Stuffed Eggplants with Buckwheat
Updated: Mar 29
Eggplants or aubergines are one of my favourite vegetables. I can eat them in any version. More common is to bake them stuffed with ground meat and onions, but the idea to bake them without meat, made me stuff them with the super food buckwheat. The result was amazing and the family loved it!
Eggplants can have a slightly bitter taste. To avoid this taste do the following before baking them.
- cut the eggplant (lengthwise for this recipe) and place them on a board.
- sprinkle them with salt.
- after about 30 minutes, rinse off the salt and pat the pieces dry.
4 big Onions cut into thick slices
3 cloves of Garlic
100 ml Red Wine (Syrah or Merlot)
1/2 teaspoon Brown Sugar
3 tbsp. Olive Oil
400gr Tomatoes, chopped
1 tbsp. Tomato Paste
300 ml Water
Cut eggplants in half lengthwise (to make 8 pieces) and carve the flesh with a knife.
Brush eggplants with olive oil and season with salt and pepper.
Grill eggplants for 30 minutes and then press the flesh with a spoon.
Put a pan on high heat and add olive oil.
Place onions and garlic and sweat for 5 minutes, while stirring.
Add wine and wait to evaporate.
Add tomatoes and tomato paste, season with salt and pepper and mix.
Add water and as soon as it boils, add buckwheat and cook on medium to high heat for 10-15 minutes with closed lid until buckwheat is cooked.
Start filling eggplants with buckwheat mixture.
Bake in a preheated oven at 200 degrees (broiled) fro 30-40 minutes, until onions become darker.
Serve on a plate and garnish with parsley and feta cheese.