Tomato, eggplant and buckwheat bake
- ½ cup buckwheat groats
- 2 small or 1 large eggplantaubergineX, thinly sliced
- 4 medium tomatoes, sliced
- 2 cloves garlic, thinly sliced
- 90g fresh mozzarella, cut into bite-sized pieces
- ½ cup fresh breadcrumbs
- 1 teaspoon tuscan spice mix
- ¼ cup grated parmesan
- 2 tablespoons chopped fresh parsley
- 2 cups rocketarugulaX
- 1 tablespoon balsamic vinegar
1 Preheat oven to 200°c. Line a large baking dish with baking paper.
2 In a pot set over a medium-high heat, place buckwheat and enough water to just cover. Bring to a simmer, reduce heat and cook, covered, for 5 minutes. Remove from heat and set aside to cool.
3 In prepared baking dish, layer alternating slices of eggplant and tomato. Scatter over garlic and mozzarella and season with black pepper.
4 In a bowl, place breadcrumbs, Tuscan spice, parmesan and parsley and add cooked buckwheat. Mix well. Sprinkle mixture evenly over top of vegetables. Bake in oven for 30-40 minutes, until eggplant is very tender.
5 Serve bake with rocket leaves dressed with balsamic on the side.
Make it gluten free: Use gluten-free breadcrumbs and check spice mix is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 7g
Dietary fibre 15g
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