Roasted Eggplant & Buckwheat Salad with Tomato Vinaigrette

Roasted Eggplant & Buckwheat Salad with Tomato Vinaigrette

This salad is typically Mediterranean - Fresh and delicious! We chose to use Buckwheat, a pseudo grain, for it's high protein content but the salad is just as delicious served with wheat berries or barley.
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Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Prep Time15 minutes
Cooking Time40 minutes
Total Time55 minutes
Servings: 4 people
Calories: 287kcal
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Ingredients

  • 1 medium eggplant (aubergine), diced
  • 1 onion, diced
  • 1 tbsp extra virgin olive oil
  • 2 tsp Italian seasoning
  • 2/3 cup buckwheat, cooked according to package, and cooled
  • 1 cup cooked and rinsed white beans (such as cannelini)
  • 1/4 cup basil, chopped
  • 2 Lebanese cucumbers, diced
  • 2 cups mixed green leaves

Dressing

  • 2 cloves garlic, peeled and crushed
  • 1 ripe tomato, peeled and deseeded
  • 1/2 tsp honey
  • 2 tsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 200 C.
  • In a large bowl toss the eggplant and onion with olive oil and Italian seasoning.
  • Pour the vegetables into a roasting dish and roast for 30- 40 minutes or until browned. Stir halfway through the cooking process to ensure even colour.
  • Meanwhile, prepare the buckwheat according to packet instructions.
  • In a medium bowl combine the eggplant with the beans, basil, cucumber and buckwheat.
  • Place mixed green leaves on serving platter and top with eggplant mixture.
  • For dressing combine all the ingredients, blend well, season and serve with salad.

Notes

Note: You can add zucchini and mushrooms to the oven bake tray too if you would like more vegetables.

Nutrition

Calories: 287kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Sodium: 118mg | Potassium: 715mg | Fiber: 9g | Sugar: 10g | Vitamin A: 38.8% | Vitamin C: 21.7% | Calcium: 10.5% | Iron: 16%