vertically
2 teaspoon olive oil
1 cup(s) buckwheat
2 cloves garlic
minced
2 cup(s)s chicken stock
1 bay leaf
Juice and pulp of 1 lemon
2 teaspoon sweet butter
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 cup(s) minced fresh basil Cut eggplant in half vertically
then blanch in boiling water until tender
10 minutes.
Preheat the broiler. When eggplant is ready
set it cut side down on a baking sheet
along with pepper halves. Broil until charred
6-7 minutes
then put vegetables into a brown paper bag
fold to seal and set aside.
In a large nonstick skillet
heat oil over medium heat. Add buckwheat and saute until fragrant and roasted 5 minutes
add garlic
stock
and bay leaf
then cover and simmer until all the liquid is absorbed about 7-8 minutes.
Add lemon juice and pulp
butter
sage
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 to buckwheat and stir well.
Remove bay leaf
then place the mixture in a serving dish and serve warm or at room temperature.

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