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.
Ingredients
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
Method
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.
Great idea Elaine! I love buckwheat!! Have you tried to roast it? It’s yummy 😍hugs and have a lovely day ××
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Ooh, no I haven’t, that sounds good. What do you do?
Have a great day too xxx
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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.
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I guess it is, the basic ingredients are there 🙂
Thank you x
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This dish looks like a colorful poem. Yum.
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What a lovely description 🙂
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Any dish and every dish which uses eggplants is my favorite!
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🙂 x
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It looks so beautiful and so delicious Elaine!. Summer in the plate! 🙂 xx
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Thank you xx
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Your recipes are always so healthy. I am making your harissa paste soon. Wish me good luck 🙂
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Good luck!!! 🙂
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It looks really appetising!!! I havent tried buck wheat but you always make things look soooo good xxxx
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Thank you sweetie x x x x
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Your “mistakes” look delicious and creative!
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Ha ha! Thank you 🙂 I hope you’re well xxx
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A great idea Elaine! ❤️
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Thank you xx
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