FREE SHIPPING on all U.S. Orders $49+

Turmeric Buckwheat Stuffed Aubergine

Print

I love all kinds of stuffed vegetables and one I prefer most is aubergine (eggplant), because its flavor is so rich and comforting. Everybody’s now talking about quinoa, which I love and use very often, but I also love buckwheat as an alternative. Despite the name, buckwheat is not related to wheat and is gluten-free. I also love turmeric, with its pepper-like aroma, sharp taste and golden color. Because it’s thought to contain antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, and anti-inflammatory properties, turmeric has been used to help with preventing cancer, relieving arthritis, controlling diabetes, reducing cholesterol levels, and as an immunity booster.

Further Food Commentary:

Buckwheat is a great gluten-free grain that is underused. Also, as the author states, tumeric happens to be a fantastic superfood especially as an anti-inflammatory and anti-oxidant, making it healing for our stressed bodies.

By Dianne Rishikof, MS, RDN, LDN
array(1) { [0]=> array(3) { ["thumb"]=> string(75) "https://www.furtherfood.com/wp-content/uploads/2015/05/IMG_7182-150x150.jpg" ["full"]=> string(67) "https://www.furtherfood.com/wp-content/uploads/2015/05/IMG_7182.jpg" ["attachment_id"]=> string(4) "5275" } }

Turmeric Buckwheat Stuffed Aubergine

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:40 mins
  • Servings: 2

Ingredients

1 large aubergine/eggplant (cut in half)
olive oil (to taste)
salt (to taste)
2/3 cup buckwheat
1 cup water
1 teaspoon salt
1 onion (diced)
1/2 teaspoon curry powder
3 teaspoons turmeric powder or 1 tablespoon  Daily Turmeric Tonic
handful of cherry tomatoes (cut in half)
2 garlic cloves (diced)
2 leaves of kale (chopped)
optional 1/2 teaspoon cayenne pepper

Instructions

  1. Heat oven to 400° degrees F.
  2. Using a small knife, cut a border inside the aubergine about 1 cm (just under 1/2 inch) thick.
  3. Using a teaspoon, scoop out the aubergine flesh, so that you have 2 shells. Set aubergine flesh aside.
  4. Brush these with a little bit of olive oil and salt.
  5. Cover with foil and place in a baking dish and bake for 20 minutes, or until tender.
  6. Meanwhile to cook the buckwheat, pour water and add salt in a pot and set to high heat.
  7. Once the water has started boiling, add the buckwheat.
  8. When all the visible water has been absorbed turn the heat down to low and cover, then cook for another 10 minutes, until all the water has been absorbed.
  9. Turn off and let cool for a couple of minutes.
  10. Add a sprinkle of oil to a non-stick frying pan and cook the chopped onion until soft.
  11. Add the chopped aubergine flesh and cook through.
  12. Stir in the curry powder, Daily Turmeric Tonic, garlic, tomatoes and kale leaves and cook for 3 minutes. Add salt and pepper to taste and optional cayenne pepper.
  13. Mix the vegetables with the buckwheat, pile into the center of the cooked aubergine shells and pop back in the oven for about 10 minutes.
  14. Cool for about 5 minutes before serving.
Heat oven to 400° degrees F. Using a small knife, cut a border inside the aubergine about 1 cm (just under 1/2 inch) thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 2 shells. Set aubergine flesh aside. Brush these with a little bit of olive oil and salt. Cover with foil and place in a baking dish and bake for 20 minutes, or until tender. Meanwhile to cook the buckwheat, pour water and add salt in a pot and set to high heat. Once the water has started boiling, add the buckwheat. When all the visible water has been absorbed turn the heat down to low and cover, then cook for another 10 minutes, until all the water has been absorbed. Turn off and let cool for a couple of minutes. Add a sprinkle of oil to a non-stick frying pan and cook the chopped onion until soft. Add the chopped aubergine flesh and cook through. Stir in the curry powder, Daily Turmeric Tonic, garlic, tomatoes and kale leaves and cook for 3 minutes. Add salt and pepper to taste and optional cayenne pepper. Mix the vegetables with the buckwheat, pile into the center of the cooked aubergine shells and pop back in the oven for about 10 minutes. Cool for about 5 minutes before serving.

Nutrition Information

Per Serving:  Calories: 267; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 615mg; Potassium: 1261mg; Carbohydrate: 57g; Fiber: 15g; Sugar: 10g; Protein: 9g
Nutrition Bonus:   Iron: 33%; Vit C: 32%

 

Supercharge your recipes with Daily Turmeric Tonic

Print
Coffee Lover's Collagen

Leave a comment

Your email address will not be published.

Send this to friend