Warm buckwheat salad with glazed eggplant, fresh figs, and lemon feta cream with pistachios

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the eggplant with 2 tablespoons olive oil, 1 tablespoon pomegranate molasses, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 22 to 25 minutes, turning halfway, until golden and tender.

2. 2

   Meanwhile, place the buckwheat and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 10 to 12 minutes until tender but still separate. Remove from the heat, let rest for 5 minutes, and fluff with a fork.

3. 3

   In a small bowl, make the feta cream by blending 80 g feta, the Greek yogurt, 1 tablespoon lemon juice, the lemon zest, and 1 tablespoon water if needed to loosen it. Blend or mash until smooth.

4. 4

   In another bowl, combine the red onion with the remaining 1/2 tablespoon lemon juice and a pinch of salt. Let it sit for 10 minutes to soften its flavor.

5. 5

   Make the dressing by mixing the remaining 1/2 tablespoon pomegranate molasses, the remaining 1 tablespoon olive oil, the honey, 1 tablespoon water, the rest of the salt, and the rest of the black pepper.

6. 6

   In a large skillet over medium heat, toast the cooked buckwheat for 2 to 3 minutes, stirring, to dry it slightly and enhance its nutty aroma. Remove from the heat.

7. 7

   To assemble, place the mixed greens on a platter and arrange the warm buckwheat, roasted eggplant, softened red onion, and fresh figs on top.

8. 8

   Add spoonfuls of the lemon feta cream and crumble the remaining 40 g feta over the salad. Finish with the toasted pistachios, mint, parsley, and dressing. Serve immediately while slightly warm.