Charred Baby Eggplant with Buckwheat
Charred Baby Eggplant with Buckwheat



  • 350g baby eggplant, halved
  • 8 spring onions, trimmed
  • 250g buckwheat
  • 2 tbsp oil
  • 1 x 400g tin of green lentils, drained
  • 30g dried cherries, chopped (optional)
  • 8 walnut halves, chopped
  • 1 lemon, juice only
  • Pinch of chilli flakes
  • Small bunch of chopped dill
  • 30g grated mature cheddar
  • 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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