Charred Baby Eggplant with Buckwheat

Grill the eggplant, cut side up, for 15 mins until soft and blistered. Meanwhile, griddle the spring onions for 5 mins to soften and char, then set aside.
Boil a medium pan of water, and dry-fry the buckwheat for a few mins to toast. Add the grains to the water and cook for 5 mins, then drain and toss with some oil. Leave to cool for 5 mins, then toss the warm buckwheat, walnuts, lemon, chilli, dill and cherries into a bowl. Spread on a serving plate and top with the eggplants and spring onions, and a sprinkling of cheese. Delicious!

20 mins

4 serving

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