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