Aubergine, spinach and buckwheat dip on ribbons of carrot & courgette..

I’ve been playing around with some new grains recently, including buckwheat. The first time I cooked it I decided to use my little pressure cooker and sadly I managed to completely overcook it! It still had all the flavour but it was more of a stodgy solid that lovely separated nutty grains…all is not lost though, I just found ways to use it up, like this, in a dip…

…that’s not to say it has to be overcooked for this recipe, perfectly cooked buckwheat groats will work too 😉

This dip was a result of using things up and chucking things together and came out very nicely indeed. 


2 aubergines, roasted whole, cooled, peeled

50g baby spinach

Juice of 2 lemons

2 tbsp tahini

100g cooked buckwheat groats (follow instructions on the packet)

2 tsp roasted cumin

2 tsp ground coriander

1/4 tsp cayenne

1 clove garlic


Bend it all up together! 

I ate it some ribbons of raw courgette and carrot, chopped black garlic, sprinkles of hemp seeds and pink peppercorns.



18 thoughts on “Aubergine, spinach and buckwheat dip on ribbons of carrot & courgette..

  1. skd

    What a soothing picture to the eyes. I never thought of combining aubergines and spinach. The spices used in it are very robust. Looks and sounds like an elegant and improvised variation of baba ganoush.

    Liked by 1 person


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