Directions:
- 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 to 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 to 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.1 Kcal (884 kJ) | ||
| Calories from fat | 39.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 7% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 186.77mg | 8% | |
| Potassium | 660.3mg | 14% | |
| Total Carbs | 37.24g | 12% | |
| Sugars | 9.83g | 39% | |
| Dietary Fiber | 7.71g | 31% | |
| Protein | 9.28g | 19% | |
| Vitamin C | 49mg | 82% | |
| Iron | 1.8mg | 10% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 66.78 Kcal (280 kJ) | ||
| Calories from fat | 12.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 7% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 1% | |
| Sodium | 59.08mg | 8% | |
| Potassium | 208.87mg | 14% | |
| Total Carbs | 11.78g | 12% | |
| Sugars | 3.11g | 39% | |
| Dietary Fiber | 2.44g | 31% | |
| Protein | 2.94g | 19% | |
| Vitamin C | 15.5mg | 82% | |
| Iron | 0.6mg | 10% | |
| Calcium | 14.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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