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.
Nutrition Info (per serve)
Total fat 13g
Saturated fat 7g
Dietary fibre 15g
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.
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