Buckwheat And Aubergine Bake
Servings 2
Ingredients
- 90 g raw buckwheat
- 1 large aubergine cubed
- 2 tbsp olive oil
- 2 cloves garlic finely sliced
- 1 x 400g tin of chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp dried oregano
- A sprinkle of dried chilli flakes optional
- 1 tsp red wine vineger
- Salt and black pepper
- 125 g mozzarella sliced
Instructions
- Heat oven to 180°C/gas mark 4.
- Put 250ml water into a pan with a sprinkle of salt and bring to the boil.
- Add the buckwheat, cover with a lid and simmer gently on a low heat for 15-20 minutes (until it has absorbed all of the water and is tender).
- In a large pan heat the olive oil and add the cubed aubergine. Cook stirring well for about 10 minutes.
- Add the garlic, a sprinkle of chilli flakes (optional) and the oregano. Cook for another minute stirring.
- Add the tinned tomatoes and tomato puree and bring to the boil.
- Stir in the red wine vinegar, a good grind of black pepper and the cooked buckwheat.
- Put into an ovenproof dish and lay the mozzarella over the top.
- Bake for 25 minutes.