Looking for a Healthy Meat-free Christmas Dinner for a change? The days leading to Christmas, with a long list of friends and family to invite for dinner, it can become overwhelming to find good tasty recipes, that doesn’t break the bank . But also choosing quick recipes without compromising the taste is crucial.
Why this recipe?
Easy To make
Buckwheat Stuffed Aubergine may sound difficult but it is in-fact a very forgiving recipe. You can tweak the flavors according to what you have in your spice shelf. It can all be prepared in about one hour.
It Looks Good at the Table
Its so colorful with the added turmeric, pomegranate seeds and the fresh basil leaves.
Can be Made beforehand
Part of the recipe can be made the day before. The buckwheat once boiled can be kept in the fridge for up to 5 days. It is a great lunch box option too.
It’s Budget Friendly
Aubergine is quiet a wallet friendly veggie and so is buckwheat. You can choose a different cheese of choice according to your budget.
It’s Super Healthy
Buckwheat also known as groats is energizing and nutritious, it can be served as an alternative to rice. This superfood is high in protein, fiber and antioxidants.
Contrary to its name buckwheat is actually not related to wheat. It is in-fact a gluten-free power food.
2 cups of cooked buckwheat
1 table spoon of turmeric
1 table spoon of cayenne pepper
150g goats cheese (optional) crumbled
250g baby spinach
Few table spoons of olive oil
salt to taste
handful of Fresh Basil
seed of 1 pomegranate
- Preheat the oven at 180C. Meanwhile cut the aubergine into half, length wise. Rub it with some olive oil then bake for about 20 minutes or till aubergine is soft to touch and cooked.
- Allow aubergine to cool down.
- Meanwhile put the cooked buckwheat into a big mixing bowl. Add the spinach, crumbled goat's cheese, cayenne, turmeric, salt and some olive oil and mix.
- When aubergine is cool enough to handle, spoon out the flesh gently making sure the skin doesn't get broken. Try to leave a little of the flesh on the skin so help it hold the shape.
- Chop the aubergine flesh roughlythe add it to the buckwheat.
- Mix all.
- Now transfer about 3-4 table spoons of the buckwheat mix carefully into the aubergine skin boats. Press the buckwheat gently into the boat to make room for more. Garnish with some more goat's cheese if desired, some basil leaves and bake in the oven for another 10 to 15 minutes.
- Serve immediately!
- The left over buckwheat can be kept in the fridge for later use.
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