Eggplants with buckwheat stuffing

Small eggplants, used for this recipe, are available in Asian grocery stores.  Do not worry if you can not find smaller eggplants. the dish comes out beautifully with the big ones.  Buckwheat (sarasin) is packed with nutrients and adds an earth flavour to the filling.  You can use rice, quinoa, or other grains in the stuffing.

6 small eggplants
2 tablespoon oil
1 cup buckwheat
6 oz white button (or any other type) mushrooms, sliced
2 medium carrots, thinly sliced or shredded
1 medium onion, sliced
1 red sweet pepper, sliced
2 cups 10% cream (for a vegan version use soy creamer or vegetable broth)

skillet
deep sauce pan or soup pot

• Cut the top part off the eggplants.  Using a teaspoon, scrape out the flesh.
• In a skillet, heat up 1 tablespoon of oil.  Fry half an onion, until translucent.  Add mushrooms and eggplant flesh and fry for 5-10 minutes.  Add salt and pepper to taste.
• Meanwhile, cook buckwheat, according to instructions ( for 1 cup of buckwehat you will need 1 1/2 cups of cold water.  Bring water with buckwheat to boil.  Simmer for 2-3 minutes, turn off the heat, cover the pot firmly, and let the buckwheat stand for 10-15 minutes).
• Mix muhrooms and buckwheat together.  Stuff the eggplants with the mixture.
• In a separate saucepan, heat up the remaining oil.  Saute the onion, carrots, and pepper for 3-5 minutes.  Add cream and let cook over medium heat for 10 minutes or until vegetables are tender.
• Place the eggplants in a deep saucepan or soup pot.  Add the vegetable mixture.  If the vegetables do not cover eggplants completely, add a little bit of water.
• Cook eggplants for 15 minutes over low-medium heat.

Makes 6 servings

Recipe: Kalitanya
Photography: Eric Gloutnay