Golden Eggplant with Creamy Buckwheat, Spiced Chickpeas and Lemon Herb Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Score the flesh of the eggplants in a crosshatch pattern without cutting through the skin. Brush them with 2 tbsp / 30 ml olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place them flesh side up on the sheet.

3. 3

   In a bowl, toss the chickpeas with 1 tbsp / 15 ml olive oil, 1 tsp cumin, 1 tsp smoked paprika, the cinnamon, red pepper flakes if using, and 1/4 tsp salt. Scatter them around the eggplants.

4. 4

   Roast the eggplants and chickpeas for 30 to 35 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through, until the eggplants are tender and golden and the chickpeas are lightly crisp.

5. 5

   Meanwhile, heat 1 tbsp / 15 ml olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until soft. Stir in 2 minced garlic cloves, 1/2 tsp cumin and 1/2 tsp smoked paprika; cook for 30 seconds.

6. 6

   Add the rinsed buckwheat and stir for 1 minute to lightly toast it. Pour in the vegetable broth, add 1/4 tsp salt and a pinch of black pepper. Bring to a boil, reduce the heat, cover and cook for 12 to 15 minutes until tender and creamy. Turn off the heat and let it rest, covered, for 5 minutes.

7. 7

   Make the sauce: in a blender or mortar, combine the parsley, mint, 2 garlic cloves, lemon zest, 3 tbsp / 45 ml lemon juice, tahini, 1 tbsp / 15 ml olive oil, 2 tbsp / 30 ml water, and a pinch of salt and pepper. Blend until you have a thick but pourable green sauce.

8. 8

   Taste the buckwheat and adjust with salt and pepper if needed. Divide the creamy buckwheat among 4 plates. Top each portion with half an eggplant, add the spiced chickpeas, and finish with the lemon herb sauce.

9. 9

   Serve right away, with a little extra lemon zest on top if desired.