BUCKWHEAT WITH ROASTED EGGPLANT (AUBERGINE)

Steps:

• Cut eggplant in half vertically, then blanch in boiling water until tender, 10 minutes.
• Preheat the broiler.
• When eggplant is ready, set it cut side down on a baking sheet, along with pepper halves.
• Broil until charred, 6 to 7 minutes, then put vegetables into a brown paper bag, fold to seal and set aside.
• In a large nonstick skillet, heat oil over medium heat.
• Add buckwheat and saute until fragrant and roasted 5 minutes, add garlic, stock, and bay leaf, then cover and simmer until all the liquid is absorbed about 7 to 8 minutes.
• Add lemon juice and pulp, butter, sage, thyme, and basil to buckwheat and stir well.
• Remove pepper and eggplant from the bag and use your fingers to remove the charred skins.
• Chop vegetables, add them to buckwheat and stir well.
• Remove bay leaf, then place the mixture in a serving dish and serve warm or at room temperature.