Buckwheat-Eggplant Sandwiches
Servings Prep Time
4people 8minutes
Cook Time
40minutes
Servings Prep Time
4people 8minutes
Cook Time
40minutes
Ingredients
  • 1cup buckwheat
  • 2large eggplantsabout 2 pounds
  • 3tablespoons extra-virgin olive oildivided
  • 1large yellow onioncut into ¼-inch dice
  • 1 green bell peppercut into ¼-inch dice
  • 7cloves garlicminced or pressed
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • 2 1/2cups no-salt-added tomato purée
  • 1teaspoon dried oregano
  • 1tablespoon chopped fresh parsley
Instructions
  1. Preheat oven to 400˚.
  2. Bring 4 cups salted water to a boil in a large saucepan. Add buckwheat and cook about 15 minutes, or until tender. Drain and set aside.
  3. Trim eggplants and cut a total of eight ½-inch-thick slices lengthwise from middle portions. Cut remaining portions into roughly ¼-inch dice; reserve. Place slices on a parchment-lined baking sheet and brush lightly on both sides with 2 tablespoons olive oil. Season with salt and pepper to taste. Roast until tender and lightly browned, 20–25 minutes.
  4. Place a large pot over high heat and add remaining 1 tablespoon oil and onion. Cook, stirring often, for about 2 minutes. Add bell pepper and garlic, and stir until very lightly browned. Add reserved diced eggplant and stir until tender, 5–7 minutes. Stir in ½ teaspoon salt and ¼ teaspoon pepper, then tomato purée and oregano. Reduce heat to medium-low, cover, and cook, stirring often, until all vegetables are tender. Add cooked buckwheat; stir to combine and warm through.
  5. To serve, place one eggplant slice on each of four warm plates. Mound buckwheat mixture on eggplant slices, spreading to cover evenly; flatten slightly. Place remaining eggplant slices on top of buckwheat mixture. Press down lightly. Sprinkle chopped parsley over all and serve at once.
Recipe Notes
Nutrition Facts
Buckwheat-Eggplant Sandwiches
Amount Per Serving
Calories 378
* Percent Daily Values are based on a 2000 calorie diet.