Aubergine and Buckwheat Stew
This dish started off as a quick dinner idea using ingredients we had on hand and was a roaring success, leaving a disappointed Mrs Green when the leftovers were reserved for Little Boy Green. I have a feeling she snuck a few bites off his plate (naughty, naughty). We knew that Little Boy Green is not averse to aubergines, especially when prepared as Baba Ganoush. So with that in mind we decided to do a little clearing of the fridge.
We had a couple of aubergines and a bunch of fresh oregano in the fridge from our weekly vegetable bag, and rather than fry, roast or bake the aubergine I went for a stew, not least because one pot dishes are quite commonplace since the arrival of Baby Green. To make the dish truly a one pot dinner, I cooked the buckwheat in the stew, which meant that the buckwheat absorbed the flavours of the stew, and the final texture of the buckwheat was reminiscent of barley.
We usually have a pot of legumes on the go several times a week, and this time it happened to be chickpeas, which were added to the stew along with tomato passata and an onion. The fresh oregano was added together with chopped walnuts as the final touches as the stew was being served (along with a serious amount of chilli oil added to the individual servings but kept out of the main dish for the benefit of Little Boy Green).
Ingredients: (serves 4 adults)
- 2 X medium aubergine
- 1 large onion
- 500ml (2cup) tomato passata
- 2 X tbsp low-salt bouillon
- 750ml (2.5 cups) water, devided
- 1 can (1.5 cups) chickpeas
- 1 cup buckwheat
- Dice onion and pan-steam with 125ml (1/2 cup) of water and the bouillon on a medium heat for 5 min
- Meanwhile, dice the aubergine and then add, along with 250ml (1 cup) of water, to the pot. Bring the liquid in the pot to the boil, reduce heat, cover and simmer for 10 min
- Add tomato passata, 250ml (1 cup) of water, buckwheat and chickpeas. Return to the boil, cover and simmer for 40 min or until buckwheat is cooked
- Serve with chopped walnuts and fresh oregano (or parsley)
Little Boy Green ate the stew, although with some reservations about the aubergines - I think he found the texture of the stewed aubergine difficult to love. Next time, I might chop it smaller so it more or less dissolves into the stew - or just let him pick out the bits he struggles with. You can't win 'em all, I suppose. At least it was served with olives, which meant I redeemed myself a bit in Little Boy Green's eyes...