Miso Eggplant with Buckwheat Tabbouleh
The Food Matters soul-warming, tummy-filling tabbouleh is made from nothing but nourishing ingredients and paired with miso-glazed eggplant it makes the perfect dinner for the family (and is just as tasty for lunch tomorrow)!
- 2 medium eggplants
- 1 tablespoon apple cider vinegar
- 1½ tablespoons maple syrup
- ½ tablespoon white miso paste
- 1-inch fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon hulled tahini
- 2 tablespoons coconut yogurt
- Pinch of unrefined sea salt
- ½ cup buckwheat groats
- 1 cup water
- 1 cup broccoli, finely chopped
- ¼ bunch parsley
- 1 scallion, sliced
- 1 tablespoon sesame seeds
- ½ tablespoon extra virgin olive oil
- ½ lemon, juiced
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cut eggplants in half and score a crosshatch pattern on the white flesh. Place on the baking sheet, white side up, and set aside.
- In a bowl, add apple cider vinegar, maple syrup, miso paste, grated ginger, and sesame oil. Whisk until combined.
- Drizzle the miso glaze over the eggplants and place in the oven to bake for 25 minutes.
- While the eggplants are cooking, rinse the buckwheat under cold water and then place it in a small saucepan with one cup of water. Bring to a boil and then reduce to a simmer. Place a lid on the saucepan and let the buckwheat cook for 10 minutes. Drain the buckwheat.
- To make the tabbouleh, in a mixing bowl, combine the cooked buckwheat, broccoli, parsley, scallion, sesame seeds, a drizzle of olive oil, and lemon juice. Stir to combine.
- Prepare the tahini cream by whipping the tahini, coconut yogurt, and a pinch of sea salt with a fork or a whisk.
- Once the eggplants are soft and caramelized, remove from the oven. Divide all of the food into two portions. Serve eggplants on a bed of buckwheat tabbouleh and add a dollop of tahini cream.
TIP: Soak buckwheat overnight or for 4 hours before cooking in 3 - 4 times the amount of warm water. Rinse and drain buckwheat before use. This activation process breaks down the phytic acid that the body can have trouble digesting.
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