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Buckwheat And Aubergine Bake

Servings 2


  • 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


  • 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.