A quick vegetarian recipe using wonderful aubergines, healthy buckwheat and a bit of crumbly cheese.
Ingredients
- 2 large aubergines
- Plenty of olive oil
- 125g buckwheat
- 2 tbsp extra-virgin olive oil
- The zest and juice of ½ lemon
- 1-2 tbsp harissa
- 2 medium vine tomatoes
- A handful of chopped fresh flatleaf parsley
- 150g crumbled goat’s cheese
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Halve 2 large aubergines lengthways and place on a baking sheet. Drizzle with plenty of olive oil and season well. Roast for 20 minutes until tender. Meanwhile, cook 125g buckwheat according to pack instructions. Stir in 2 tbsp extra-virgin olive oil, the zest and juice of ½ lemon and 1-2 tbsp harissa. Deseed and finely chop 2 medium vine tomatoes and stir into the buckwheat with a handful of chopped fresh flatleaf parsley and 150g crumbled goat’s cheese. Remove the aubergines from the oven and, once they’ve cooled a little, carefully scoop out the flesh and roughly chop. Stir into the buckwheat mixture and season well. Spoon the mixture back into the aubergine shells and return to the oven for 10-12 minutes. Serve with a green salad.
Nutritional info
Per serving: 314kcals, 22.5g fat (8.5g saturated), 12.3g protein, 15.9g carbs, 3.6g sugar, 1g salt