Eggplant Kasha
Kasha is simply buckwheat groats that have been dry-roasted. In this dish, nutty kasha is combined with a sweet and tangy eggplant-based medley to create a wonderful harmony of flavors.
Makes
Serving size
Ingredients
1 cup roasted buckwheat groats (kasha)
1 ½ cups water
3 tablespoons olive oil, divided
1 medium (110 grams) yellow onion, chopped
2 cloves garlic, minced
2 stalks (67 grams) celery, chopped
1 medium (330 grams) eggplant, cubed (about 4 cups)
1 small (90 grams) plum tomato, chopped
2 tablespoons pine nuts
1 tablespoon black olives, pitted and chopped
½ teaspoon capers
2 tablespoons balsamic vinegar
1 tablespoon pomegranate molasses
¼ cup chives, chopped
¼ cup parsley, chopped
⅛ teaspoon sea salt
Pinch of black pepper
SPECIAL EQUIPMENT:
Electric blender or food processor
Instructions
- Combine the buckwheat groats and water in a medium saucepan and bring to a boil.
- Reduce heat to low, then cover and simmer for 15 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the onion and sauté until translucent and golden, about 6 minutes.
- Add the garlic, celery and eggplant and cook for about 8 minutes, or until the eggplant has lightly browned and softened.
- Add the tomato, pine nuts, olives and capers. Cook for an additional 2 minutes.
- Transfer the eggplant mixture to a food processor or blender, along with the remaining 1 tablespoon of olive oil, the balsamic vinegar, pomegranate molasses, chives, parsley, salt and pepper. Process for about 30 seconds, until the mixture is broken down, but not completely pureed.
- Combine the eggplant mixture with the cooked buckwheat groats in a medium mixing bowl. Stir until evenly combined. Divide into 4 individual servings.
Cooking Tip
Drain and rinse the olives and capers to remove some excess sodium from the brine they were packaged in.
Recipe Contributed by FamilyCook Productions
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