Tomato, eggplant and buckwheat bake

This bake is a blend of deliciously melting soft vegetables and cheese, topped with a savoury crumb.

Serves: 2

Time to make: 40 mins

Ingredients

More weights & measures

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

Instructions

Stay Awake

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.

Variations

Make it gluten free: Use gluten-free breadcrumbs and check spice mix is gluten free.

HFG tip

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)

Calories 425 cal

Kilojoules 1890 kJ

Protein 24 g

Total fat 13 g

Saturated fat 7 g

Carbohydrates 55 g

Sugar 17 g

Dietary fibre 15 g

Sodium 600 mg

Calcium 490 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.