Paprika Eggplant Stacks with Lemon Chickpea Cream, Creamy Buckwheat and Roasted Cherry Tomatoes

Instructions

1. 1

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

2. 2

   Arrange the eggplant slices on the tray. Toss them with 2 tablespoons olive oil, smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper, making sure they are well coated.

3. 3

   On one side of the same tray, add the cherry tomatoes. Toss them with 1 tablespoon olive oil, dried thyme, a pinch of salt, and the chili flakes if using.

4. 4

   Roast the eggplant and tomatoes for 30 to 35 minutes at 220 °C / 425 °F, turning the eggplant halfway through, until golden and tender and the tomatoes begin to burst.

5. 5

   Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the yellow onion and cook for 5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds more.

6. 6

   Stir in the rinsed buckwheat groats, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute. Pour in the hot vegetable broth, bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the grains are tender and creamy.

7. 7

   Make the chickpea cream: in a blender or food processor, combine the cooked chickpeas, tahini, the remaining garlic clove, lemon zest, 3 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the water. Blend until completely smooth and silky.

8. 8

   When the buckwheat is ready, turn off the heat and fold in half of the chopped fresh parsley. Adjust salt if needed.

9. 9

   To assemble, divide the creamy buckwheat among four plates. Build small stacks of roasted eggplant slices on top, slightly overlapping them. Spoon the lemon chickpea cream around and over the stacks.

10. 10

    Finish with the roasted cherry tomatoes, the remaining fresh parsley, and a final drizzle of olive oil if desired. Serve hot or warm.