Tomato, eggplant and buckwheat bake

Summary

Looking for a hearty, nutritious, and delicious meal idea? Look no further! Our Tomato, eggplant and buckwheat bake is the perfect solution. This mouth-watering dish is packed full of flavour and wholesome ingredients. It’s a delicious combo of juicy tomatoes, tender eggplant, and nutrient-rich buckwheat. This recipe is easy to prepare and perfect for those who are health-conscious. Let’s dive into this amazing culinary adventure!

Ingredients for your Tomato, eggplant and buckwheat bake

Here’s what you’ll need:

– 3 medium tomatoes (1.5 lbs / 680g)
– 1 large eggplant (1 lb / 450g)
– 1 cup of buckwheat groats (6 oz / 170g)
– 2 cloves of garlic, minced
– 1 medium onion, chopped (1 cup / 160g)
– 2 tablespoons of olive oil (30 ml)
– 1 teaspoon of dried basil (1g)
– 1/2 teaspoon of salt (2.5g)
– 1/4 teaspoon of black pepper (0.5g)
– 2 cups of vegetable broth (480 ml)

Time: Prep – 20 minutes, Cook – 40 minutes

Serves: 4

Nutritional Facts Per Serving

Calories: 350 kcal | Carbohydrates: 52g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Sodium: 600mg | Fiber: 11g | Sugar: 9g

Instructions

Follow these step-by-step instructions to make your Tomato, eggplant and buckwheat bake:

1. Preheat your oven to 375°F (190°C).
2. Rinse the buckwheat groats and set aside.
3. Heat the olive oil in a large oven-safe pan over medium heat. Add the onion and garlic, sauté until they become fragrant.
4. Add the buckwheat groats to the pan, stir to coat with the onion and garlic.
5. Slice the tomatoes and eggplant into 1/2 inch thick slices.
6. Arrange the slices in an alternating pattern on top of the buckwheat.
7. Sprinkle with the dried basil, salt, and black pepper.
8. Pour the vegetable broth over everything.
9. Cover the pan with aluminum foil and bake for 40 minutes, or until the buckwheat is tender and the liquid has been absorbed.
10. Remove from the oven and let it stand for 5 minutes before serving.

Tips 

1. You can replace the vegetable broth with chicken broth for a different flavour profile.
2. Adding a sprinkle of grated Parmesan cheese on top before baking gives an extra kick of flavour.
3. If you prefer your eggplant softer, you can pre-cook it a bit before adding to the bake.

How to Serve and Eat

This Tomato, eggplant and buckwheat bake is a versatile dish that can be served as a main course or a side dish. It pairs well with a fresh green salad or grilled chicken. It’s delicious hot straight from the oven, but it can also be enjoyed at room temperature, making it a great option for picnics or packed lunches. Enjoy!

Let’s celebrate the art of healthy eating with this Tomato, eggplant and buckwheat bake. It’s not just a meal, it’s a journey into the world of wholesome and satisfying cuisine. At AH7, we don’t just provide recipes, we provide experiences. So, go ahead, try this recipe and embark on a new culinary adventure today. It’s time to tickle your taste buds with this nutritious and delicious Tomato, eggplant and buckwheat bake. Enjoy the ride!